Zucchini Noodles with Pesto
A delicious gluten free recipe, definitely a healthy option as an appetizer or side dish.
- 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))
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Use a julienne peeler or mandoline to slice the zucchini into noodles.
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Set aside.
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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.
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Combine the zucchini noodles and pesto. Toss until zucchini noodles are well coated. Top with tomatoes, if using.
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Serve at room temperature or chilled.
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.