Pesto Zucchini Pasta
Ingredients
- 2 zucchini sliced like spaghetti I use a mandolin for this but a spirler would work well too
- 2 cups packed basil leaves and stems
- 1/4 cup pine nuts
- 2 garlic cloves minced
- pinch salt
- 1 tsp lemon juice
- 1/2 cup extra virgin olive oil EVOO
- 1/2 cup finely grated parmesan cheese
Instructions
- Add basil, pine nuts, garlic cloves, and salt to the food processor. Pulse until a combined in a course meal. Add lemon juice and EVOO and process on high until well emulsified. Add parmesan cheese and pulse until combined. Add salt to taste if required. Place the zucchini pasta in serving bowls and add pesto tossing to coat. Serve immediately.
Notes
Makes 2 servings of pasta with additional pesto. Pesto can be stored in the fridge for about a week or freezer for longer term.