Zucchini Noodles with Basil-Pine Nut Pesto and Lemon
Nutritional Information
Raw zucchini ribbons dressed in a simple whole-food pesto of fresh basil, toasted pine nuts, and lemon — satisfying, low-carb, and completely free of processed oils or cheeses.
This recipe is originally for 2 servings. How many are you cooking for today?
- 4 mediums zucchini (spiralized)
- 1 cup fresh basil leaves (packed)
- 1 cup pine nuts (lightly toasted)
- 1 tablespoon fresh lemon juice
- 1 clove garlic (optional)
- 1 pinch coarse black pepper
If you prefer softer noodles, lightly salt spiralized zucchini and let drain in a colander for 10 minutes, then pat dry.
In a mortar and pestle or small blender, grind basil with toasted pine nuts, lemon juice and garlic, adding a tablespoon or two of water as needed to reach a saucy consistency (keep it whole-food — no oils).
Toss the zucchini noodles with the pesto until coated. Taste and adjust lemon or pepper. Serve chilled or at room temperature.
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