Zucchini Noodles and Homemade Basil Pesto July 15 2015, 0 Comments

Serves 4 to 6 


Zucchini Noodles



Combine basil, garlic, and pine nuts in a food processor and pulse until chopped. Add Cucina Antica Extra Virgin Olive Oil 2/3 cups at a time, pulsing until smooth. Add salt and pepper. Remove pesto from food processor and place in a large bowl. Gradually stir in 1 cup Pecorino Romano cheese. In a medium pan, saute olive oil and onion until onion turns a translucent hue. Add zucchini noodles and gentle saute noodles until just softened. Plate noodles and toss with pesto. Top with remaining Pecorino Romano cheese and serve immediately.