Pesto Zucchini Noodles

$- 4 medium zucchinis - 1 cup fresh basil leaves, packed - 1/4 cup pine nuts, toasted - 1/4 cup grated Parmesan cheese (or nutritional yeast for a vegan option) - 2 cloves garlic, peeled - 1/2 cup extra virgin olive oil - Salt and pepper, to taste - 1 cup cherry tomatoes, halved - Crushed red pepper flakes (optional) The main ingredients create a fresh and tasty base. Zucchini brings a crunch, while basil adds a vibrant flavor. Pine nuts give a nice creamy touch. In the additional ingredients, Parmesan cheese enhances the taste. You can swap it for nutritional yeast if you want a vegan dish. Garlic adds depth and a bit of zing. Extra virgin olive oil ties everything together, making it smooth and rich. For garnishes, salt and pepper boost all the flavors. Cherry tomatoes add a sweet burst, and crushed red pepper flakes give a nice kick if you like heat. This ingredient list helps you create a dish that is both healthy and full of flavor. You can find the full recipe to guide you through each step. Enjoy your cooking! - First, wash the zucchinis well. - Next, spiralize the zucchinis into long, fun noodles. - If you don’t have a spiralizer, a julienne peeler works too. - Once you have your noodles, place them in a colander over the sink. - This helps drain excess moisture and keeps them crisp. - In a food processor, add fresh basil leaves and toasted pine nuts. - Then, add grated Parmesan cheese and peeled garlic cloves. - Pulse until everything is chopped well. - While blending, drizzle in the olive oil slowly. - Keep mixing until the sauce is smooth. - Taste it and season with salt and pepper to your liking. - Heat a drizzle of olive oil in a large skillet over medium heat. - Add the zucchini noodles and sauté for 2-3 minutes. - Stir gently to avoid breaking the noodles. - Make sure not to overcook them so they stay crunchy. - Remove the skillet from heat. - Add the fresh pesto to the sautéed zucchini noodles. - Toss everything well to coat the noodles evenly. - Transfer the zoodles to bowls. - Top each bowl with halved cherry tomatoes. - For a bit of heat, sprinkle with crushed red pepper flakes if you like. This dish is a vibrant and healthy twist on pasta. Check out the Full Recipe for more details and enjoy! - Select firm, medium-sized zucchinis. - Look for a shiny skin for freshness. When I pick zucchinis, I always choose ones that feel heavy for their size. A shiny skin means they are fresh and full of flavor. Avoid zucchinis with soft spots or wrinkles. They won’t taste great in your dish. - Use fresh basil for the best flavor. - Adjust garlic and cheese to taste preferences. I love using fresh basil in my pesto. It gives a bright flavor that dried herbs just can’t match. You can taste the difference in every bite. Feel free to adjust garlic and cheese based on your likes. If you want a stronger taste, add more garlic or cheese. - Stir-fry noodles briefly to avoid mushiness. - Use a high-quality extra virgin olive oil. When cooking zucchini noodles, I sauté them for just 2-3 minutes. This keeps them crunchy and not soggy. A high-quality extra virgin olive oil makes a big difference. It adds depth and richness to the dish. For the full recipe, you can check the detailed steps to make this delightful meal. Enjoy your cooking! {{image_4}} For a vegan twist on pesto zucchini noodles, you can make some simple swaps. First, replace the Parmesan cheese with nutritional yeast. This gives the dish a cheesy flavor without dairy. You can also add avocados. They add creaminess and healthy fats, making your meal even richer. If you want extra protein, consider adding grilled chicken or shrimp. They both cook quickly and complement the flavors well. For a plant-based option, try chickpeas. They add texture and protein, making the dish more filling. Plus, they blend nicely with the pesto. To boost the flavor, experiment with different nuts. Walnuts or almonds can give a new twist to your pesto. They add crunch and depth. You can also add lemon zest for bright flavor. It enhances the freshness of the dish and makes each bite more exciting. For the full recipe, check out the complete guide on making pesto zucchini noodles! To keep your pesto zucchini noodles fresh, refrigerate them in an airtight container for up to 3 days. Make sure you avoid storing them with garnishes. This helps keep the flavors bright and the texture good. If you want to save some pesto for later, freeze it separately. This way, you can enjoy it fresh again. Remember, zucchini noodles are best enjoyed fresh, so avoid freezing them. They lose their crunch and flavor when thawed. When you reheat leftovers, sauté them briefly on low heat. This method warms them up without making them mushy. To keep them moist, add a splash of olive oil or a little water. This prevents the noodles from drying out and keeps them tasty. You can easily make zucchini noodles without a spiralizer. Just use a julienne peeler or a vegetable peeler. These tools will create thin, noodle-like strips from the zucchini. Start by washing your zucchini well. Then, peel away long strips. This method gives you a nice texture, perfect for your dish. Yes, you can prepare zucchini noodles ahead of time. However, combine them with the pesto just before serving. This keeps the noodles fresh and prevents them from getting soggy. Store the noodles in the fridge in a sealed container. They will stay crisp for a day or two. For the best flavor, top your pesto zucchini noodles with cherry tomatoes. Their sweetness complements the dish well. You can also add crushed red pepper flakes for a little heat. Fresh basil leaves make a lovely finishing touch, adding color and more flavor. We explored how to make a tasty zucchini noodle dish with homemade pesto. You learned about the main ingredients, cooking steps, and helpful tips. We also covered variations and storage options for leftovers. Zucchini noodles are a fresh, healthy choice. They can be customized to fit your taste. Enjoy your cooking and share your delicious results with friends and family!$

Elevate your mealtime with these delicious Pesto Zucchini Noodles! This quick and easy recipe features spiralized zucchini, fresh basil pesto, and juicy cherry tomatoes, perfect for a light and healthy dish. Learn how to make this vibrant, flavorful meal in just 20 minutes. Click through for step-by-step instructions and savor a guilt-free twist on pasta that's sure to impress your family and friends!

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Ingredients

4 medium zucchinis

1 cup fresh basil leaves, packed

1/4 cup pine nuts, toasted

1/4 cup grated Parmesan cheese (or nutritional yeast for a vegan alternative)

2 cloves garlic, peeled

1/2 cup extra virgin olive oil

Salt and pepper, to taste

1 cup cherry tomatoes, halved (for garnish)

Crushed red pepper flakes (optional, for an additional kick)

Instructions

Prepare the Zucchini Noodles: Begin by washing the zucchinis thoroughly. Using a spiralizer, create long, ribbon-like noodles. If you don’t have a spiralizer, a julienne peeler works well, too. Once prepared, place the zucchini noodles in a colander set over the sink to drain excess moisture. This helps keep them crisp when cooked.

Make the Pesto: In a food processor, add the fresh basil leaves, toasted pine nuts, grated Parmesan cheese (or nutritional yeast for a vegan version), and peeled garlic cloves. Pulse the mixture until all the ingredients are finely chopped and combined, scraping down the sides as necessary.

Add Olive Oil: With the food processor running, gradually drizzle in the extra virgin olive oil. Continue processing until the pesto reaches a smooth and creamy consistency. Taste the pesto and then season it with salt and pepper according to your preference.

Cook the Zucchini Noodles: In a large skillet, heat a drizzle of olive oil over medium heat. Once hot, add the zucchini noodles and sauté for 2-3 minutes. You want the noodles to soften slightly while maintaining a bit of crunch. Avoid overcooking to preserve their texture.

Combine Noodles and Pesto: Remove the skillet from the heat and add the freshly made pesto to the sautéed zucchini noodles. Toss well, ensuring every strand is evenly coated with the vibrant pesto sauce.

Serve and Garnish: Transfer the zoodles to individual bowls. Top each serving with halved cherry tomatoes for a refreshing burst and sprinkle with crushed red pepper flakes for an optional touch of heat.

- Prep Time: 15 minutes | Total Time: 20 minutes | Servings: 4

Enjoy this delightful, fresh take on pasta with the vibrant flavors of basil pesto and garden-fresh zucchini! 🍽️