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- 4 medium zucchinis - 1 cup fresh basil leaves - 1/4 cup toasted pine nuts - 1/4 cup freshly grated Parmesan cheese (or nutritional yeast for vegan option) - 2 cloves garlic - 1/3 cup extra virgin olive oil - Salt and freshly cracked black pepper - 1 cup cherry tomatoes, halved - 1/4 teaspoon red pepper flakes (optional) - Juice of 1/2 fresh lemon To make Zucchini Noodles with Pesto, start with fresh, quality ingredients. The zucchinis form the base of the dish. You need four medium zucchinis for good texture. Choose zucchinis that feel firm and have a nice sheen. Basil is key to a fresh pesto. You will need one cup of tightly packed basil leaves. Toasted pine nuts add a nutty flavor and creamy texture. You can use a quarter cup for this recipe. For flavor, add two cloves of garlic. Use freshly grated Parmesan cheese for a rich taste, or substitute with nutritional yeast for a vegan option. You will need one-fourth of a cup. Extra virgin olive oil creates a smooth, creamy pesto. One-third of a cup works well. Don’t forget salt and pepper to taste. For a burst of freshness, add one cup of halved cherry tomatoes. You might like a hint of heat, so consider red pepper flakes. A squeeze of lemon juice brightens everything up, so use half a lemon. This recipe combines these ingredients to create a vibrant, healthy meal. Check the Full Recipe for instructions on how to prepare this delicious dish. To make zucchini noodles, you need to spiralize the zucchinis. This tool creates long, curly strands that mimic pasta. If you don't have a spiralizer, use a vegetable peeler. Simply peel the zucchini into wide strips. This method gives you flat, fettuccine-like noodles. For the pesto, gather these ingredients: - 1 cup fresh basil leaves - 1/4 cup toasted pine nuts - 1/4 cup freshly grated Parmesan cheese (or nutritional yeast) - 2 cloves garlic - Juice of 1/2 fresh lemon - 1/3 cup extra virgin olive oil - Salt and freshly cracked black pepper In your food processor, combine the basil, pine nuts, Parmesan, garlic, and lemon juice. Pulse until finely chopped. Next, while blending, slowly pour in the olive oil. This makes the pesto smooth and creamy. Taste it! Add salt, pepper, and red pepper flakes if you want some heat. Heat a teaspoon of olive oil in a large skillet. Add the zucchini noodles. Sauté for 2-3 minutes, stirring gently. You want them bright green and just softened. Don't overcook; keep some crunch! Remove the skillet from heat. Add the pesto to the noodles. Toss until each noodle is coated. If it seems dry, add a bit more olive oil. Now, fold in the halved cherry tomatoes. They add a nice burst of flavor and color. Serve the dish right away, topping with extra Parmesan and pine nuts for crunch. For the full recipe, check out the details above! To keep your zucchini noodles crunchy, cook them for just 2-3 minutes. Longer cooking makes them soft and mushy. I like to sauté them in a little olive oil. This adds flavor without losing their bite. Add salt and pepper while cooking for more taste. Also, try adding a hint of garlic powder for extra zing. You can swap out pine nuts for walnuts or sunflower seeds. These options are tasty and often cheaper. If you want a dairy-free pesto, use nutritional yeast instead of cheese. You can also try fresh parsley or arugula for a twist on flavor. A sprinkle of lemon zest adds a nice touch too. For a beautiful dish, serve your zucchini noodles in shallow bowls. Drizzle olive oil or lemon juice on top for shine. Garnish with fresh basil leaves for a pop of color. You can pair this dish with grilled chicken or shrimp for protein. A side salad or crusty bread works well too. For the full recipe, check out the details above. {{image_4}} For a vegan version, you can easily swap Parmesan cheese for nutritional yeast. This change offers a cheesy flavor without using dairy. Nutritional yeast also adds a nutty taste and extra nutrients. If you need gluten-free options, zucchini noodles are naturally gluten-free. You can enjoy this dish without worry. Make sure any added sauces are gluten-free too. Some store-bought marinara sauces fit this need well. To boost protein, add grilled chicken or shrimp to your dish. Simply cook the protein separately and toss it in with the noodles. This adds heartiness and makes your meal more filling. You can also mix in other vegetables. Try bell peppers, mushrooms, or spinach. These can add color, texture, and flavor. Just sauté them with the zucchini noodles for even cooking. While pesto shines in this dish, you can explore different sauces. Marinara offers a classic taste and pairs well with zucchini. Alfredo sauce adds richness, making the meal creamy and indulgent. Experiment with these options to find your favorite. You can even mix sauces. Combine pesto with a bit of marinara for a unique blend. Check out the Full Recipe for more ideas! To keep your zucchini noodles fresh, you should store them in the fridge. Place the noodles in an airtight container. This helps keep moisture out and preserves taste. Ideally, eat them within two days. For reheating, use a skillet on low heat. This way, you avoid making them mushy. Stir them gently until warm. You want them to keep their nice texture. If you want to save zucchini noodles for later, freezing is a great option. First, blanch the noodles in boiling water for one minute. Then, cool them quickly in ice water. Drain and pat dry. After that, place them in a freezer bag and remove as much air as possible. They can last up to three months in the freezer. When you are ready to use them, thaw in the fridge overnight. You can also toss them in a hot pan straight from the freezer. Just add a bit of extra cooking time. In the fridge, your zucchini noodles will last about three to four days. Keep an eye out for signs of spoilage. If they turn brown or become slimy, it’s time to toss them out. Freshness is key for the best taste. Always trust your senses to guide you! To make zucchini noodles, you have a few fun options. The easiest way is to use a spiralizer. This tool turns zucchinis into long, curly noodles. If you don't have one, no problem! You can use a vegetable peeler. Just peel wide strips to create fettuccine-like shapes. After that, you can cook them quickly in a skillet. Yes, you can make pesto ahead of time! Store it in an airtight container in your fridge. To keep it fresh, pour a thin layer of olive oil on top. This helps prevent browning. Pesto can last in the fridge for about a week. You can also freeze it. Just pour it into an ice cube tray and freeze. Then, pop out the cubes for quick use later. Zucchini noodles pair well with many sides and proteins. You can add grilled chicken or shrimp for a protein boost. A simple side salad also works great. If you want something hearty, serve it with roasted vegetables. For a crunch, sprinkle toasted nuts on top. Each option adds flavor and texture to your meal. Zucchini noodles with pesto are easy and fun to make. We covered essential ingredients, preparation steps, and tasty tips. Remember, you can customize this dish to fit your diet. Whether vegan, gluten-free, or with added proteins, the options are endless. Enjoy experimenting with flavors and serving ideas. This dish brings fresh tastes to your table. Now, grab your ingredients and start cooking!

Zucchini Noodles with Pesto

Savor the vibrant flavors of Zucchini Noodles with Pesto Delight! This quick and healthy recipe features fresh zucchini spirals tossed in a creamy basil pesto, perfect for a light dinner. With just a handful of ingredients and easy steps, you can create a delicious meal in under 30 minutes. Ready to impress your taste buds? Click through to explore the full recipe and elevate your pasta night with this tasty twist!
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Ingredients
  

4 medium zucchinis

1 cup fresh basil leaves, tightly packed

1/4 cup toasted pine nuts

1/4 cup freshly grated Parmesan cheese (for a vegan option, substitute with nutritional yeast)

2 cloves of garlic, peeled

1/3 cup extra virgin olive oil

Salt and freshly cracked black pepper, to taste

1 cup cherry tomatoes, halved

1/4 teaspoon red pepper flakes (optional, for a spicy kick)

Juice of 1/2 fresh lemon

Instructions
 

Prepare the Zucchini Noodles:

    - Using a spiralizer, transform the zucchinis into long, curly noodles. If a spiralizer isn’t available, you can create long strips by carefully using a vegetable peeler, creating wide fettuccine-like shapes.

      Make the Pesto:

        - In a well-equipped food processor, combine the fresh basil leaves, toasted pine nuts, grated Parmesan cheese (or nutritional yeast), garlic cloves, and the juice of half a lemon.

          - Pulse the mixture until it’s finely chopped and well combined.

            Incorporate Olive Oil:

              - With the food processor still running, gradually drizzle in the extra virgin olive oil. Continue blending until the pesto achieves a smooth and creamy texture. Pause to scrape down the sides as needed for complete incorporation.

                - Season with salt, freshly cracked black pepper, and red pepper flakes (if using) to taste. Set the fragrant pesto aside.

                  Sauté the Zucchini Noodles:

                    - Heat a teaspoon of olive oil in a large skillet over medium heat. Once hot, add the freshly spiraled zucchini noodles.

                      - Sauté for about 2-3 minutes, stirring gently, until the noodles are vibrant green and just start to soften. Be cautious not to overcook – retaining some crunch is key!

                        Combine with Pesto:

                          - Remove the skillet from the heat. Add the prepared pesto to the zucchini noodles, tossing gently to ensure each strand is beautifully coated. If the mixture seems a bit dry, feel free to drizzle in some additional olive oil for extra creaminess.

                            Add Cherry Tomatoes:

                              - Lightly fold in the halved cherry tomatoes for a burst of freshness and vibrant color throughout the dish.

                                Serve the Dish:

                                  - Plate the zucchini noodles immediately, adding a sprinkle of extra grated Parmesan cheese on top, along with a few additional toasted pine nuts for a delightful crunch and garnish.

                                    Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 4

                                      - Presentation Tips: For visual appeal, serve the dish in shallow bowls, drizzling a bit more olive oil or lemon juice over the top, and consider placing a sprig of fresh basil atop each serving for a pop of color.