Enjoy this easy recipe as a side dish, a base for bowls, or toss in the beans and vegetables for a light meal. The pesto is made with sage, but you can use basil instead, if preferred.
Author: Adapted from Vegetarian Times
Recipe type: Entree
Cuisine: American
Serves: 6 servings
Ingredients
2 medium to large zucchini or yellow summer squash
½ cup pine nuts, toasted
½ cup packed fresh sage leaves (can sub basil leaves)
In a food processor or blender, combine the pine nuts, sage, parsley, ¼ cup olive oil, lemon juice, garlic, and salt. Process until the pesto is smooth.
Heat the remaining 1 teaspoon oil in a large skillet over medium heat. Add the squash ribbons, any of the optional add-ins, and 1 heaping tablespoon of the pesto. Sauté until the squash is tender, about 5 to 8 minutes.
Transfer the zoodles to a bowl, and serve with the remaining pesto on the side.