# What You'll Need:
→ Zucchini Noodles
01 - 2 medium zucchinis, spiralized into noodles
02 - 1 tablespoon olive oil
03 - Pinch of salt
→ 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 fresh 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)
# How To Make It:
01 - Combine fresh basil leaves, grated Parmesan, 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 pesto reaches a smooth, creamy consistency. Season with salt and black pepper to taste.
03 - Cut both ends off the zucchinis and spiralize them into noodle-like strands using a spiralizer. If noodles are excessively long, trim with kitchen scissors for easier handling.
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 to 3 minutes, tossing gently, until just tender but still retaining some crunch.
05 - Remove the skillet from heat. Add the prepared pesto, starting with half the amount, and toss thoroughly to coat the zucchini noodles evenly. Add more pesto as desired for taste.
06 - Divide the pesto-coated zucchini noodles between two serving plates. Top with extra grated Parmesan, fresh basil leaves, and crushed red pepper flakes if using. Serve immediately.
