Anti Inflammatory Gluten Free Zucchini Noodles with Pesto
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Learn more →Ingredients
4 servings
For the zucchini noodles
- 4 medium zucchini (about 2 lb total)
- ½ tsp salt
For the pesto
- 2 cups fresh basil leaves, packed
- ⅓ cup pine nuts
- 2 cloves garlic, peeled
- ½ cup finely grated parmesan cheese
Chef's tipChoose a grated-style vegan parmesan and use the same amount. - ½ cup extra-virgin olive oil
- 1 tbsp lemon juice
- ¼ tsp salt
- ¼ tsp black pepper
For cooking
- 1 tbsp olive oil
For serving
- cherry tomatoes, halved (optional)
- extra parmesan cheese, for serving (optional)
Can be omittedparmesan cheese
Instructions
- 1
Spiralize the zucchini into noodles using a spiralizer or cut into thin strips with a julienne peeler. Place the noodles in a colander set over the sink, toss with ½ tsp salt, and let stand for 10 minutes, then pat dry with paper towels to remove excess moisture.
- 2
Combine the basil, pine nuts, and garlic in a food processor and pulse until coarsely chopped, about 8–10 pulses. Add the Parmesan, lemon juice, ¼ tsp salt, and black pepper, then pulse 3–4 more times to combine. With the processor running, stream in the ½ cup extra-virgin olive oil until the pesto is smooth and cohesive, scraping down the sides once as needed.
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