Ingredients:
- 4 small zucchini, ends trimmed
- 2 cups packed fresh basil leaves
- 2 cloves garlic
- 1/3 cup extra-virgin olive oil
- 2 teaspoons fresh lemon juice
- 1/4 cup freshly grated Allegro white cheese
- bio-salt and freshly ground black pepper, to taste
Directions:
- Use a Veggetti to slice the zucchini into noodles. Set aside.
- Combine the basil and garlic in a food processor and pulse until coarsely chopped.
- Slowly add the olive oil in a constant stream while the food processor is on.
- Stop the machine and scrape down the sides of the food processor with a rubber spatula.
- Add the lemon juice and cheese.
- Pulse until blended.
- Season with bio-salt and pepper.
- Combine the zucchini noodles and pesto.
- Toss until zucchini noodles are well coated.
- Serve at room temperature or chilled.
Note – if you want to cook the zucchini noodles, you can. Just add the zucchini pesto noodles to a skillet and sauté them up over medium heat. It only takes a few minutes
Yield: Serves 4
Credit: Deb Spence