Go Back
To make this dish, gather the following ingredients: - 4 medium zucchinis, spiralized - 1 cup fresh basil leaves - 1/2 cup toasted pine nuts - 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan alternative) - 2 cloves garlic, minced - 1/2 cup extra virgin olive oil - Juice of 1 lemon - Salt and freshly cracked black pepper to taste - Cherry tomatoes, halved (for garnish) - Fresh basil leaves (for garnish) This dish gives you a healthy boost. Each serving includes: - Calories: 300 - Protein: 8g - Carbohydrates: 10g - Fiber: 3g - Fats: 28g Zucchini noodles are low in calories. They help you feel full without the extra carbs. If you lack some ingredients, don’t worry! Here are some swaps you can try: - Use spinach or arugula instead of basil for the pesto. - Swap pine nuts with walnuts or almonds for a different flavor. - Use goat cheese or feta instead of Parmesan for a tangier taste. - Lemon juice can be replaced with lime juice for a twist. - If fresh zucchini is not available, try yellow squash or cucumber. These substitutions can help you make this recipe your own. Just remember to keep the flavors balanced! For the full recipe, visit the provided link. To start, grab your food processor. Add fresh basil leaves, toasted pine nuts, grated Parmesan cheese, minced garlic, and lemon juice. Season with salt and black pepper. Pulse this mix until it's finely chopped. Next, while the processor runs, slowly drizzle in the olive oil. Keep blending until your pesto is smooth and creamy. Taste the pesto and adjust the seasoning if needed. This fresh sauce brings a bright flavor to your dish. Now it’s time to prepare the zucchini. Use a spiralizer to create long, noodle-like strands from the zucchinis. If you lack a spiralizer, a julienne peeler works well. Aim for thin, even noodles for the best texture. Once you have all your zoodles, set them aside. They will absorb the pesto flavor nicely. Heat a tablespoon of olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté them for 2-3 minutes. Toss gently to help them cook evenly. Be careful not to overcook; you want them to stay slightly crunchy. After they soften, remove the skillet from heat. Toss the warm zoodles with the fresh pesto until they are well-coated. Plate your zoodles creatively and garnish with halved cherry tomatoes and fresh basil leaves. Enjoy this vibrant dish right away! To keep your zucchini noodles firm, start by salting them. Place the spiralized zucchini in a colander and sprinkle with salt. Let them sit for about 10 minutes. This step draws out excess moisture. After, rinse the noodles and pat them dry with a clean towel. When cooking, use high heat for a short time. Sauté them for just 2-3 minutes. This method helps keep them crunchy. Avoid overcooking, as this leads to soggy noodles. For the best pesto, use fresh, high-quality basil. It packs the most flavor. Toast your pine nuts lightly before adding them to the food processor. This step brings out their nutty taste. Make sure to blend the ingredients while slowly adding olive oil. This creates a smooth texture. Taste your pesto as you go. Adjust the salt, pepper, or lemon juice to fit your taste. You can also swap pine nuts for walnuts or almonds if desired. When serving your zucchini noodles, get creative! Top them with halved cherry tomatoes for a burst of color. Fresh basil leaves add a nice touch. You can also sprinkle more Parmesan cheese on top. For extra protein, add grilled chicken or shrimp. This makes the dish more filling. Serve your zoodles warm for the best flavor. If you want a cold dish, try a zucchini noodle salad with pesto. For the full recipe, refer to the section above. Enjoy your healthy meal! {{image_4}} For a vegan pesto, skip the cheese. Use nutritional yeast instead of Parmesan. This adds flavor without dairy. Blend fresh basil, garlic, nuts, lemon juice, and olive oil just like in the original recipe. Nutritional yeast gives a cheesy taste. You can also add avocado for creaminess. It’s rich in healthy fats. If you want protein, add cooked chickpeas, tofu, or grilled chicken. Chickpeas are a great option for a plant-based meal. Simply toss them in with the warm zoodles. For meat lovers, grilled chicken adds a tasty touch. It pairs well with the pesto. Just slice it and mix it in. You can make the dish pop with more flavors. Try adding sun-dried tomatoes or olives for a briny taste. A squeeze of fresh lemon juice brightens up the dish. You can also sprinkle red pepper flakes for heat. Fresh herbs like parsley or mint can add freshness. Experiment with these options to find your favorite mix. For the full recipe, check out Zesty Zucchini Noodles with Pesto. If you have leftover zucchini noodles with pesto, I recommend storing them in an airtight container. Make sure the container is clean and dry. Place the noodles in the container and cover them tightly. They can stay fresh in the fridge for up to three days. For best taste, eat them sooner rather than later. You can freeze leftover pesto for later use. Start by placing it in an ice cube tray. This way, you can use just what you need. Once frozen, pop the pesto cubes into a freezer bag. Make sure to label the bag with the date. Your pesto can last up to three months in the freezer. This method keeps it fresh and tasty. When you reheat zucchini noodles, do it gently. Heat a little olive oil in a skillet over low heat. Add the noodles and stir them for a few minutes. Avoid high heat, as it can make the noodles mushy. If you want to warm up the pesto, do the same. Just pour it over the noodles and mix well. This keeps the flavors fresh and bright. Enjoy your meal! Zucchini noodles, or zoodles, are low in calories. They are gluten-free and full of nutrients. You can enjoy the taste of pasta without the extra carbs. Zoodles also add fiber to your meal, which is great for digestion. Plus, they are quick to cook, making them a perfect choice for busy days. Yes, you can use store-bought pesto. It saves time and still tastes good. However, homemade pesto often has fresher flavors. Making your own pesto lets you control the ingredients. You can adjust the salt or add extra garlic if you like. Both options work well, so choose what fits your needs. You can make zucchini noodles without a spiralizer by using a julienne peeler. A sharp knife works too; just slice the zucchini into thin strips. It takes a bit more time, but it’s easy. Just aim for long, thin pieces that resemble noodles. This method works well for making a fresh and healthy dish. For more detailed instructions, you can refer to the Full Recipe. You learned how to make zucchini noodles with pesto from this article. We covered key ingredients, steps, and tips for great dishes. You can now make tasty, healthy meals that suit your taste. Remember, try new things like vegan pesto or extra protein. Keep your noodles firm and enjoy every bite. With these tips, you’ll impress friends and family. Now, get cooking and have fun in your kitchen!

Zucchini Noodles with Pesto

Discover the fresh and vibrant flavors of Zesty Zucchini Noodles with Pesto! This delicious recipe combines spiralized zucchini, homemade basil pesto, and vibrant cherry tomatoes for a quick and healthy dish. Perfect for a light meal, it's ready in just 20 minutes! Click through to explore the step-by-step instructions and impress your family and friends with this delightful veggie-packed dish. Your taste buds will thank you!
Print Recipe Pin Recipe

Ingredients
  

4 medium zucchinis, spiralized

1 cup fresh basil leaves

1/2 cup toasted pine nuts

1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan alternative)

2 cloves garlic, minced

1/2 cup extra virgin olive oil

Juice of 1 lemon

Salt and freshly cracked black pepper to taste

Cherry tomatoes, halved (for garnish)

Fresh basil leaves (for garnish)

Instructions
 

Make the Pesto: In a food processor, combine the fresh basil leaves, toasted pine nuts, grated Parmesan cheese, minced garlic, lemon juice, and a generous pinch of salt and freshly cracked black pepper.

    Blend: Pulse the mixture until finely chopped. With the processor running, gradually drizzle in the extra virgin olive oil. Continue blending until the mixture becomes smooth and creamy. Taste your pesto and adjust the seasoning as needed.

      Prepare Zucchini Noodles: Utilize a spiralizer to create long, noodle-like strands of zucchini. If you don’t have a spiralizer, a julienne peeler works well to achieve a similar result.

        Cook Zoodles: Heat a tablespoon of olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes, tossing gently until they begin to soften. Take care not to overcook, as you want to retain some crunch and avoid a mushy texture.

          Combine: Once the zoodles are slightly tender, remove the skillet from the heat. Toss the warm zucchini noodles with the freshly made pesto until they are thoroughly coated.

            Serve: Plate the zoodles creatively, topping each serving with halved cherry tomatoes and additional fresh basil leaves for a delightful garnish. Serve immediately to enjoy the vibrant flavors.

              Prep Time, Total Time, Servings: 10 min | 20 min | Serves 4