Zoodles with Pesto
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!
- Duration
- Cook Time
- Prep Time
- 4Servings
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)
Preparation
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.
