Ingredients:
- 4 medium zucchinis
- 1 cup fresh basil leaves
- 1/2 cup toasted pine nuts or walnuts
- 1/2 cup grated Parmesan cheese (or vegan alternative)
- 2 cloves garlic
- 1/2 cup extra virgin olive oil
- Salt and pepper to taste
- Cherry tomatoes for garnish
- Fresh basil leaves for garnish
Instructions:
- Wash the zucchinis and trim off the ends. Use a spiralizer or vegetable peeler to create zucchini noodles.
- In a food processor, combine the basil leaves, toasted pine nuts (or walnuts), grated Parmesan cheese (or vegan alternative), and garlic. Pulse until coarsely chopped.
- With the food processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency. Season with salt and pepper to taste.
- Toss the zucchini noodles with the pesto sauce until evenly coated.
- Garnish with cherry tomatoes and fresh basil leaves.
- Serve the zucchini noodles with pesto either cold or slightly warmed.
