Ingredients:

  • 3 medium zucchini, spiralized (approx. 1.5 lbs / 680g)
  • 1 tbsp olive oil
  • ½ tsp kosher salt
  • 2 cups packed fresh basil leaves
  • ⅓ cup pine nuts
  • 2 cloves garlic, peeled
  • ½ cup grated Parmesan cheese
  • ⅓ cup extra-virgin olive oil
  • 1 tbsp fresh lemon juice

Instructions:

  1. Spiralize the zucchini into long strands. Place them in a colander, sprinkle with salt, and let them sit for 5–10 minutes. Gently pat them dry with paper towels to remove excess moisture.
  2. In a food processor, pulse the basil, pine nuts, and garlic until coarsely chopped. While the processor is running on low, slowly drizzle in the olive oil until the sauce is velvety. Stir in the Parmesan cheese and lemon juice.
  3. Heat olive oil in a large skillet over medium-high heat. Add the spiralized zucchini noodles and toss constantly for 2–3 minutes until warmed through and slightly softened but still retaining a snap. Remove from heat immediately.
  4. Turn off the heat and fold in the pesto until the noodles are evenly coated. Serve immediately.