Zucchini Noodles with Pesto

A trip to farmers market on Sunday made me realize in few more weeks Summer is about to end and I will not be able to find fresh summer vegetables like zucchini, corn, basil etc in farmers market. Before they vanish I bought few pounds all my favorite veggies.
Today's recipe is low carb, low calorie, inexpensive zucchini noodles with pesto.  Next time when you really want to eat noodles try these zuchhini noodles instead of regular noodles.



2 Zuchhinis (I used 2 zucchinis considering 1 per person)- Use a Julienne peeler or mandoline or spiralizer to cut into julienne strips. Always stop when you reach seeds and turn.


2 cups fresh packed organic basil leaves
1 tbsp cilantro (optional)
1/4 cup olive oil
3 garlic cloves
1tbsp lemon juice
2 green chilies (I like spicy so I added chilies. this is optional)
sea salt

Combine basil, garlic, salt, lemon juice and pulse till coarse in food processor. Add 1/4 cup oil and process until fully incorporated  and smooth.




In a large skillet add 1/4 tsp of oil, once skillet is hot add zucchini noodles, season with salt and pepper and cook for 1 mt or until the veggies are cooked through yet firm.
Remove cooked zucchini noodles in a serving bowl add pesto and give a good stir. Adjust spices as needed.

Healthy, delicious dinner ready in minutes.



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