# Components:
→ 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
12 - Fresh basil leaves
13 - Crushed red pepper flakes, optional
# Preparation steps:
01 - Combine basil, Parmesan cheese, pine nuts, and garlic clove in a food processor. Pulse until ingredients are finely chopped and well incorporated.
02 - With the food processor running, slowly drizzle in extra-virgin olive oil and lemon juice. Process until the mixture reaches a smooth, creamy consistency. Season with salt and black pepper to taste.
03 - Cut ends off zucchinis and spiralize them into noodle-like strands using a spiralizer. If noodles are excessively long, cut them into manageable lengths with kitchen shears.
04 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add zucchini noodles and a pinch of salt. Sauté for 2–3 minutes, tossing frequently, until just tender-crisp. Avoid overcooking to prevent mushiness.
05 - Remove skillet from heat. Toss zucchini noodles with pesto sauce, starting with half and adding more to taste. Divide between serving plates. Top generously with additional grated Parmesan, fresh basil leaves, and crushed red pepper flakes if desired. Serve immediately while noodles retain their texture.
