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To make Basil Pesto Zoodles, gather these fresh ingredients: - 4 medium zucchini, spiralized - 2 cups fresh basil leaves - 1/2 cup pine nuts (or walnuts) - 2 tablespoons nutritional yeast - 3 cloves garlic, minced - 1/4 cup extra virgin olive oil - Salt and pepper to taste - Optional: Cherry tomatoes, halved - Optional: Grated Parmesan cheese or vegan cheese This dish is not only tasty but also healthy. Each serving provides: - Calories: 220 - Protein: 6g - Carbohydrates: 12g - Fat: 18g - Fiber: 4g You can swap ingredients based on your taste and needs: - Zucchini: Use yellow squash or carrot noodles for a different flavor. - Nuts: Swap pine nuts with almonds or sunflower seeds for a new twist. - Nutritional Yeast: Omit it if you prefer not to use it, or use grated cheese instead. - Olive Oil: Use avocado oil for a milder taste. First, grab 4 medium zucchini. Use a spiralizer to turn them into zoodles. These zoodles look like fun noodles. After spiralizing, place them in a colander. Sprinkle a pinch of salt over them. This helps to draw out extra moisture. Let the zoodles sit for about 15 minutes. This step is key as it keeps your dish from being too soggy. Now, it’s time to make the basil pesto. Gather 2 cups of fresh basil leaves. Add them to a food processor. Next, add 1/2 cup of pine nuts or walnuts. Toss in 3 cloves of minced garlic. For a cheesy flavor, add 2 tablespoons of nutritional yeast. Blend these ingredients until they are finely chopped. With the processor running, slowly pour in 1/4 cup of extra virgin olive oil. Keep blending until you have a smooth paste. Scrape down the sides if needed. Finally, season with salt and pepper to taste. Heat a non-stick skillet over medium heat. Once hot, add the zoodles to the skillet. Sauté them for 2-3 minutes. You want them tender but still a bit crunchy. This adds great texture. Remove the skillet from heat, and now it’s time to combine. Add the basil pesto to the zoodles. Toss them together until the zoodles are well coated. Serve your zoodles on plates. For a pop of color, garnish with halved cherry tomatoes. You can also sprinkle some grated cheese on top if you like. Enjoy your fresh and flavorful meal! To make great pesto, start with fresh basil. Use whole leaves for the best flavor. Add pine nuts or walnuts for crunch. Blend these with garlic in a food processor. Slowly pour in olive oil while blending. This gives you a creamy texture. Don’t forget to add salt and pepper to taste. Nutritional yeast adds a cheesy flavor without dairy. If you want a twist, try adding lemon juice for brightness. When cooking zoodles, don’t skip the salting step. Salting helps to reduce moisture. After spiralizing, let your zoodles drain in a colander for 15 minutes. This keeps your dish from getting soggy. Use a non-stick skillet for easy cooking. Heat it over medium heat, then add the zoodles. Sauté for just 2-3 minutes. You want them soft but still a bit crunchy. For a colorful plate, add halved cherry tomatoes on top. They add freshness and sweetness. You can also sprinkle grated Parmesan or vegan cheese for extra flavor. Serve immediately to enjoy the bright taste of the zoodles. Pair your dish with a light salad or crusty bread. This makes for a full meal that looks great and tastes even better. {{image_2}} Adding protein to your Basil Pesto Zoodles can make this dish heartier. You can use cooked chicken, shrimp, or tofu. Each option brings its own flavor and texture. For chicken, grill or bake it first. For shrimp, sauté with garlic until pink. If you choose tofu, press it to remove water, then cube and sauté until golden. Toss your protein with the zoodles and pesto for a filling meal. While basil pesto is classic, you can try other pestos for fun. You can make a sun-dried tomato pesto, a spinach pesto, or even a kale pesto. Each brings a unique taste to your zoodles. Blend the same nuts, garlic, and oil but swap the green base. Each variation gives a fresh spin on your dish. Zoodles are great, but don’t hesitate to add other veggies. In summer, try bell peppers or cherry tomatoes for color and taste. In fall, add roasted butternut squash for sweetness. You can even toss in spinach or arugula for a peppery kick. The more veggies you add, the more nutrients you get. These variations keep your meal fresh and exciting. To store leftover Basil Pesto Zoodles, place them in an airtight container. Make sure to cool them first. They will stay fresh in the fridge for up to three days. If you want to keep them longer, consider freezing them instead. Yes, you can freeze Basil Pesto Zoodles! Pack them tightly in a freezer-safe bag. Remove as much air as possible before sealing. They will keep well in the freezer for up to two months. Just remember, the texture may change slightly upon thawing. When you're ready to eat your leftovers, reheat them gently. You can use a skillet on low heat. Add a splash of water or olive oil to help them warm up. Stir often to avoid burning. Heat until just warm, not too long or they might get mushy. Enjoy your fresh, flavorful meal again! Yes, you can use store-bought pesto. It saves time and effort. However, homemade pesto tastes fresher. If you choose store-bought, pick one with simple ingredients. Look for options without added preservatives. You can also mix in a little extra garlic or cheese for more flavor. Yes, zoodles are gluten-free! Zoodles are made from zucchini, which has no gluten. This makes them a great choice for anyone with gluten intolerance. They offer a healthy, low-carb alternative to regular pasta. Enjoy zoodles without any worries about gluten. You can spiralize zucchini without a spiralizer using a few simple tools. A vegetable peeler can create long, thin strips. You can also use a box grater to make finer noodles. Just slice the zucchini into long pieces first, then peel or grate. This method works well and gives you tasty zoodles. We explored how to make tasty basil pesto zoodles. We covered ingredients, step-by-step instructions, and useful tips. You learned about different variations and how to store leftovers properly. This dish is simple and fun. It’s a great way to enjoy healthy veggies. Try using fresh ingredients or adding your favorite protein. Remember, you can customize this dish to your taste. Enjoy making your basil pesto zoodles!

Basil Pesto Zoodles

Elevate your meals with this delicious Basil Pesto Zoodles recipe! Quickly transform fresh zucchini into tasty noodles and combine them with a vibrant homemade basil pesto made from just a few simple ingredients. This healthy dish is perfect for a light lunch or dinner. Ready in only 30 minutes, it’s easy to make and bursting with flavor. Click to explore the full recipe and enjoy this delightful twist on pasta!
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Ingredients
  

4 medium zucchini, spiralized

2 cups fresh basil leaves

1/2 cup pine nuts (or walnuts)

2 tablespoons nutritional yeast (for a cheesy flavor)

3 cloves garlic, minced

1/4 cup extra virgin olive oil

Salt and pepper to taste

Optional: Cherry tomatoes, halved for garnish

Optional: Grated Parmesan cheese or vegan cheese for serving

Instructions
 

Prepare the Zoodles: Using a spiralizer, turn the zucchini into noodle shapes (zoodles). Place the zoodles in a colander and sprinkle with a pinch of salt. Let them drain for about 15 minutes to reduce moisture.

    Make the Basil Pesto: In a food processor, combine fresh basil leaves, pine nuts, minced garlic, and nutritional yeast. Blend until finely chopped.

      Add Oil: With the food processor running, slowly drizzle in the extra virgin olive oil until a smooth paste forms. Scrape down the sides as needed. Season with salt and pepper to taste.

        Cook the Zoodles: Heat a non-stick skillet over medium heat. Add the zoodles and sauté for 2-3 minutes, just until they soften slightly but still maintain a bit of crunch.

          Combine: Remove the skillet from heat, then add the pesto to the zoodles. Toss until the zoodles are evenly coated with the sauce.

            Serve: Plate the zoodles and garnish with halved cherry tomatoes and a sprinkle of grated cheese, if desired.

              Prep Time: 15 mins | Total Time: 30 mins | Servings: 4