Looking for a quick and tasty meal? Zucchini noodles with pesto are just the dish you need! This healthy, low-carb option is easy to prepare and packed with flavor. You’ll love how simple it is to spiralize zucchini and whip up a fresh basil pesto. Join me as I guide you through the steps to create this delicious meal that’s perfect for any night of the week!
Ingredients
Zucchini Noodles
– 3 medium zucchini, spiralized
Basil Pesto Ingredients
– 1 cup fresh basil leaves, packed
– 1/4 cup pine nuts, toasted
– 1/4 cup grated Parmesan cheese
– 2-3 cloves garlic, finely minced
– 1/4 cup extra virgin olive oil
– Sea salt and freshly ground black pepper to taste
Garnishes
– Cherry tomatoes, halved
– Fresh mozzarella balls (optional)
Zucchini noodles are a fun and healthy twist on pasta. They give you that same satisfying bite. To make them, you need three medium zucchini. Use a spiralizer to turn them into long noodles. This step is easy and quick.
Now, let’s talk about the basil pesto. You’ll need some fresh ingredients to make it pop. Grab a cup of fresh basil leaves. Toast a quarter cup of pine nuts for a nutty taste. Grate a quarter cup of Parmesan cheese for a rich flavor. Mince two to three cloves of garlic for that zesty kick. Finally, have a quarter cup of extra virgin olive oil ready. You’ll also need sea salt and black pepper to taste.
For garnishes, I like to use cherry tomatoes cut in half. They’re sweet and add color. Fresh mozzarella balls are also a great option. They add creaminess.
This blend of ingredients makes a bright and delicious meal. You can find the Full Recipe to guide you through the cooking process step by step.
Step-by-Step Instructions
Preparing the Zucchini Noodles
To start, take three medium zucchinis and spiralize them into noodles. A spiralizer makes this easy and fun. Once you have your noodles, place them in a colander. Lightly sprinkle them with sea salt. Let them sit for about 10 minutes. This helps draw out excess moisture. After 10 minutes, gently pat the noodles dry with a paper towel. This step keeps your dish from becoming watery.
Making the Basil Pesto
Now, let’s make the basil pesto. Grab your food processor and add one cup of fresh basil leaves, packed tight. Then, include a quarter cup of toasted pine nuts. Next, add a quarter cup of grated Parmesan cheese and two to three cloves of finely minced garlic. Pulse this mixture until it’s coarsely blended. You want it well mixed, but still chunky for texture.
While the food processor runs, slowly drizzle in a quarter cup of extra virgin olive oil. Keep processing until the pesto is smooth and creamy. Taste it and adjust the seasoning with sea salt and freshly cracked black pepper if needed.
Combining Noodles and Pesto
Now it’s time to combine the noodles with the pesto. In a large mixing bowl, add your prepared zucchini noodles. Pour the basil pesto over them. Gently toss everything together. Make sure the noodles are evenly coated. Be careful not to break the noodles while mixing. Your zesty zucchini noodles with pesto are almost ready to serve!
Tips & Tricks
Selecting the Best Zucchini
When picking zucchini, choose firm, medium-sized ones. Look for shiny skin and no spots. Firm zucchini yields a nice crunch. Too large zucchini may be watery and less tasty. Always check for freshness to ensure the best flavor.
Perfecting Your Pesto
Pesto is simple but can be adjusted to your taste. After blending, taste your pesto. If it feels flat, add a pinch of salt or more garlic. You can also add lemon juice for brightness. Keep tweaking until it sings to your palate!
Serving Suggestions
Get creative with how you serve your dish. Try adding halved cherry tomatoes on top for color. Fresh mozzarella balls can add creaminess. You can also sprinkle some nuts for a crunch. A drizzle of olive oil can enhance the flavors even more.
Variations
Protein Additions
You can easily add protein to your zucchini noodles. Try shredded chicken for a hearty meal. Cook chicken breast, shred it, and mix it in. Shrimp also works great. Just sauté shrimp until they turn pink, then toss them in. For a plant-based option, add cubed tofu. Cook the tofu until golden brown, then mix it with the noodles. These options make your dish filling and tasty.
Alternative Pesto Recipes
Want to switch up the flavor? Use spinach or kale instead of basil. Spinach gives a mild taste, while kale adds a bit of bite. Just blend it with the same ingredients as before. You can also try adding nuts like walnuts or pecans for a different twist. This keeps your meal fresh and exciting.
Dairy-Free Options
If you’re avoiding dairy, you can still enjoy pesto. Substitute nutritional yeast for the Parmesan cheese. It adds a cheesy flavor without the dairy. Just use about 1/4 cup of nutritional yeast in your pesto. This makes it creamy and rich while keeping it vegan. Enjoy your delicious zucchini noodles guilt-free!
Storage Info
Storing Leftovers
To keep your zucchini noodles fresh, store them in a sealed container. Make sure to remove as much air as possible. Place a paper towel inside to absorb excess moisture. This helps prevent sogginess. You can store them in the fridge for up to three days. The pesto should also go in a sealed jar. It can last up to one week.
Freezing Tips
You can freeze zucchini noodles and pesto, but do it separately. For zucchini noodles, spread them out on a baking sheet. Freeze them for a few hours until solid. Then, transfer them to a freezer bag. This way, they won’t stick together. For pesto, pour it into an ice cube tray. Once frozen, pop the cubes into a bag. This makes it easy to use later.
Reheating Guidelines
To reheat zucchini noodles, use a skillet over medium heat. Add a splash of water or olive oil. Heat for just a few minutes until warm. Avoid cooking them too long. This keeps them from getting mushy. For pesto, warm it gently in a small pot. Stir until it’s heated through. Mix it with the noodles right before serving.
FAQs
How do I spiralize zucchini without a spiralizer?
You can make zucchini noodles with just a knife or a peeler. If using a knife, slice the zucchini into thin strips. Try to keep the cuts even for a better look. You can also use a vegetable peeler to create flat ribbons. Keep peeling until you reach the core. This method gives you a great texture for your dish.
Can I make pesto ahead of time?
Yes, you can make pesto before you need it. Blend your ingredients as usual, then store the pesto in a container. Add a thin layer of olive oil on top to keep it fresh. Seal it tightly and place it in the fridge. You can store it for up to a week. Just give it a stir before using.
What can I serve with Zucchini Noodles with Pesto?
Zucchini noodles with pesto pair well with many sides. You can serve them with grilled chicken or shrimp for protein. A fresh salad also adds a nice crunch. If you want more veggies, try steamed broccoli or roasted bell peppers. These sides enhance the meal without overpowering the flavors.
Where can I find the full recipe?
You can find the complete recipe in the Full Recipe: Zesty Zucchini Noodles with Basil Pesto .
In this blog post, I shared a simple recipe for Zucchini Noodles with Basil Pesto. You learned about the fresh ingredients, like zucchini and basil, and how to prepare them. I explained step-by-step instructions to help you create this dish. Remember, using the right zucchini and customizing your pesto can enhance your meal. Enjoy experimenting with proteins and different pestos, too. Store leftovers properly or try freezing them for later. Now you have the tools to make a delicious and healthy dish that can impress anyone!
