# What You'll Need:
→ Zucchini Noodles
01 - 2 medium zucchinis, spiralized into noodles
02 - 1 tablespoon olive oil
03 - Pinch of salt
→ Homemade Basil 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 - Additional grated Parmesan cheese
12 - Fresh basil leaves
13 - Crushed red pepper flakes (optional)
# Directions:
01 - Place fresh basil leaves, grated Parmesan, pine nuts, and garlic clove in a food processor. Pulse several times until ingredients are finely chopped and well combined.
02 - With the food processor running on low speed, slowly drizzle in extra-virgin olive oil and lemon juice through the feed tube. Process until the pesto reaches a smooth, creamy consistency. Season with salt and black pepper to taste.
03 - Spiralize the zucchinis into noodle-like strands using a spiralizer. If noodles are excessively long, use kitchen shears to cut them into manageable lengths.
04 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the zucchini noodles and a pinch of salt. Sauté for 2–3 minutes, tossing gently with a spatula, until just tender but still retaining some crunch. Avoid overcooking to prevent mushy texture.
05 - Remove skillet from heat immediately. Add approximately half of the prepared pesto to the zucchini noodles and toss thoroughly to coat evenly. Add more pesto as desired for personal preference.
06 - Divide the pesto-coated zucchini noodles between two serving plates. Top with additional grated Parmesan, fresh basil leaves, and crushed red pepper flakes if using. Serve immediately while the noodles retain their optimal texture.
