Zucchini Pasta Pesto

 Serves 4



4 small zucchini
2 cups packed fresh basil leaves, no stems.
2 large cloves garlic.
1/4  cup pine nuts or walnuts for a variation.
2/3 cup extra-virgin olive oil.
Kosher salt and freshly ground black pepper, to taste.
1/2 cup freshly grated Parmesan cheese.
Cherry tomatoes, optional.


  1. Use a julienne peeler or mandoline to slice the zucchini into noodles. Set aside.
  2. To make the pesto, combine basil, garlic, pine nuts and Parmesan in a bowl of a food processor; season with salt and pepper, to taste. With the motor running,  add olive oil slowly; set aside. You can store this pesto in an airtight container in the refrigerator for up to 1 week.
  3. Heat up a pan and toss in the zucchini noodles with the freshly made pesto until they are well coated and warm (takes just a few minutes).

Serve immediately with fresh Parmesan cheese and tomatoes.

Bon appetito!