Zucchini noodles tossed in vibrant pesto make for a fantastic low-carb alternative to traditional pasta.
Wash the zucchini and trim the ends. Use a spiralizer to create pasta-like strands.
In a food processor, combine basil, nuts, garlic, olive oil, Parmesan, and a pinch of salt. Blend until smooth.
Heat a dry skillet. Toss the zucchini noodles in for just 1-2 minutes until slightly warmed.
Remove from heat, add the pesto sauce, and toss gently to coat.
Q: Can I make zoodles ahead of time?
A: It's best eaten immediately after cooking.
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