# Components:
→ Zucchini Noodles
01 - 2 medium zucchinis, spiralized into noodles
02 - 1 tablespoon olive oil
03 - Pinch of salt
→ Homemade Basil Pesto
04 - 1 cup fresh basil leaves, packed
05 - 1/4 cup grated Parmesan cheese
06 - 1/4 cup pine nuts or walnuts
07 - 1 garlic clove
08 - 1/4 cup extra-virgin olive oil
09 - 1 tablespoon lemon juice
10 - Salt and black pepper to taste
→ Garnish
11 - Extra grated Parmesan cheese
12 - Fresh basil leaves
13 - Crushed red pepper flakes (optional)
# Method:
01 - Combine fresh basil leaves, grated Parmesan, pine nuts, and garlic in a food processor. Pulse until all ingredients are finely chopped and well incorporated.
02 - With the food processor running, slowly drizzle in the extra-virgin olive oil and lemon juice. Continue processing until the mixture reaches a smooth, creamy consistency. Season with salt and black pepper to taste.
03 - Spiralize the medium zucchinis into noodle-like strands using a spiralizer or julienne peeler. Set aside until ready to cook.
04 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the spiralized zucchini noodles and a pinch of salt. Sauté for 2 to 3 minutes, tossing gently, until just tender but still maintaining texture. Avoid overcooking to prevent mushiness.
05 - Remove the skillet from heat. Add the prepared pesto to the zucchini noodles, starting with half the amount and adjusting to taste. Toss gently until the noodles are evenly coated.
06 - Divide the pesto-coated zucchini noodles between two serving plates. Top with additional grated Parmesan, fresh basil leaves, and crushed red pepper flakes if desired. Serve immediately while the noodles retain their texture.
