Gluten-Free Zucchini Noodles with Pesto

Ingredients

Zucchini

4 medium-sized, spiralized into noodles

Fresh basil leaves

2 cups, packed

Pine nuts

1/3 cup, toasted

Garlic

2 cloves, minced

Parmesan cheese

1/2 cup, grated

Olive oil

1/3 cup, plus more for cooking

Lemon juice

2 tablespoons, freshly squeezed

Salt

1/2 teaspoon, to taste

Black pepper

1/4 teaspoon, to taste

Cherry tomatoes

1 cup, halved (for garnish)

Additional basil leaves

for garnish

Instructions

1. Using a spiralizer or a vegetable peeler, create noodles from the zucchinis. Set aside.
2. In a food processor, combine the fresh basil leaves, minced garlic, toasted pine nuts, grated Parmesan cheese, olive oil, lemon juice, salt, and black pepper. Blend until a smooth paste forms, creating your homemade pesto sauce.
3. In a large skillet, heat a drizzle of olive oil over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until they are slightly softened but still al dente.
4. Pour the prepared pesto sauce over the zucchini noodles in the skillet. Toss gently to ensure the noodles are well coated with the sauce.
5. Remove from heat and garnish with halved cherry tomatoes and fresh basil leaves.
6. Serve immediately for the best texture and flavor. Enjoy your healthy, flavorful meal!