Zucchini Noodles with Pesto

Zucchini Noodles with Pesto is a delicious green goddess salad. The mild flavor and texture of the zucchini complement the bold and flavorful pesto sauce. Additionally, zucchini noodles are a healthy and low-carb alternative to traditional pasta, making it a popular choice for those following a specific diet.

Here are some tips to encourage kids to eat more vegetables

1. Offer a variety of vegetables and let them choose which ones they want to eat.
2. Make veggies fun by cutting them into fun shapes or arranging them into colorful patterns.
3. Get kids involved in the cooking process by having them help wash and chop vegetables.
4. Serve vegetables as a snack with dip or hummus.
5. Try roasting vegetables to bring out their natural sweetness.
6. Make vegetables a regular part of meals by including them in dishes like soups, stews, and pasta sauces.
7. Be a good role model and show your kids that you enjoy eating vegetables too.

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OTHER IDEAS:

Caprese salad

Watermelon and Mango Salad

Black Bean Fiesta Salad

Ingredients

FOR THE PESTO SAUCE:

• Basil leaves: Tear the leaves from the stems and wash them thoroughly. Use a salad spinner to dry the leaves. Or pat them dry with a paper towel before placing them in the food processor.
• Parmesan cheese: Buy fresh Parmesan cheese 
• Olive oil: Use extra virgin olive oil
• Pine nuts: You can also use cashews
• Garlic cloves
• Salt and pepper to taste

FOR THE ZUCCHINI NOODLES:

• Zucchini: Use a spiralizer or julienne peeler
• Pesto sauce
• Parmesan cheese
• Grape tomatoes: This is optional
• Fresh whole basil leaves for garnish

How to make Zucchini Noodles with Pesto Sauce

PESTO:

1. In a food processor, combine basil leaves, pine nuts, garlic, and Parmesan cheese.
2. Pulse until the ingredients are finely chopped.
3. While the food processor is running, slowly drizzle in the olive oil until the sauce is smooth.
4. Season with salt and pepper to taste
5. Add 1/4 cup to the Zucchini Noodles and store the rest in an airtight container in the refrigerator for up to a week. 

ZUCCHINI NOODLES:

1. Spiralize the zucchini into noodles using a spiralizer or a julienne peeler.
2. Heat a large skillet over medium-high heat.
3. Add the zucchini noodles to the skillet and cook for 2-3 minutes until they start to soften.
4. Add the pesto sauce to the skillet and toss to combine with the noodles.
5. Cook for an additional 2-3 minutes until the noodles are coated with the pesto sauce and heated through. Option, to add the grape tomatoes
6. Remove from the heat and sprinkle with Parmesan cheese, salt, and pepper to taste. 
7. Serve warm. Garnish with fresh whole basil leaves. 

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