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!