Zucchini "Noodles" with Basil Pesto

serves 6

Just like pasta, don't overdress the noodles! Just a light coating of pesto is what you want. 


  • 5 medium zucchini
  • 2 ounces parmesan cheese, cut into chunks
  • 1 small clove of garlic
  • salt and pepper
  • pinch of red hot chili pepper (optional)
  • 1 cup of slightly packed fresh basil leaves
  • ¼ cup olive oil 

Using the Spiralizer, make noodles out of the zucchini.  In a food processor, add the cheese, garlic, a pinch each of salt, pepper and chili pepper. Pulse until fine.  Add the basil leaves and pulse.  Pour the olive oil into the feed tube slowly and pulse.  

Place the zucchini noodles in a large serving bowl.  Add the pesto and toss until all the noodles are coated.  Don't overdress the noodles.  It will take a couple of minutes to get the noodles all coated - just keep tossing.  If the pesto is a little too thick, you can add a little bit more of oil or a little bit of water, but don't overdo it.  Serve immediately - you don't want it to sit too long.  

The Italian Dish