Ingredients:

  • 2 cups (60g) packed fresh basil leaves
  • 1/3 cup (45g) toasted pine nuts
  • 1/2 cup (50g) grated Parmesan cheese
  • 3 cloves (9g) garlic, peeled
  • 1/2 cup (120ml) extra-virgin olive oil
  • 1 tbsp (15ml) fresh lemon juice
  • 4 medium (900g) firm zucchinis
  • 1 tbsp (15g) kosher salt
  • 1 tbsp (15ml) olive oil

Instructions:

  1. Spiralize the zucchinis into long strands. Place them in a colander, sprinkle with 1 tbsp of salt, and toss gently. Let them sit for 10–15 minutes.
  2. Press the zoodles against the colander to force out water, rinse quickly under cold water, and pat completely dry with paper towels.
  3. Pulse basil, toasted nuts, garlic, and lemon juice in a food processor until coarsely chopped.
  4. While processing on low, slowly stream in 1/2 cup olive oil until emulsified. Stir in the Parmesan cheese by hand.
  5. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sauté dried zoodles for 2–3 minutes until tender but al dente.
  6. Turn heat to low, pour pesto over zoodles, toss gently for 30–60 seconds, and remove from heat immediately.