- 6 Zucchini
- 1/2 cup olive oil
- 2-3 cups fresh basil
- 1/4 cup pine nuts
- salt and pepper to taste
- 1/2 cup Parmesan cheese
- Let’s prepare the zoodles! Spiralize your zucchini and you’ll have wonderfully curly zoodles. Heat 1 tbsp of the olive oil in a pan and sauté the zoodles for 2-3 minutes to soften them a little. Set aside.
- Now it’s time to make the pesto. Wash the basil leaves and toss them into a blender or food processor with the pine nuts, remainder of olive oil, pepper and parmesan cheese. Blend until you have a smooth sauce. If your sauce seems too thin, add a bit more parmesan until you reach the desired consistency. Some parmesan cheeses are saltier than others, so only add salt if needed at the very end.
- Toss the sauce with the zoodles, garnish with a few basil leaves and sprinkle with some parmesan cheese to taste.
Tips & Notes
This sauce freezes well, so feel free to double your ingredients and freeze extra portions for future use. If you find your pesto is a bit thick, add some water or stock. Pesto is very versatile, if you don’t have enough basil you can add some avocado for a creamier version.