Preparation Time
Prep Time 10-minutes, Serves 2-3


¼  cup pine nuts
¼ cup basil
¼ cup Parmesan cheese, cut off the block
4 tablespoons extra virgin olive oil
1 tablespoon water, if needed
Finely ground sea salt to taste
1 white potato, peeled and cut into small cubes about ¼-inch thick (optional)
1 cup string beans, trimmed cut into 1/4-inch pieces (optional)
2 cups zoodles[CL1] [JW2]
2 tablespoons extra virgin olive oil


Combine the pine nuts, basil, parmesan, and 2 tablespoons of olive oil in a very small blender or miniature food processor. Blend well, first on a low speed until the parmesan is chopped finely, and then on a high speed until completely smooth. Pause to scrape the sides down as you blend, adding a little water if needed to achieve a smooth texture. Add sea salt to taste.

If adding the potatoes and green beans: Bring a medium pot of water to a boil and add a pinch or two of salt. Add the potatoes and cook for about 5 minutes until they are tender but not cooked through. Add the greens beans to the pot with the potatoes and cook for an additional 5 minutes. When the potatoes and green beans are tender, strain [JW1] and set aside.

Heat a skillet over medium-high heat. Add the remaining 2 tablespoons of olive oil. When the oil shimmers, after about 45 seconds, add the zoodles. Sauté tossing the zoodles continually with tongs as they cook for about 5 minutes, until tender but not soft (al dente). When the zoodles are ready, add the pesto to the skillet and toss to coat evenly. Salt and pepper to taste. If using, add the potatoes and string beans, tossing lightly until evenly distributed. Serve immediately.