Zucchini Noodle Pesto for Two

My spouse bought three medium sized zucchini at the grocery store with which I made this wonderful pesto dish. Meatless! Unlike most pesto dishes, this one I made with no pesto sauce, as you will see below. It was all his idea and turned out perfectly!

Zucchini Noodle ‘Pesto” for Two

Ingredients

• 2 medium zucchinis (ends trimmed) unpeeled
• 2 cups fresh packed basil leaves
• 2 cloves garlic chopped
• 1 T. cooking oil
• 2 teaspoons lemon juice
• ¼ cup shaved Parmesan cheese+
• Kosher salt and black pepper
• ¼ cup toasted pine nuts
• cherry or grape tomatoes
• Extra-virgin olive oil for garnishing

Instructions

1. Use a spiralizer to make strands of zucchini noodles(zoodles). I chose the thinner setting.
2. Shred the basil leaves by rolling them together like a cigar and slicing across the roll. This is called chiffonading.
3. Toast the pine nuts in a small pan until slightly brown and remove from heat.
4. Sauté the zucchini noodles in 1 tablespoon of cooking olive oil in a wok or deep frying pan for two minutes, stirring constantly.
5. Add the fresh basil leaves to the noodles and stir to mix well.
6. Add pine nuts and cherry tomatoes. Salt and pepper to preference.
7. Drizzle extra-virgin olive oil over the noodles and serve.
8. Top with shaved Parmesan cheese. Garnish with more basil leaves.