# What You'll Need:
→ Zucchini Noodles
01 - 2 medium zucchinis, spiralized
02 - 1 tablespoon olive oil
03 - Pinch of salt
→ Pesto
04 - 1 cup fresh basil leaves, packed
05 - 1/4 cup grated Parmesan cheese
06 - 1/4 cup pine nuts
07 - 1 garlic clove
08 - 1/4 cup extra-virgin olive oil
09 - 1 tablespoon lemon juice
10 - Salt and black pepper to taste
→ Garnish
11 - Extra grated Parmesan cheese
12 - Fresh basil leaves
13 - Crushed red pepper flakes, optional
# Directions:
01 - In a food processor, combine basil leaves, Parmesan cheese, pine nuts, and garlic clove. Pulse until finely chopped.
02 - With the food processor running, slowly drizzle in extra-virgin olive oil and lemon juice until the pesto achieves a smooth consistency. Season with salt and black pepper to taste.
03 - Using a spiralizer or julienne peeler, transform the zucchinis into thin noodle-like strands.
04 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add spiralized zucchini noodles with a pinch of salt. Sauté for 2 to 3 minutes until tender-crisp, avoiding overcooking to prevent excessive moisture release.
05 - Remove the skillet from heat. Toss the zucchini noodles with the prepared pesto, beginning with half the amount and adding more to reach desired coating intensity.
06 - Divide the dressed zucchini noodles between serving plates. Top each portion with additional grated Parmesan cheese, fresh basil leaves, and crushed red pepper flakes if desired. Serve immediately.
