Zucchini Noodles with Pesto

Instructions

1. Step 1

   Wash and dry the zucchini. Trim the ends, then use the spiralizer to form noodles; cut any very long strands into manageable lengths.

   Ingredients used: 800.0 gr Zucchini

   Cookware: Chef Knife, cutting board, spiralizer

2. Step 2

   Place the pine nuts in the dry large skillet over medium heat. Toast, stirring frequently, until lightly golden, then transfer them to the small bowl to cool.

   Timer: 4 min (fixed)

   Ingredients used: 30.0 gr Pine Nut

   Cookware: large skillet, small bowl, spatula

3. Step 3

   Put the basil, garlic, toasted pine nuts, salt, and black pepper in the food processor. Pulse until finely chopped.

   Ingredients used: 50.0 gr Basil, 1.0 gr Black Pepper, 8.0 gr Garlic, 4.0 gr Salt

   Cookware: food processor

4. Step 4

   With the food processor running, gradually add the olive oil and blend until the pesto is cohesive but still slightly textured.

   Ingredients used: 90.0 ml Extra Virgin Olive Oil

   Cookware: food processor

5. Step 5

   Add the Parmesan and pulse briefly until incorporated.

   Ingredients used: 50.0 gr Parmesan Cheese

   Cookware: food processor

6. Step 6

   Return the large skillet to medium heat. Add the prepared zucchini noodles and cook, tossing frequently, until warmed through but still crisp-tender.

   Timer: 3 min (fixed)

   Cookware: large skillet, spatula

7. Step 7

   Remove the skillet from the heat. Add the prepared pesto and toss until the zucchini noodles are evenly coated, then serve immediately.

   Cookware: large skillet, spatula