Zucchini Noodles “Zoodles” with Basil Garlic Pesto

Zoodles with Basil Garlic Pesto

IMG_73652

Ingredients 

Pesto

  • 1 cup fresh basil
  • 3 cloves garlic, peeled and sliced
  • 3 tablespoons pine nuts
  • 1/3 cup freshly grated parmesan cheese
  • Salt and pepper to taste
  • 1/3 cup ShopRite extra-virgin olive oil

Zoodles

  • 4 fresh zucchini (be careful, too large may not fit through Veggetti machine)
  • 1 tablespoon ShopRite extra-virgin olive oil

Directions 

  1. To make pesto: Add basil, garlic, pine nuts, and Parmesan cheese in a food processor. Season with salt and pepper, to taste. Add olive oil slowly until the mixture starts to thicken and become mixed, then set aside.
  2. Create zoodles with the Veggetti and set aside in a bowl.
  3. Heat a pan over medium heat and add 1 Tablespoon olive oil. Add zoodles to pan, breaking large strands up with a spatula or by hand. Cook for about 4 minutes or until slightly softened. Add desired amount of pesto to pan and heat through, then remove and enjoy!

Note: Remaining pesto can be stored for up to a week in the fridge. It’s also great as a sandwich spread or as a topping for chicken or fish!

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