![- 4 medium zucchinis, spiralized into noodles - 1 cup fresh basil leaves, packed - 1/2 cup raw walnuts - 1/4 cup nutritional yeast - 2 garlic cloves, minced - 1/2 cup extra virgin olive oil - Sea salt and freshly ground black pepper, to taste - 1 cup cherry tomatoes, halved - 1/2 cup grated Parmesan cheese (optional, for non-vegan variation) Zucchini noodles are a great way to enjoy a healthy meal. They are low in carbs and full of fiber. You can make them using a spiralizer, which turns zucchinis into fun noodle shapes. For the pesto, fresh basil is key. It gives the sauce a bright and fresh taste. I love using raw walnuts, as they add a nice crunch and healthy fats. Nutritional yeast gives the pesto a cheesy flavor without using dairy. If you want to add some more flavor, a bit of sea salt and black pepper can make a big difference. Cherry tomatoes add sweetness and color to the dish, while Parmesan cheese can make it richer if you’re not vegan. You can find the full recipe [here]. Enjoy making this dish! To start, you will need a spiralizer. This handy tool turns zucchinis into fun noodles. Cut the ends off the zucchinis first. Then, twist them in the spiralizer. You will see long strands forming. Once you finish, put the zucchini noodles in a colander. This step helps drain extra moisture. Let them sit for a while. Next, it’s time for the pesto. Grab your food processor and add fresh basil leaves, raw walnuts, nutritional yeast, and minced garlic. Pulse the mixture until it becomes finely chopped and fragrant. You want the smell to fill your kitchen. This means it’s working! Now, you will make the pesto smooth. While the food processor runs, slowly drizzle in extra virgin olive oil. This helps create a creamy paste. Stop to scrape the sides down with a spatula. Taste your pesto, and season with sea salt and freshly ground black pepper. Adjust it to your taste. In a large skillet, heat the zucchini noodles over medium-low heat. Cook them for 2-3 minutes. Toss gently with tongs, mixing in the fresh pesto. This ensures every noodle gets some sauce. You want them tender but still a bit crunchy. Finally, add halved cherry tomatoes to the skillet. They bring color and flavor. Cook for another minute until the tomatoes are warm. They should stay bright and vibrant. You can find the full recipe in the article above to guide you through these steps. Enjoy your healthy dish! To make great zucchini noodles, avoid excess water. After spiralizing, place your noodles in a colander. Let them drain for about 15 minutes. This helps reduce moisture and keeps your dish from getting soggy. Choosing the right spiralizer can make a big difference. I recommend using a handheld spiralizer or a countertop model. Both create great noodles quickly. Look for one that is easy to clean and store. To boost the flavor of your pesto, think about adding a squeeze of lemon juice. This adds brightness. You can also try mixing in sun-dried tomatoes or roasted red peppers for a twist. For a creamier texture, add a bit of water or more olive oil. Blend until you reach your desired smoothness. Taste your pesto as you go to see if you want more garlic or salt. Make your plate pop with color! Arrange the zucchini noodles in a large dish. Top them with fresh basil leaves and a drizzle of olive oil. This not only looks great but tastes fresh. For side dishes, consider a light salad or crusty bread. A crisp white wine pairs nicely with the flavors of the pesto. Explore options like Sauvignon Blanc or Pinot Grigio for a refreshing balance. Enjoy your meal! {{image_4}} You can switch nuts in the pesto for different flavors. Try using pine nuts for a classic touch. If you want something rich, use macadamia nuts. Each nut gives a unique taste and texture. You can also substitute nutritional yeast. If you want a cheesy flavor, try using grated Parmesan cheese instead. This adds creaminess and a savory note. You can even mix both for a complex taste. Incorporating protein makes this dish heartier. Grilled chicken adds a savory element that complements the pesto. Shrimp is another great choice. It cooks quickly and pairs well with the fresh flavors. For a vegan option, try adding chickpeas or tofu. Chickpeas boost protein and add a nutty flavor. Tofu absorbs flavors well, making it a versatile choice. Just sauté it until golden for extra texture. Utilizing different herbs keeps the dish fresh and exciting. In spring, use fresh mint or dill for a light twist. In winter, try rosemary or sage for warmth. You can also adjust for other vegetables during peak seasons. Swap zucchini for summer squash or add bell peppers in the fall. This way, you have a colorful and tasty meal all year long. To keep your zucchini noodles fresh, use airtight containers. Glass containers work best. They prevent moisture loss and keep your dish tasting great. After cooking, let the noodles cool before sealing the container. This helps avoid sogginess. Store them in the fridge for up to three days. When you want to enjoy your leftovers, avoid the microwave if possible. Instead, use a skillet. Heat it on low and add the noodles. Stir gently to warm them through. This way, you keep their texture and flavor intact. If you must use the microwave, heat in 30-second bursts. Stir between each burst to ensure even warming. If you want to freeze your zucchini noodles, start by blanching them. Boil water and cook the noodles for just one minute. Then, quickly transfer them to ice water to stop cooking. Drain and dry the noodles well. Pack them in freezer bags, removing as much air as you can. They can last up to three months in the freezer. To defrost, place them in the fridge overnight. Avoid reheating directly from frozen to keep them from turning mushy. Yes, you can use regular pasta if you prefer. Zucchini noodles are a low-carb option. They offer a fresh taste and a different texture. If you want a lighter meal, zucchini noodles shine. For a heartier dish, use your favorite pasta. The pesto sauce can be vegan-friendly. Just skip the Parmesan cheese. The other ingredients, like basil, nuts, and olive oil, keep it plant-based. You can use nutritional yeast for a cheesy flavor without dairy. You can make zucchini noodles with a peeler. Just peel the zucchini into thin strips. You can also use a box grater to create thin noodles. Both methods work well, but they may not have the same shape. Zucchini noodles are low in calories and carbs. They are high in vitamins A and C. Zucchini also provides fiber, which helps digestion. This dish is a great way to add veggies to your meals. Cooked zucchini noodles last for 3 to 4 days in the fridge. Store them in an airtight container. Make sure they are cool before sealing. This helps keep them fresh longer. Yes, you can prepare pesto ahead of time. Store it in the fridge for up to a week. To keep it fresh, pour a thin layer of olive oil on top. This prevents browning and keeps the flavors bright. For the full recipe, check out the details above! Zucchini noodles are a fresh, healthy option that you can easily prepare. This guide covered all the essential ingredients, step-by-step prep, and some helpful tips. You learned how to make creamy pesto and add seasonal flavors. You also discovered various ways to customize your dish. Enjoy your zucchini noodles today or plan ahead for delicious meals later. Embrace your creativity in the kitchen and share this tasty recipe with friends!](https://dailydishcraft.com/wp-content/uploads/2025/05/504b9628-d555-48bd-96d9-e09fc0e2ef45-250x250.webp)
Zucchini Noodles with Pesto
Looking for a fresh and healthy meal? Try these Zesty Zucchini Noodles with Pesto! This simple recipe combines spiralized zucchinis and a vibrant homemade pesto made with basil, walnuts, and garlic. Ready in just 20 minutes, it’s the perfect light dish for any occasion. Add cherry tomatoes for a pop of color and flavor. Click through to explore the full recipe and start your delicious journey today!