Zucchini Spaghetti with Pesto
Recipe type: Appetizers and Side Dishes
Serves: 2
  • 3 large zucchini (about 2 inches thick and about 10 inches long)
  • 2 cups loosely packed basil leaves (washed and dried thoroughly)
  • 2 tablespoons pine nuts (leave this out for those with nut allergies)
  • 2 tablespoons freshly grated Parmesan cheese
  • ¼ teaspoon of fresh minced garlic
  • ¼ cup plus 1 tablespoon of extra-virgin olive oil
  1. Cut the top and bottom off of the zucchini. Use a large hole cheese grater, spiral slicer or shredding blade in your food processor to shred the zucchini and set it aside.
  2. Pesto sauce
  3. In a food processor, combine the basil, pine nuts, cheese, and garlic until smooth. Then drizzle in the olive oil until everything is incorporated.
  4. Shape the shredded zucchini into a pretty shape or just spread like spaghetti on a plate and top with the pesto mixture.