• Lisa Jarvis

Zucchini Noodles with Fresh Basil Pesto



It is summer in Kentucky and boy do I have lots of zucchini and basil growing in my garden! So what do I make? A yummy dish of zucchini noodles tossed with fresh basil pesto! I bought a spiralizer to create noodles out of the zucchini, but this dish will work with just sliced sauteed zucchini as well.


I just make the zucchini noodles ( I used three large zucchini) and saute them in a saute pan with a little olive oil and salt. I drain off the excess liquid when it has the consistency of pasta cooked al dente.

Next I made the pesto. Like I said before, this time of year, the basil is plentiful. I love being able to walk outside and smell the wonderful scent of it. I swear it is one of my favorite smells! Garden-fresh basil pesto is so versatile, you can use it in so many ways. I use it served on crusty bread, tossed with pasta, served atop grilled chicken or fish, and so many other ways! You can always buy a jar of commercial pesto, but you will never get the fresh, bright taste you get from making it yourself. If you've never made it before, you will see that it is super easy to make.

You will need:

1 cup fresh basil

1 garlic clove minced

1/2 cup grated parmesan cheese

1/4 cup pine nuts, or walnut or almond pieces

salt and fresh ground pepper

1/4 cup extra-virgin olive oil

Place the basil, garlic, cheese, and nuts in the bowl of a food processor, season with salt and pepper. Blend until a coarse mixture forms. With the machine still running, gradually stream in the olive oil and blend until the pesto has emulsified.

Time to toss the pesto with the warm zucchini noodles. I garnished with a sprinkle of parmesan and some basil leaves. You will not believe that this is not pasta! A fresh and healthier way to have a "pasta" dish. This is also good topped with grilled chicken as well.

#VegetablesVegetarian

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