Homemade Pesto with Zoodles
A healthy way to have crispy chicken and pasta!
Servings 4 people
Equipment
- blender
- cast iron skillet
Ingredients
- kosher salt to taste
- ground black pepper to taste
- 2 cups fresh packed basil
- ¼ cup pine nuts
- 1 garlic clove minced
- 1 tsp lemon zest
- ½ cup olive oil can add more for desired consistency
- ⅓ cup shredded parmesan cheese
- 1 tbsp oil for zoodles
- 3 zucchini spiralized
- 1 tbsp minced garlic
Instructions
- For homemade pesto sauce:
- Combine all ingredients into a blender and blend until smooth. Basil, pine nuts, salt, pepper, garlic, lemon zest, olive oil, parmesan cheese. Can add more oil if desired!
- For zoodles:
- Heat a cast iron skillet or non-stick skillet to medium heat and add 1 tbsp oil. Add zoodles, garlic, salt, and pepper and cook until zoodles are soft; about 10 to 15 minutes.
Notes
How can my kids help? add all ingredients to blender for the pesto sauce :)