Zucchini Noodle Pesto with Tahini Drizzle
Quick spiralized zucchini tossed in a five-minute basil-pistachio pesto. Finished with a creamy lemon-tahini drizzle.
Ingredients
Instructions
- 1
Spiralize zucchini and salt lightly; rest 10 minutes, then squeeze dry.
- 2
Blend basil, pistachios, oil, Parmesan, garlic and lemon into a chunky pesto.
- 3
Warm zoodles in a skillet just until tender, 2 minutes.
- 4
Toss with pesto and top with extra Parmesan and cracked pepper.
- 5
Whisk tahini with a squeeze of lemon and warm water; drizzle over the finished dish.
Cook's tip
Use a julienne peeler if you don't own a spiralizer.
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