Zucchini Spaghetti with Basil Pesto

Ingredients: Zucchini Spaghetti with Basil Pesto

For the Zucchini Spaghetti:

• 2 medium zucchini (about 400g)
• 1 tablespoon extra virgin olive oil
• Salt and black pepper to taste

For the Basil Pesto:

• 1 cup fresh basil leaves (tightly packed)
• 1/2 cup extra virgin olive oil
• 2 cloves of garlic
• 30g grated parmesan cheese
• 30g pine nuts
• Salt and black pepper to taste

To Finish:

• Fresh basil leaves for garnish (optional)
• Golden pine nuts for decoration (optional)
• Grated parmesan cheese for garnish (optional)

Preparation method:

Preparing the Zucchini Spaghetti:

1. Wash and dry well the zucchini.
2. Using a spaghetti maker or vegetable peeler, Cut the zucchini into long, thin strips, resembling spaghetti. Set aside.
3. Heat a large frying pan over medium heat.
4. Add the extra virgin olive oil and spread over the surface of the pan.
5. Place the zucchini spaghetti in the pan and sauté for about 5 minutes, stirring constantly, until soft and al dente.
6. Season with salt and black pepper to taste.
7. Turn off the heat and set aside.

Preparing the Basil Pesto:

1. In a food processor or blender, combine the basil leaves, extra virgin olive oil, garlic cloves, grated parmesan cheese and pine nuts.
2. Process until you obtain a smooth, creamy paste.
3. Season with salt and black pepper to taste.
4. Taste and adjust seasoning if necessary.
5. If the pesto gets too thick, add a little more olive oil to dilute.

Assembling the Dish:

1. Distribute the sautéed zucchini spaghetti on individual plates.
2. Top the zucchini spaghetti with the basil pesto, distributing it evenly.
3. Decorate with fresh basil leaves, golden pine nuts and grated parmesan cheese to taste (optional).
4. Serve immediately. and savor this explosion of freshness and flavor!