Entree: United States – California – Zucchini Noodles with Pesto (Spiralized zucchini ribbons tossed with fresh basil pesto and Parmesan)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 min

Additional 10 min

Total 30 min

Ingredients

- 4 medium zucchini, spiralized (about 1.25 lb / 570 g total)
- 2 cups (50 g) fresh basil leaves, packed
- 1/3 cup (45 g) pine nuts, toasted
- 2 cloves garlic, peeled
- 1/2 cup (120 ml) extra-virgin olive oil
- 1/3 cup (30 g) grated Parmesan cheese, plus extra for serving
- 1 tbsp (15 ml) fresh lemon juice
- 1/4 tsp (1 g) kosher salt, plus more to taste
- 1/8 tsp (0.5 g) freshly ground black pepper
- 1 cup (150 g) cherry tomatoes, halved (optional)
- 1/4 tsp (1 g) red pepper flakes (optional)

Instructions

1. Make the pesto: in a food processor combine basil, toasted pine nuts, garlic, Parmesan, lemon juice, salt, and pepper. Pulse to a coarse paste.
2. With the processor running, drizzle in the olive oil until the pesto is smooth but still bright; scrape down sides and taste, adjusting salt or lemon as needed.
3. Prepare zucchini noodles: place spiralized zucchini in a colander, sprinkle with a pinch of salt, and let sit 10 minutes to draw off excess moisture; gently press to remove additional liquid with paper towels.
4. Warm noodles (optional): heat a large nonstick skillet over medium heat, add zucchini noodles and cook 60–90 seconds, tossing, just to warm—do not overcook or they will soften.
5. Combine: transfer warm or room-temperature noodles to a large bowl, add 1/2 cup (approx. 120 ml) of pesto and gently toss to coat, adding more pesto to taste.
6. Finish and serve: fold in cherry tomatoes and red pepper flakes if using. Serve immediately with extra grated Parmesan and a drizzle of olive oil.