- 3 medium-large zucchini, cut into noodles with a spiralizer, mandoline or peeler
- Salt and pepper
- 4 cups basil leaves
- 1/3 cup roasted almonds
- 1/2 cup grated Parmesan cheese, plus more for garnish
- 2 cloves garlic
- Juice and zest from 1 lemon
- 1/2 cup olive oil
Place the zucchini noodles in a colander and toss them with 1/2 teaspoon of salt. Set aside while you make the pesto, or at least 10 minutes.
Combine the pesto ingredients except for the olive oil in a food processor, and pulse just until chopped and combined. Pulse in the olive oil and taste, adding salt and pepper if needed (this will depend on the saltiness of your Parmesan.)
Shake excess water off of the noodles and place in a large serving bowl. Add pesto and toss until combined. Serve garnished with Parmesan and black pepper.
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