# What You'll 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
# How To Make It:
01 - Combine basil, Parmesan, pine nuts, and garlic in a food processor. 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 - Spiralize the zucchinis into uniform noodles using a spiralizer or julienne peeler.
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 just tender but retain a slight firmness.
05 - Remove from heat and toss zucchini noodles with desired amount of pesto, starting with half and adding more to achieve preferred flavor intensity.
06 - Divide between plates and top with extra Parmesan, fresh basil, and red pepper flakes if desired. Serve immediately.
