# What You Need:
→ Zucchini Noodles
01 - 2 medium zucchinis, spiralized
02 - 1 tablespoon olive oil
03 - Pinch of salt
→ 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)
# Directions:
01 - In a food processor, combine basil, Parmesan, pine nuts, and garlic. Pulse until finely chopped.
02 - With the processor running, slowly drizzle in olive oil and lemon juice until the pesto reaches a smooth consistency. Season with salt and pepper to taste.
03 - Using a spiralizer or julienne peeler, transform zucchinis into thin noodle strands.
04 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add zucchini noodles and a pinch of salt. Sauté for 2 to 3 minutes until tender but still firm, avoiding overcooking.
05 - Remove from heat and toss zucchini noodles with desired amount of pesto, starting with half the batch and adjusting to taste preference.
06 - Divide between serving plates. Top with extra Parmesan, fresh basil leaves, and red pepper flakes if desired. Serve immediately.
