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Pesto Zucchini Noodles

Serves 4

Spiralizing vegetables into noodles is a lot better for your body than consuming calorie rich, high-glycemic pasta made from flour. This basic recipe gets the job done simply and with lots of flavor.

Ingredients

Pesto

  • 2 cups fresh basil leaves
  • 1 garlic clove, smashed
  • ⅓ cup pine nuts
  • 3 tablespoons grated Parmesan cheese
  • ⅓ cup extra-virgin olive oil, or more as needed
  • Salt and freshly ground black pepper

Zoodles

  • 1 tablespoon extra virgin olive oil
  • 1 sweet onion, thinly sliced
  • 4 zucchini, cut into noodles
  • Parmesan cheese curls, as needed for garnish
  • Red-pepper flakes, as needed for garnish (optional)

Directions

1. Make the Pesto: In a food processor or blender, pulse the basil, garlic, pine nuts, and grated Parmesan until coarsely chopped.

2. With the food processor running, add the olive oil gradually and mix until the pesto is a thick paste. Add more olive oil as needed to adjust the consistency. Add salt and pepper.

3. Make the Zoodles: In a large sauté pan, heat the oil over medium heat. Add the onion and sauté until tender, 4 to 5 minutes. Add the zucchini noodles and sauté until tender, 4 to 5 minutes more.

4. Add the pesto and toss until the noodles are well coated.

5. Serve warm, garnished with Parmesan curls and red-pepper flakes, if using, to taste.

Notes

  • As is the case with any recipe, use as many organic ingredients as you can get your hands of for the best flavor and outcome for your body. This is especially true when you are selecting your zucchini.
  • Don't heat beyond medium heat (350⁰F) or you'll cause the olive oil to deteriorate and become carcinogenic.
  • If you're only making this for two people, simply reduce the number of zucchini and store the rest of the pesto in the refrigerator up to 5 days or freeze it for up to 6 months.

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Bargeen-Ellingson

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