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- 4 medium zucchinis, spiralized into noodles - 1 cup fresh basil leaves - 1/4 cup pine nuts (lightly toasted) - 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option) - 2 garlic cloves - 1/2 cup extra virgin olive oil - Salt and pepper to taste - Cherry tomatoes, halved (for garnish) - 1 tablespoon lemon juice - Crushed red pepper flakes (optional) Zucchini noodles are a great way to enjoy a fresh dish. They are light and full of flavor. You start with four medium zucchinis. Spiralize them to get those fun noodle shapes. This makes the dish more appealing and fun to eat. Next, you need fresh basil leaves. About one cup will do. Basil adds a sweet and slightly peppery taste. It pairs well with the other flavors in the dish. Pine nuts are next on the list. Use about a quarter cup, lightly toasted. They bring a nutty flavor and a bit of crunch. For a cheesy taste, use half a cup of grated Parmesan cheese. If you want a vegan option, use nutritional yeast instead. Two garlic cloves add a strong, savory punch. Don't skip this step; garlic enhances the overall taste. Extra virgin olive oil is essential. Half a cup will help bring all the ingredients together. You will also need salt and pepper to taste. These common seasonings help balance flavors. To add color and freshness, include halved cherry tomatoes for garnish. They make the dish look lovely on the plate. Finally, add a tablespoon of lemon juice. This brightens up the flavors and adds a nice zing. If you enjoy spice, sprinkle in some crushed red pepper flakes. These ingredients combine to create a light and vibrant meal. For the full recipe, check out the detailed instructions. - Combine 1 cup of fresh basil leaves, 1/4 cup of lightly toasted pine nuts, 1/2 cup of grated Parmesan cheese, and 2 garlic cloves in a food processor. - Pulse the mixture until it is finely chopped. This step brings out the fresh, herbal notes of the basil. - While the processor runs, slowly add 1/2 cup of extra virgin olive oil. This creates a smooth, creamy sauce. - Season the pesto with 1 tablespoon of lemon juice, salt, and pepper to taste. Blend again until combined. Adjust seasoning if you want more zing. - Heat a teaspoon of olive oil in a large skillet over medium heat. - Add the spiralized zucchini noodles to the skillet and sauté for 2-3 minutes. Cook them just until tender, but keep that nice crunch. Avoid overcooking to keep the texture right. - Once the noodles are cooked, remove the skillet from heat. - Toss the zucchini noodles with the pesto until they are well-coated. - Plate the dish and garnish with halved cherry tomatoes and a sprinkle of crushed red pepper flakes for a kick. Enjoy your flavorful and fresh Zucchini Noodles with Pesto! For the complete recipe, check out the Full Recipe section. Select firm, medium-sized zucchinis for the best texture. Look for ones that feel heavy for their size. They should have smooth skin with no blemishes. Fresh zucchini gives your dish a nice crunch. You can make your pesto unique by adding nuts or using different herbs. Swap pine nuts for walnuts or almonds for a twist. Try using parsley or cilantro instead of basil for a fresh taste. These small changes can add big flavor to your dish. Sauté the noodles instead of boiling them. This keeps the zucchini noodles crunchy and tasty. Cook them in a hot skillet for just 2-3 minutes. Overcooking will make them mushy. Keep an eye on them to maintain the perfect bite. {{image_2}} You can make this dish vegan by using nutritional yeast instead of Parmesan cheese. Nutritional yeast adds a cheesy flavor without any dairy. It is also rich in vitamins and minerals. This swap makes the dish light and still tasty. To turn zucchini noodles with pesto into a full meal, add protein. Grilled chicken or shrimp works well. Chickpeas are a great plant-based option. These additions boost flavor and make the dish more filling. Adding seasonal veggies can elevate your dish. Try bell peppers for a sweet crunch or fresh spinach for extra nutrition. These veggies blend well with the pesto and add color to your plate. They enhance the dish’s flavor and health benefits. For the full recipe, check out the Zucchini Noodles with Basil Pesto. Store your leftover zucchini noodles in an airtight container. They stay fresh in the fridge for up to 3 days. If you plan to eat them later, try to keep them separate from the pesto. This way, the noodles will not get soggy. When you want to enjoy your dish again, gently reheat the zucchini noodles on the stove. Use low heat to keep them from overcooking. This helps maintain their nice crunch. Stir them often for even heating. To freeze, store the pesto separately in a freezer-safe container. When you’re ready to eat, cook fresh zucchini noodles and mix them with the thawed pesto. This keeps the flavors fresh and bright. Enjoy your meal even after storing! For the full recipe, refer to the recipe details above. Yes, store-bought pesto can be used for a quicker meal. It saves time and still tastes great. Just grab a jar from the store. Look for one with simple ingredients for the best flavor. Yes, zucchini noodles are a low-carb alternative to traditional pasta. This makes them a popular choice for those on low-carb diets. They provide a light and fresh base for your dish. Enjoy the same flavors without the heavy carbs. Try walnuts, cashews, or sunflower seeds if you're allergic. These nuts give a nice crunch and flavor to your pesto. Each option brings a unique taste, so feel free to experiment. Use what you have on hand. Yes, carrots, sweet potatoes, and cucumbers work well too. Each vegetable adds its own flavor and texture. Experimenting with different veggies can keep your meals exciting. You can create colorful dishes that are fun to eat. This recipe highlights fresh ingredients and easy steps for a tasty dish. You learned how to make creamy pesto sauce and cook zucchini noodles for a healthy meal. Remember, variations can add personal flavors, and leftovers store well for later. Enjoy this fun cooking experience and experiment with different ingredients. Your kitchen can create delicious meals that fit your tastes!

Zucchini Noodles with Pesto

Indulge in a healthy and delicious meal with Zucchini Noodles with Basil Pesto. This vibrant dish combines fresh zucchini noodles with a creamy basil pesto made from simple ingredients like pine nuts, Parmesan cheese, and garlic. Perfect for a quick weeknight dinner, this recipe is ready in just 20 minutes! Click to discover how to create this flavorful meal that's both satisfying and nutritious. Don't miss out on this tasty twist!
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Ingredients Method

Ingredients
  

4 medium zucchinis, spiralized into noodles
1 cup fresh basil leaves
1/4 cup pine nuts (lightly toasted)
1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
2 garlic cloves
1/2 cup extra virgin olive oil
Salt and pepper to taste
Cherry tomatoes, halved (for garnish)
1 tablespoon lemon juice
Crushed red pepper flakes (optional, for a spicy kick)

Method
 

Prepare the Pesto: In a food processor, combine fresh basil leaves, toasted pine nuts, grated Parmesan cheese, and garlic cloves. Pulse until finely chopped.
    Add Olive Oil: While the processor is running, slowly drizzle in the olive oil until the pesto is smooth and creamy. You may need to scrape down the sides occasionally.
      Season to Taste: Add lemon juice, salt, and pepper to the pesto, blending again to combine. Adjust seasoning if necessary. Set aside.
        Sauté Zucchini Noodles: In a large skillet over medium heat, add a teaspoon of olive oil. Once hot, add the spiralized zucchini noodles. Sauté gently for about 2-3 minutes until they are tender but still retain some crunch. Avoid overcooking to prevent them from becoming mushy.
          Combine Noodles and Pesto: Remove the skillet from heat and add the pesto to the zucchini noodles. Toss until the noodles are well-coated with the pesto sauce.
            Plate and Garnish: Divide the zucchini noodles among serving plates. Top with halved cherry tomatoes and a sprinkle of crushed red pepper flakes for extra flavor if desired.
              Serve immediately: Enjoy your fresh and vibrant Zucchini Noodles with Basil Pesto!
                Prep Time: 15 minutes | Total Time: 20 minutes | Servings: 4