Zucchini Noodles with Pesto

Instructions

1. Step 1

   Spiralize the zucchini into the mixing bowl, patting the noodles dry if they are very wet.

   Ingredients used: 400.0 gr Zucchini

   Cookware: mixing bowl — hold, spiralizer — spiralize

2. Step 2

   Toast the pine nut in the skillet over medium heat for 4 minutes, stirring until lightly golden and fragrant.

   Timer: 4 min (scalable)

   Ingredients used: 30.0 gr Pine Nut

   Cookware: skillet — medium

3. Step 3

   Let the toasted pine nut cool in the skillet for 5 minutes, then transfer it to the food processor.

   Timer: 5 min (fixed)

   Cookware: food processor — hold, skillet — cool

4. Step 4

   Add the basil, olive oil, Parmesan cheese, garlic, and salt to the food processor, then blend until smooth, bright green, and aromatic.

   Ingredients used: 50.0 gr Basil, 2.0 clove Garlic, 60.0 ml Olive Oil, 40.0 gr Parmesan Cheese, 1.0 gr Salt

   Cookware: food processor — blend

5. Step 5

   Add the pesto to the mixing bowl with the zucchini noodles, then add the remaining olive oil and salt and toss until evenly coated.

   Ingredients used: 15.0 ml Olive Oil, 1.0 gr Salt

   Cookware: mixing bowl — toss