2 cups fresh basil
2 cloves of garlic, peeled
1/4 cup toasted pine nuts
1/2 cup olive oil
Salt and pepper, to taste
2-3 large zucchini
Cherry tomatoes (optional)
Parmigiano reggiano cheese (opt)
- In the bowl of a food processor or blender, combine basil, garlic, pine nuts, salt and pepper. Slowly pour in the olive oil until smooth. Set aside
- With a vegetable spiralizer, process the zucchini using your blade of choice. Blot the noodles dry with a paper towel to remove excess liquid.
- Heat a non-stick skillet to medium heat and spray the pan with non-stick spray. Add the zucchini noodles and stir fry for 2-3 minutes (or until desired tenderness). Add the pesto to heat.
- Garnish with tomatoes and cheese, if desired. Serve immediately.
Nutrition information: (8 servings): 162 calories; 2 grams saturated fat; 3 grams carbohydrates; 2 grams protein; 6 mg sodium; 1 g fiber