Diet-Friendly Zucchini Noodles with Pesto
Vibrant Zucchini Ribbons Tossed in Fresh Basil Pesto Ingredients: 3 medium zucchinis 2 cups fresh basil leaves 1/3 cup pine nuts 1/3 cup grated Parmesan cheese 2 cloves garlic 1/2 cup extra virgin olive oil Salt and pepper to taste Cherry tomatoes, halved (for garnish) Fresh basil leaves (for garnish) Directions: Using a spiralizer or a julienne peeler, create zucchini noodles by turning the zucchinis into thin ribbons. Set aside. In a food processor, combine fresh basil, pine nuts, Parmesan cheese, and garlic. Pulse until the ingredients are finely chopped. With the food processor running, gradually add the olive oil in a steady stream until the pesto reaches a smooth and creamy consistency. Season the pesto with salt and pepper according to your taste. In a large skillet, heat a tablespoon of olive oil over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until they are slightly softened. Remove the skillet from heat and add the prepared pesto.