Pesto Zucchini Noodles

$- 3 large zucchinis - 1 cup fresh basil leaves - 1/2 cup pine nuts (or walnuts for a twist) - 1/2 cup grated Parmesan cheese - 1/2 cup extra virgin olive oil - 2 cloves garlic, minced - Salt and pepper to taste - Cherry tomatoes, halved (for garnish) - Red pepper flakes (for a spicy kick) The beauty of pesto zucchini noodles lies in their simple yet vibrant ingredients. First, the zucchinis serve as the base, and they create a wonderful noodle-like texture when spiralized. Fresh basil adds a bright, herbal note, while pine nuts (or walnuts, if you prefer) provide a rich, nutty flavor. Grated Parmesan gives the dish a savory kick, tying everything together. Now, let's look at the additional ingredients. Extra virgin olive oil helps blend the pesto into a creamy sauce. Minced garlic adds depth and aroma, while salt and pepper enhance the flavors. For a pop of color and taste, halved cherry tomatoes make the perfect garnish. If you like some heat, red pepper flakes are a great optional addition. This dish is not only easy to make, but it's also packed with fresh ingredients. Each bite bursts with flavors, making it a delicious choice for any meal. You can find the full recipe above to guide you through the steps. Enjoy creating this delightful dish! To start, grab your spiralizer or vegetable peeler. This tool will help you turn zucchini into fun noodles. Use the spiralizer to twist the zucchini into long strands. If some noodles are too long, don't worry! Just cut them with kitchen scissors to make them easier to eat. Next, it’s time to make the pesto. In your food processor, combine fresh basil leaves, pine nuts (or walnuts if you want a fun twist), grated Parmesan cheese, and minced garlic. Pulse this mix until it blends well but still has some texture. While the processor runs, slowly drizzle in the olive oil. This step helps the pesto reach a creamy, smooth texture. Taste it! You can add salt and pepper to make it just right. Now, heat a large skillet over medium heat. Add the zucchini noodles and sauté them for about 3 to 4 minutes. Stir them gently as they cook. You want them tender but still a bit crisp. Once they’re ready, remove the noodles from the heat. Right away, toss them with the fresh pesto you just made. Mix well to coat every noodle. Enjoy your flavorful and easy dish! You can find the full recipe above. To make the best pesto, use fresh ingredients. Fresh basil gives a bright flavor. The nuts add depth. You can switch pine nuts for walnuts if you want a twist. Taste your pesto as you mix. Adjust the salt and pepper to fit your taste. This step helps you create a sauce you love. When cooking zucchini noodles, don’t overcook them. You want them to stay crisp. If they get too soft, they lose their fun texture. Use high heat for a quick sauté. This method keeps the noodles firm and tasty. Cook them for about 3-4 minutes, just until tender. For a beautiful dish, garnish with halved cherry tomatoes. They add color and a fresh taste. A sprinkle of Parmesan cheese enhances the look and flavor. Serve the noodles in bowls for a nice touch. Each bowl looks inviting and makes sharing easy. These small details make your dish even more special. {{image_2}} You can switch up the nuts in your pesto. Instead of pine nuts, try sunflower seeds or cashews. These nuts add a unique flavor and texture. Sunflower seeds make it nut-free, perfect for allergies. Cashews give a rich, creamy taste. Feel free to experiment with what you like! If you want a heartier meal, add proteins like grilled chicken or shrimp. They pair well with the zucchini noodles and pesto. Simply cook the protein in the skillet before adding the noodles. This extra step makes your dish filling and nutritious. It’s a great way to turn a light dish into a full meal. For those looking to cut carbs, you can swap out zucchini. Try spaghetti squash or other veggies like bell peppers or carrots. These options keep the dish light and fresh. Spaghetti squash has a mild taste and a fun texture. It can make your plate colorful and exciting! For the complete recipe, check out the Full Recipe section. To keep your pesto zucchini noodles fresh, store them in an airtight container. Place the container in the fridge. This way, they stay tasty for a few days. When you want to enjoy your leftovers, gently reheat them. You can use a skillet on low heat or a microwave. Just warm them up, so they do not get mushy. If you want to save your dish for later, freezing is a good option. However, it is best to freeze the zucchini noodles without the pesto. This helps keep the flavor and texture nice when you thaw them later. Zucchini noodles taste best when fresh. They are best consumed within 2-3 days when stored properly in an airtight container in the fridge. Keep them dry to avoid sogginess. Yes, you can make pesto ahead of time! Just store it in the fridge for up to a week. Use a layer of olive oil on top to keep it fresh and bright. If your pesto is too thick, don’t worry! Just add a bit more olive oil or a splash of water. Mix well until it reaches the right consistency for your noodles. This blog post shared everything you need for delicious zucchini noodles with pesto. We covered main and optional ingredients, along with clear step-by-step instructions. You learned how to prepare the noodles, make fresh pesto, and cook everything just right. I provided tips for the best flavor and storage too. Remember, fresh ingredients matter. Try different nuts or proteins to fit your taste. Enjoy your cooking, and don’t hesitate to experiment for fun and flavor!$

Discover a delicious and healthy twist on pasta with these Pesto Zucchini Noodles! Made with fresh basil, pine nuts, and a touch of garlic, this simple recipe is perfect for a quick weeknight dinner. Learn how to perfectly spiralize zucchini and create a vibrant pesto that will delight your taste buds. Click through to explore step-by-step instructions and presentation tips that will have everyone asking for seconds!

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Ingredients

3 large zucchinis

1 cup fresh basil leaves

1/2 cup pine nuts (or walnuts for a twist)

1/2 cup grated Parmesan cheese

1/2 cup extra virgin olive oil

2 cloves garlic, minced

Salt and pepper to taste

Cherry tomatoes, halved (for garnish)

Optional: Red pepper flakes (for a spicy kick)

Instructions

Start by spiralizing the zucchinis into noodles using a spiralizer or a vegetable peeler. If the noodles are too long, use kitchen scissors to cut them into shorter strands.

In a food processor, combine the basil leaves, pine nuts (or walnuts), grated Parmesan, minced garlic, salt, and pepper. Pulse until the mixture is well blended but still has some texture.

With the food processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency. Taste and adjust the seasoning as needed.

In a large skillet over medium heat, add the zucchini noodles. Cook for about 3-4 minutes, stirring occasionally, until they are tender but still slightly crisp.

Remove the zucchini noodles from heat and immediately toss in the freshly made pesto, coating the noodles evenly.

Serve immediately, garnished with halved cherry tomatoes and a sprinkle of red pepper flakes if desired.

Prep Time: 15 min | Total Time: 20 min | Servings: 4

- Presentation Tips: Serve in a large platter or in individual bowls, topped with more grated Parmesan and a dash of olive oil for a beautiful finish.