Ingredients:

  • 2 cups fresh basil leaves, packed
  • 1/4 cup pine nuts (or walnuts)
  • 1/2 cup grated Parmesan cheese
  • 3 cloves garlic, minced
  • Juice of one lemon (about 2 tablespoons)
  • Salt and pepper to taste
  • 1/2 cup extra virgin olive oil
  • 4 medium zucchinis, spiralized into noodles (zoodles)
  • 1 pound langostinos, peeled and deveined
  • Olive oil for sautéing

Instructions:

  1. In a food processor, combine the basil leaves, pine nuts, Parmesan cheese, minced garlic, lemon juice, salt, and pepper. Pulse until finely chopped.
  2. With the food processor running on low speed, slowly drizzle in the olive oil until fully incorporated and smooth. Taste for seasoning; adjust if necessary.
  3. In a large skillet over medium heat, add about two tablespoons of olive oil.
  4. Once hot, add the langostinos to the skillet in an even layer. Season with salt and pepper to taste; cook for about three minutes or until they are pink and opaque. Remove from heat and set aside.
  5. In the same skillet used for langostinos (adding more olive oil if needed), add zucchini noodles over medium-high heat.
  6. Sauté for about two to three minutes until just tender but still slightly crisp—avoid overcooking as they can become mushy.
  7. Lower heat to medium-low; return cooked langostinos back into the skillet with zucchini noodles.
  8. Add pesto sauce directly into the pan; toss everything together gently until well combined.
  9. Cook for another minute just to warm everything through.
  10. Plate your pesto langostino zucchini noodles while hot garnished with additional grated Parmesan if desired.