Zucchini Noodles with Pesto

$- 4 medium zucchinis - 2 cups fresh basil leaves - 1/4 cup pine nuts (or walnuts) - 1/3 cup extra virgin olive oil - 2 garlic cloves, minced - 1/4 cup freshly grated Parmesan cheese (or a vegan cheese alternative) - Juice of 1 lemon - Salt and pepper to taste - Cherry tomatoes, halved, for garnish - Grated Parmesan, for garnish (optional) Zucchini noodles are light and fresh. You can make them with just a few simple ingredients. First, you need four medium zucchinis. They are the stars of this dish. Next, two cups of fresh basil leaves will bring a burst of flavor. Pine nuts or walnuts add a nice crunch. You will want a quarter cup of these nuts. The extra virgin olive oil is key. You need one-third cup to make the pesto creamy. Don't forget two minced garlic cloves for a kick. A quarter cup of freshly grated Parmesan cheese will give it a rich taste. If you prefer vegan cheese, that works too. The juice from one lemon adds brightness. Finally, season with salt and pepper to taste. Cherry tomatoes make a lovely garnish. Halving them adds color to your plate. You can sprinkle on more grated Parmesan if you like. This recipe is simple and uses fresh ingredients. You can find the full recipe for Zucchini Noodles with Pesto in the next section. Enjoy cooking! To make zucchini noodles, start with 4 medium zucchinis. You can use a spiralizer or a vegetable peeler. If you use a spiralizer, just turn the zucchini to create long noodles. If you opt for a peeler, slice thin strips instead. Once you have your noodles, place them in a colander. This helps drain excess moisture. Zucchini has a lot of water, and we want our noodles to stay firm. Next, let’s make the pesto. Grab a food processor and add the following ingredients: 2 cups of fresh basil leaves, 1/4 cup of pine nuts (or walnuts), 2 minced garlic cloves, and the juice of 1 lemon. Pulse these ingredients together until they mix well. While the processor runs, slowly drizzle in 1/3 cup of extra virgin olive oil. Keep blending until the mixture turns smooth. Finally, add 1/4 cup of grated Parmesan cheese and blend again. Add salt and pepper to taste. Now, it’s time to cook the zucchini noodles. Heat a non-stick skillet over medium heat. Add the spiralized zucchini to the skillet. Sauté for about 3 to 5 minutes. You want them just tender, but still al dente. Be careful not to overcook them. Overcooked noodles can turn soggy and mushy. Once cooked, remove the skillet from the heat. You can now combine the zucchini noodles with the fresh basil pesto. Toss them together until the noodles are evenly coated. Enjoy your simple and fresh zucchini noodles with pesto, a great dish to share with friends or family. For the full recipe, check out the details above. To make the best pesto, choose the right nuts. Pine nuts are classic, but walnuts work too. They add a nice twist to the flavor. Next, adjust the thickness with olive oil. If your pesto is too thick, add a bit more oil. This makes it smooth and easy to mix with the noodles. To keep your zoodles crisp, follow cooking time guidelines closely. Sauté them only for 3-5 minutes. This keeps them al dente and prevents sogginess. Remember to drain the moisture from the zucchini before cooking. Place the spiralized noodles in a colander to remove excess water. Zucchini noodles pair well with fresh cherry tomatoes for color and taste. You can also add proteins for a complete meal. Grilled chicken or shrimp complements the dish nicely. For a plant-based option, try chickpeas or tofu. These additions make the meal hearty and satisfying. {{image_2}} To make your zucchini noodles pop with flavor, try adding sun-dried tomatoes. Their tangy taste balances the fresh pesto. You can also add grilled chicken or shrimp. This will give your dish more protein and heartiness. Both of these options add great taste and texture to your meal. If you want vegan or gluten-free options, this recipe works well. Just use a vegan cheese in the pesto. You can also skip the cheese altogether for a lighter dish. If you are watching carbs, zucchini noodles are already a great choice. They offer a tasty, lower-carb alternative to pasta. Feel free to mix in other vegetables to your zucchini noodles. Bell peppers, spinach, or asparagus can add color and nutrients. You can also customize your dish with herbs. Fresh parsley, oregano, or thyme can enhance the flavor. This lets you enjoy a fresh meal that changes with the seasons. For the full recipe, check the earlier section. If you have leftover zucchini noodles with pesto, they last about 2-3 days in the fridge. Store them in an airtight container. This keeps the noodles fresh and tasty. You can freeze pesto sauce easily. Place it in an ice cube tray and freeze. Once frozen, transfer the cubes to a freezer bag. This way, you have quick pesto ready anytime. For cooked zucchini noodles, I recommend not freezing them. They can get mushy when thawed. Instead, you can freeze the raw, spiralized zucchini. To reheat zucchini noodles, use a skillet. Heat them on low for a few minutes. This helps keep their texture. Avoid the microwave, as it adds too much moisture. If you must use it, cover the bowl with a paper towel. This will help absorb some of the extra steam. Zucchini noodles, or zoodles, are low-calorie and nutrient-rich. They have few calories but pack vitamins. Zoodles are full of vitamin C, which helps your immune system. They also provide vitamin A, good for your eyes. Zucchini noodles are high in fiber. This helps with digestion and keeps you full longer. Eating more fiber can help you maintain a healthy weight. Yes, you can use store-bought pesto. It saves time and is easy to find. However, it may not taste as fresh as homemade. Store-bought options can have added preservatives or salt. Look for brands like Barilla or Buitoni for quality. For a fresh twist, try local brands or organic choices. They often taste better and support local farms. You can spiralize zucchini without a spiralizer using simple tools. A vegetable peeler works well to create thin strips. You can also use a box grater for ribbons. If you have a knife, try cutting the zucchini into thin slices, then julienne them. These methods give you great results without special gadgets. Just remember to drain excess moisture to keep them firm. In this post, we covered how to make zucchini noodles with fresh pesto. We explored the main ingredients, step-by-step instructions, and useful tips. You also learned variations to enhance flavor and how to store leftovers. Zucchini noodles are healthy and fun to prepare. I hope you feel inspired to try this dish. Enjoy making and sharing it with family and friends!$

Indulge in a deliciously healthy dish with these zesty zucchini noodles featuring fresh basil pesto! Quick and easy to make, this vibrant recipe combines spiralized zucchini with a homemade pesto that's bursting with flavor. Perfect for a light lunch or dinner, you'll love how this meal satisfies your cravings without the carbs.

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Ingredients

4 medium zucchinis

2 cups fresh basil leaves

1/4 cup pine nuts (or walnuts)

1/3 cup extra virgin olive oil

2 garlic cloves, minced

1/4 cup freshly grated Parmesan cheese (or a vegan cheese alternative)

Juice of 1 lemon

Salt and pepper to taste

Cherry tomatoes, halved, for garnish

Grated Parmesan, for garnish (optional)

Instructions

Spiralize the Zucchini: Using a spiralizer, turn the zucchinis into noodles. If you don't have a spiralizer, you can use a vegetable peeler to create thin strips. Set aside in a colander to drain excess moisture.

Prepare the Pesto: In a food processor, combine the basil leaves, pine nuts, garlic, and lemon juice. Pulse to combine. While the processor is running, slowly drizzle in the olive oil until the mixture is smooth. Add the grated Parmesan cheese and blend until fully incorporated. Season with salt and pepper to taste.

Cook the Zoodles: Heat a non-stick skillet over medium heat. Add the zucchini noodles and sauté for 3-5 minutes until just tender but still al dente. Be careful not to overcook them to avoid sogginess.

Combine with Pesto: Remove the skillet from heat and add the fresh basil pesto to the zucchini noodles. Toss until the noodles are evenly coated with pesto.

Plate and Garnish: Serve the zucchini noodles in bowls or plates. Top with halved cherry tomatoes and additional grated Parmesan if desired.

Prep Time, Total Time, Servings: 10 minutes | 15 minutes | 4 servings