Pesto Zoodles
Zucchini noodles topped with a super tasty and surprisingly healthy version of basil pesto, these Pesto Zoodles are gluten free, vegan and tick just about every food allergy & diet concern.
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Servings: 4 servings
Calories: 181kcal
Ingredients
- 3 zucchini
- olive oil for the pan
- salt & pepper to taste
"Pesto" or Basil Awesome Sauce
- 2-3 cloves garlic - 2 should be good but if you really like garlic add more
- ¼ cup olive oil - you can use up to ½ cup oil if you prefer a thinner sauce
- 2 cups packed basil leaves
- ¼ teaspoon Salt
- ¼ teaspoon pepper
Instructions
"Pesto" or Basil Awesome Sauce
- For very smooth garlic: In your blender or smoothie maker, blend the olive oil & garlic until the garlic is pureed almost smooth.
- Alternately, if you like small chunks of garlic, put all ingredients in the blender at once. Otherwise, add garlic puree and remaining ingredients to the blender and blend until the herbs are chopped up to the size you like.
- This usually takes 15-30 seconds. You may need to scrape down the sides to get all of the basil leaves chopped up.
To make the zoodles:
- Trim the stem off of your zucchini and turn them through your spiralizer.
- In a large frying pan, heat your olive oil until it coats the pan easily. Add your zoodles, season with salt and pepper. Just let them heat through for about 5 minutes, turning them often. You don't want them mushy!
- Turn the heat off & then add the Basil "Pesto" & stir to get all of the zoodles covered with the "Pesto." You are ready to serve! Sprinkle freshly grated parmesan cheese on top if you wish. You can also add some chicken, beef or fish to make it a meal:-)
Nutrition
Calories: 181kcal | Carbohydrates: 5g | Protein: 2g | Fat: 18g | Saturated Fat: 2g | Sodium: 158mg | Potassium: 427mg | Fiber: 2g | Sugar: 4g | Vitamin A: 928IU | Vitamin C: 29mg | Calcium: 48mg | Iron: 1mg