Description
You’ll feel amazing all over when you dig into a bowl of these gorgeous Spinach Basil Pesto Zucchini Noodles. Throw it in a jar for the perfect portable lunch or add a protein for a delicious dinner.
Ingredients
Scale
- 4 medium zucchini, ends trimmed
- 4 cups spinach
- 2 cups basil
- 2 cloves garlic
- 1 tablespoon lemon juice
- 1/4 cup Parmesan cheese
- 1/4 cup pine nuts, toasted and cooled
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/3 cup olive oil, plus 1 tablespoon
Instructions
- Use a julienne peeler, mandolin or spiralizer to slice the zucchini into noodles. Set aside.
- Place the spinach, basil, garlic, garlic, lemon juice, parmesan cheese, pine nuts, salt, and pepper in a food processor or blender. Turn on the machine and blend for 30 seconds. Slowly stream in the olive oil while the machine is running. Process until smooth.
- Combine the zucchini noodles and pesto. Toss until zucchini noodles are well coated with pesto. Garnish with additional parmesan cheese and chopped basil, if desired. Serve room temperature or chilled.