Servings 6 servings
Ingredients
- 1 (7-oz.) jar sun-dried tomatoes packed in olive oil
- 1 Tablespoon pine nuts, toasted
- 2 cloves garlic, roughly chopped
- 1 cup (lightly packed) fresh basil leaves
- 1/4 cup shredded Parmesan cheese
- 1 Tablespoon olive oil
- 4 medium zucchini
Equipment:
- Mandoline or spiralizer
Instructions
- In a blender or food processor, combine the sun-dried tomatoes and their oil, pine nuts, garlic, basil and Parmesan cheese. Blend until puréed. Taste and season with salt and pepper. Transfer the pesto to a large bowl and set it aside.
- Make the zucchini noodles by cutting off the ends from the zucchini then carefully running them down the blade of a mandoline fitted with the julienne attachment. (The blade should be set at 1/8-inch thick). Alternately, you can use a spiralizer to make the zucchini noodles.
- Add the olive oil to a large sauté pan set over medium heat then add the zucchini noodles and a pinch of salt and cook, tossing constantly, for about 3 minutes just until the zucchini begins to wilt. (Do not overcook the zucchini noodles.) Transfer the noodles into the bowl with the pesto and toss to combine. Serve immediately topped with additional Parmesan cheese (optional).
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