Zucchini Pasta

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  • 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 Parmesan cheese or nutritional yeast
  • Sea salt and freshly ground black pepper, to taste
  • Cherry or grape tomatoes, optional


  • Use a julienne peeler, mandolin, or a spiralizer to cut 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 Parmesan cheese or nutritional yeast.
  • Pulse until blended. Season with salt and pepper.
  • Combine the zucchini noodles and pesto.
  • Toss until zucchini noodles are well coated.
  • Top with tomatoes, if using. Serve at room temperature or chilled.

Posted On

November 17, 2014

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