Zucchini Noodles with Pesto
A delicious gluten free recipe, definitely a healthy option as an appetizer or side dish.
Ingredients
- 4 small zucchini ends trimmed
- 2 cups basil leaves (packed fresh)
- 2 cloves garlic (Flora Garlic Whole in Water)
- 1/3 cup olive oil (Flora Organic Extra Virgin Olive Oil)
- 2 tsp fresh lemon juice
- 1/4 cup Parmesan cheese (Freshly Grated)
- Kosher salt and freshly ground black pepper to taste
- Cherry or grape tomatoes (optional)
Instructions
- Use a julienne peeler or mandoline to slice the zucchini into noodles.
- Set aside.
- Combine the basil and garlic in a food processor and pulse until coarsely chopped. Slowly add the olive oil in a constant stream while the food processor is on. Stop the machine and scrape down the sides of the food processor with a rubber spatula. Add the lemon juice and Parmesan cheese. Pulse until blended. Season with salt and pepper.
- Combine the zucchini noodles and pesto. Toss until zucchini noodles are well coated. Top with tomatoes, if using.
- Serve at room temperature or chilled.
Notes
If you want to cook the zucchini noodles, you can just add the zucchini pesto noodles to a skillet and sauté them up over medium heat. It only takes a few minutes.
