A fresh and easy pesto pasta sauce with low-carb, naturally gluten-free zucchini pasta!
If you didn’t know, my mom and I recently started a YouTube channel. The emphasis is on healthy, delicious, plant-based, and family friendly recipes. But that doesn’t mean I am going to stop sharing recipes here! 😉
Zucchini pasta is SUPER popular right now as a low-carb alternative to regular pasta. Some people have asked for a pesto recipe that can be used with zucchini pasta…so that’s what you’re getting today!
Here’s a simple version that’s both fresh and tastes great.
Zucchini Pesto Pasta
1/4 cup pine nuts
5 cloves of garlic
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 cup good olive oil
1 cup freshly grated Parmesan
Place the pine nuts and garlic in the bowl of a food processor fitted with a steel blade. Blend for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator.