Ingredients:

  • 1 cup fresh basil leaves, packed (30g)
  • 1/3 cup pine nuts (50g)
  • 1/2 cup grated Parmesan cheese (50g)
  • 2 cloves garlic, minced
  • 1/2 cup extra virgin olive oil (120ml)
  • Salt and pepper to taste
  • 1 lb langostino, shelled and deveined (450g)
  • 2 medium zucchinis, spiralized or julienned
  • 2 tablespoons olive oil (30ml)
  • Juice of 1 lemon
  • Freshly ground black pepper to taste

Instructions:

  1. Add basil, pine nuts, Parmesan cheese, and garlic to the food processor.
  2. Pulse until finely chopped.
  3. With the motor running, slowly drizzle in olive oil until smooth.
  4. Season with salt and pepper to taste. Set aside.
  5. Using a spiralizer or julienne peeler, create zucchini noodles.
  6. Set noodles aside and wrap them in a paper towel to absorb excess moisture.
  7. Heat olive oil in a large skillet over medium heat.
  8. Add the langostino and sauté for about 3-5 minutes until they turn pink and opaque.
  9. Squeeze lemon juice over the langostino and season with black pepper.
  10. Add zucchini noodles to the skillet and toss gently with the langostino.
  11. Stir in pesto until everything is well coated.
  12. Cook for an additional 2-3 minutes until the zucchini is slightly tender.
  13. Serve immediately, garnished with extra Parmesan if desired.