# 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)
# Steps:
01 - Combine fresh basil leaves, grated Parmesan cheese, pine nuts, and garlic clove in a food processor. Pulse until 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 - Transform medium zucchinis into noodles 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 zucchini noodles and pinch of salt. Sauté for 2-3 minutes until just tender-crisp, taking care not to overcook.
05 - Remove the skillet from heat immediately. Toss the warm zucchini noodles with half of the prepared pesto, adding more as desired to achieve thorough coating.
06 - Divide the dressed noodles between serving plates. Top with additional grated Parmesan, fresh basil leaves, and crushed red pepper flakes if using. Serve promptly.
