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To make zucchini noodles with pesto, gather these main ingredients: - 4 medium zucchinis, spiralized into noodles - 2 cups fresh basil leaves, packed - 1/2 cup pine nuts, lightly toasted - 1/2 cup grated Parmesan cheese (or substitute with nutritional yeast for a vegan option) - 2 cloves garlic, peeled - 1/2 cup extra-virgin olive oil - Salt and freshly ground black pepper, to taste These ingredients create a fresh, tasty meal. The zucchini provides a nice crunch. The basil adds a fragrant touch. Pine nuts give the pesto a creamy texture, while Parmesan adds depth. You can jazz up your dish with these optional garnishes and add-ins: - 1 cup cherry tomatoes, halved (for garnish) - Extra fresh basil leaves, for garnish These add color and extra flavor to the dish. You can also mix in grilled chicken or shrimp for protein. Try adding a squeeze of lemon juice for a zesty kick. This dish is light yet filling. Each serving contains: - Calories: Approximately 250 - Protein: 8 grams - Fat: 20 grams - Carbohydrates: 10 grams - Fiber: 3 grams Zucchini noodles with pesto fits well into a healthy diet. They are low in calories but high in flavor. This makes them a great choice for lunch or dinner. For the full recipe, check the section above. To start, grab your spiralizer. Use it to turn each zucchini into long, noodle-like strands. After spiralizing, place the noodles in a colander and sprinkle them with salt. Let them sit for about 10 minutes. This step removes excess moisture. If you skip this, your dish may end up watery. Now, let’s make the pesto. In your food processor, combine the fresh basil leaves, toasted pine nuts, grated Parmesan cheese, and peeled garlic cloves. Pulse these ingredients together until they are finely chopped. This helps mix the flavors well. Next, with the processor running, slowly pour in the extra-virgin olive oil. Blend until the mixture is smooth and creamy. If it feels too thick, add a splash of water. Finally, season with salt and black pepper to taste. Heat a large skillet over medium heat. Once it’s hot, add the drained zucchini noodles. Sauté them for 2-3 minutes. You want them slightly soft but still crunchy. After cooking, remove the skillet from heat. Immediately add the pesto to the warm zucchini noodles. Toss them together until every noodle is coated. For a fun finish, transfer the pesto-coated noodles to serving plates. Top each plate with halved cherry tomatoes and extra basil leaves for a colorful look. This dish is fresh and flavorful, showcasing the beauty of simple ingredients. Enjoy your cooking adventure with this full recipe! To make great zucchini noodles, you need a good spiralizer. Start with firm, fresh zucchinis. Cut off both ends before spiralizing. This helps the zucchini stay steady. Once you spiralize, let the noodles rest in a colander. Sprinkle them with salt to draw out some moisture. This step keeps your dish vibrant and prevents sogginess. If you have extra pesto, store it in the fridge. Use an airtight container to keep it fresh. Pour a thin layer of olive oil on top. This oil helps seal in flavor and prevents browning. Your pesto will stay good for about a week, so enjoy it in other dishes too! Zucchini noodles are versatile! Serve them as a light main dish or side. Add grilled chicken or shrimp for protein. Cherry tomatoes add a pop of color and flavor. You can also sprinkle red pepper flakes for a little heat. For a unique touch, try adding nuts or seeds on top. They give a nice crunch and extra nutrients. For the full recipe, check out the Zesty Zucchini Noodles with Fresh Basil Pesto. {{image_4}} If you want a vegan version of zucchini noodles with pesto, it’s easy! Replace Parmesan cheese with nutritional yeast. This swap gives you a cheesy flavor without dairy. You can also use sunflower seeds instead of pine nuts. They add a nice crunch and are often cheaper. Want to boost your dish? You can add extra veggies! Try bell peppers or spinach for more color and nutrients. Adding chickpeas can give you some protein. They work well with the pesto and make your meal heartier. Pesto isn’t just for basil. You can mix things up! Use arugula or kale for different tastes. For a spicy kick, add crushed red pepper. If you love garlic, toss in an extra clove. Experimenting with flavors makes cooking fun! Check out the Full Recipe for more ideas on how to customize your dish. To store your zucchini noodles, place them in an airtight container. Keep them in the fridge. They stay fresh for up to three days. If you want to keep them longer, you can freeze them. Just make sure to pat them dry to remove excess moisture. Pesto sauce is best stored in a glass jar. Pour a thin layer of olive oil on top to keep it fresh. Seal the jar tightly and store it in the fridge. Pesto can last about a week this way. For longer storage, freeze the pesto in ice cube trays. Once frozen, transfer the cubes to a zip-top bag. When reheating zucchini noodles, use a skillet over medium heat. Add a splash of water to prevent sticking. Stir gently for about two minutes until heated through. For pesto, simply warm it in the microwave or on the stove. Mix it with the noodles right before serving. This keeps the flavors bright and fresh. You can check out the full recipe for zucchini noodles with pesto for more tips! Zucchini noodles cook quickly. You want them to be tender but still slightly firm. Cook them for about 2-3 minutes in a hot skillet. Stir them gently to avoid overcooking. If they bend easily but still hold shape, they are done! Yes, you can use store-bought pesto. It saves time and still tastes great. Just make sure to choose a high-quality brand. Look for a pesto with fresh ingredients like basil, garlic, and olive oil. It can make your meal prep easier. To prevent soggy noodles, salt them first. After spiralizing, sprinkle salt on the noodles and let them rest in a colander for 10 minutes. This step helps draw out excess moisture. Avoid cooking them for too long, and you’ll keep that nice crunch. Zucchini noodles with pesto are easy, tasty, and healthy. We explored main ingredients, optional add-ins, and nutritional facts. I shared steps to make zoodles, create pesto, and combine them. We covered tips for spiralizing, storing, and serving. I also gave you variations for vegan diets and more flavor. You can store zoodles and pesto with ease. Try these ideas for a fun meal tonight. Enjoy experimenting with different flavors and ingredients. Cooking should be fun and tasty!

Zucchini Noodles with Pesto

Discover a delicious and healthy meal with these zesty zucchini noodles paired with fresh basil pesto. This easy recipe showcases spiralized zucchini tossed in a vibrant homemade pesto, perfect for a light lunch or dinner. In just 25 minutes, you'll impress family and friends with a dish that's both colorful and packed with flavor. Click through to explore the full recipe and bring this delightful dish to your table!
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Ingredients
  

4 medium zucchinis, spiralized into noodles

2 cups fresh basil leaves, packed

1/2 cup pine nuts, lightly toasted

1/2 cup grated Parmesan cheese (or substitute with nutritional yeast for a vegan option)

2 cloves garlic, peeled

1/2 cup extra-virgin olive oil

Salt and freshly ground black pepper, to taste

1 cup cherry tomatoes, halved (for garnish)

Extra fresh basil leaves, for garnish

Instructions
 

Prepare the Zucchini Noodles: Begin by spiralizing each zucchini into noodle-like strands using a spiralizer. Once spiralized, transfer the zucchini noodles to a colander and sprinkle them lightly with salt. Allow them to rest for about 10 minutes. This process will help drain excess moisture, preventing the dish from becoming watery.

    Prepare the Pesto: In the bowl of a food processor, add the fresh basil leaves, toasted pine nuts, grated Parmesan cheese, and peeled garlic cloves. Pulse the ingredients until finely chopped and well combined.

      Emulsify the Pesto: With the food processor running, slowly drizzle in the extra-virgin olive oil. Continue blending until the mixture reaches a smooth, creamy consistency. If the pesto feels too thick, add a splash of water to help thin it out to your desired texture. Season the pesto with salt and freshly ground black pepper according to your taste preferences.

        Cook the Zoodles: Heat a large skillet over medium heat. Once hot, add the drained zucchini noodles to the skillet. Sauté the noodles for 2-3 minutes, just until they're slightly softened while still maintaining a bit of crunch and texture.

          Combine and Coat: Remove the skillet from heat and immediately add the prepared basil pesto to the warm zucchini noodles. Toss everything together until the zucchini noodles are generously coated with the vibrant pesto.

            Serve with Style: Transfer the pesto-coated zucchini noodles to serving plates. Garnish each plate with halved cherry tomatoes and sprinkle additional fresh basil leaves on top for a colorful and refreshing finish.

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