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- 4 medium zucchinis (spiralized) - 1 cup fresh basil leaves - ½ cup pine nuts (toasted) - ½ cup grated Parmesan cheese (or nutritional yeast) - 2 garlic cloves (minced) - ¼ cup extra virgin olive oil - Juice of 1 lemon - Salt and pepper to taste - Cherry tomatoes (for garnish) - Fresh basil leaves (for garnish) When making zucchini noodles with pesto, it all starts with fresh, quality ingredients. Zucchini is the star here. I prefer medium zucchinis because they spiralize well. You want them firm, so they hold their shape when cooked. Basil adds a bright flavor. I use fresh basil leaves for that burst of taste. Pine nuts bring a nice crunch. Toasting them enhances their flavor. You can swap in nutritional yeast if you want a vegan dish. Parmesan cheese gives a rich taste. Garlic adds depth, while lemon juice brightens the whole dish. Extra virgin olive oil is key for blending pesto smoothly. Don't forget salt and pepper; they help bring out all the flavors. For a lovely touch, cherry tomatoes and fresh basil leaves make great garnishes. This recipe is simple yet full of flavor. Grab your ingredients and let's get cooking! For the full recipe, check out the details above. To start, spiralize the zucchinis. You can use a spiralizer or a vegetable peeler. I prefer a spiralizer; it gives great noodle shapes. Once done, heat a splash of olive oil in a skillet. Sauté the spiralized noodles for about 2-3 minutes. This gives them a nice, soft texture. You want them to retain a little crunch. Next, let's make the pesto. In a food processor, combine fresh basil leaves, toasted pine nuts, grated Parmesan cheese, minced garlic, lemon juice, salt, and pepper. Pulse this mixture until it’s finely chopped. Then, while the processor runs, slowly drizzle in the olive oil. This will blend everything until it’s smooth and creamy. Taste and adjust the seasoning as needed. Now it’s time to bring it all together! Toss the sautéed zucchini noodles with the homemade pesto. Make sure to coat the noodles evenly. This is where the magic happens! For a lovely touch, garnish your dish with halved cherry tomatoes and fresh basil leaves. The colors look beautiful and add flavor. Serve this dish right away for the best taste. For the full recipe, check out Zesty Zucchini Noodle Delight! To make great zucchini noodles, you must avoid overcooking them. Cook them just until they soften a bit. This keeps them crunchy and fresh. Drain any extra moisture before cooking. This step helps the noodles get a better texture. Use a colander to let the water escape. Making your own pesto gives you full control over the taste. You can adjust flavors to fit what you like. Fresh basil, quality olive oil, and good cheese make a big difference. If you prefer store-bought, look for brands with simple, fresh ingredients. Some popular choices are Rao’s and Classico. They offer solid flavor and are easy to find. When serving, neatly arrange the zucchini noodles on each plate. This gives a clean look that impresses guests. For garnishing, try adding halved cherry tomatoes. You can also sprinkle more cheese or fresh basil on top. A drizzle of extra pesto adds color and flavor. These small touches make your dish look beautiful and inviting. {{image_2}} If you're looking to make zucchini noodles with pesto even healthier, consider these options: - Use nutritional yeast instead of cheese for a vegan meal. - Opt for low-sodium seasonings to keep salt levels down. These changes keep the dish tasty while meeting special dietary needs. Add more flavor by incorporating proteins or vegetables. Here are some ideas: - Grilled chicken or shrimp can boost the protein content. - Mix in spinach, bell peppers, or carrots for extra nutrition. These additions make the dish heartier and more filling. You can give your zucchini noodles a global flair. Try these ideas: - For an Italian twist, add sun-dried tomatoes or olives. - For an Asian-inspired flavor, mix in ginger and sesame oil. These cultural additions will surprise your taste buds and delight your guests. To keep your zucchini noodles with pesto fresh, place them in an airtight container. This helps prevent them from drying out or absorbing other smells from the fridge. They last about 3 to 4 days when stored properly. Always let them cool to room temperature before sealing them up. This way, moisture won’t build up and create sogginess. To reheat, use a skillet over low heat. Add a splash of olive oil to keep them moist. Stir gently for a few minutes until warmed through. Avoid using a microwave, as it can make the noodles too soft. If you have leftovers, consider making a frittata or adding them to a soup for a new meal. You can also toss them into salads for added flavor. Zucchini noodles are low in carbs. They are great for those watching their weight. They also pack vitamins A and C. These nutrients help keep your skin healthy. Plus, zucchini contains fiber, which aids digestion. This means you feel full longer and enjoy better gut health. Yes, you can prepare zucchini noodles in advance. Spiralize the zucchini and store them in the fridge. Use a paper towel to wrap them and soak up moisture. This keeps them crisp. Use them within two days for the best taste. The best tools for spiralizing are a spiralizer or a vegetable peeler. A spiralizer creates long, noodle-like strands. If you don’t have one, a peeler can make thin ribbons. Just be sure to use firm zucchinis for the best results. For the best flavor, use fresh basil and quality olive oil. Toast the pine nuts lightly to enhance their taste. You can also add more garlic for a stronger kick. Adjust salt and pepper to suit your taste. Zucchini noodles are a tasty and healthy option. We covered key ingredients like zucchinis, basil, and pine nuts. I shared steps to make the noodles and delicious pesto. Remember, don't overcook the noodles to keep them firm. Feel free to switch up flavors or add proteins to enhance your dish. Store leftovers properly and enjoy them within a few days. Now you can create a fresh meal that’s full of flavor and nutrition!

Zucchini Noodles with Pesto

Craving a delicious and healthy meal? Try zucchini noodles with pesto! This simple recipe combines fresh zucchinis, vibrant basil, and toasted pine nuts for a flavorful dish that's easy to make. Perfect for any skill level, this meal is not only nutritious but also a feast for the eyes. Ready to impress your taste buds?Explore the goodness of zucchini noodles with pesto now!
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Ingredients
  

4 medium zucchinis, spiralized into noodles

1 cup fresh basil leaves

½ cup pine nuts (toasted)

½ cup grated Parmesan cheese (or nutritional yeast for a vegan option)

2 garlic cloves, minced

¼ cup extra virgin olive oil

Juice of 1 lemon

Salt and pepper to taste

Cherry tomatoes, halved (for garnish)

Fresh basil leaves (for garnish)

Instructions
 

In a food processor, combine the fresh basil leaves, toasted pine nuts, grated Parmesan cheese, minced garlic, lemon juice, salt, and pepper. Pulse until the mixture is finely chopped.

    While the food processor is running, slowly drizzle in the extra virgin olive oil until the pesto reaches a smooth, creamy consistency. Adjust seasoning if necessary.

      In a large skillet, heat a splash of olive oil over medium heat. Once hot, add the spiralized zucchini noodles and sauté for 2-3 minutes until they begin to soften but still have a slight crunch.

        Remove the skillet from heat and add the prepared pesto to the zucchini noodles. Toss well to coat the noodles evenly with the pesto.

          Serve immediately, garnished with halved cherry tomatoes and fresh basil leaves on top.

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

              - Presentation Tips: Arrange the zucchini noodles in a neat mound on plates, drizzle extra pesto over the top, and sprinkle with additional Parmesan cheese for an elegant finish.