Zoodles with Pesto

Name: Zoodles with Pesto
Prep time: 10 min
Cook time: 5 min
Total time: 10 min
Ingredients: 4 cups fresh basil leaves (from about 3 large bunches); 1/2 cup olive oil; 1/3 cup pine nuts; 2 garlic cloves; 1 teaspoon coarse kosher salt; Spiralized zucchini (about 1 small zucchinni per person); Vegan Parmesan cheese for topping (optional)

Naomi Hazan • Dec 22, 2015 (Updated: Aug 20, 2019)Comment Jump to Recipe

Editor’s Note: Zoodles are spiralized zucchinni noodles, eaten raw or boiled. If you don’t have a spiralizer, you can julienne the zuchinni with a peeler, or simply use a regular peeler to make “ribbons.” They are the perfect gluten-free alternative to pasta.

Zoodles with Pesto are so simple and quick to make, with just a few main ingredients, your healthy and delicious dinner will be ready in 10 minutes!

Zoodles with Pesto

Prep Time 10

Cook Time 5

Total Time 10

Print Recipe Pin Recipe

Servings

Ingredients

4 cups fresh basil leaves from about 3 large bunches
1/2 cup olive oil
1/3 cup pine nuts
2 garlic cloves
1 teaspoon coarse kosher salt
Spiralized zucchini about 1 small zucchinni per person
Vegan Parmesan cheese for topping optional

Instructions

Combine the basil, olive oil, pine nuts, garlic, and salt in a blender or food processor. Toss with zoodles. Serve with vegan cheese if desired.

Category: Recipes

Cuisine: Italian

Diets: Gluten FreeParevePastaVegan

Styles: Quick & Easy

About Naomi Hazan

My name is Naomi Hazan and I’m a self-taught chef based in New York. I’ve been in love with food for as long as I can remember and credit that mostly to my strong Middle Eastern roots and family. I started cooking at the age of twelve for family, holidays, and small get togethers among my friends. Today I cater for all types of affairs from intimate sheva brachots to events that hold two hundred people. I’ve always had a strong belief that good food is one of the best ways to bring people together. After all, some of the best times are shared over a great meal.

Comments

Rachael Masri

Jan 3, 2016 at 7:28 am

You don’t have to cook it at all, but I recommend letting it marinate in the pesto (or any sauce you choose) for at least an hour, so it will be softer and easier to enjoy.
—
Rachael Masri
Assistant Editor
http://www.joyofkosher.com

Reply
Mrsbrite

Dec 31, 2015 at 4:24 pm

If I use a peeler to make ribbons, does the Zuchinni need ANY cooking?

Reply