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- 3 medium zucchinis, spiralized - 1 cup fresh basil leaves - 1/4 cup pine nuts (lightly toasted) - 1 clove garlic, minced - 1/4 cup olive oil - 1/4 cup grated Parmesan cheese (or nutritional yeast for a vegan option) - Salt and pepper to taste - Cherry tomatoes, halved (for garnish) - Extra pine nuts (for garnish) When I make zucchini noodles with pesto, I focus on fresh, simple ingredients. Zucchini is mild and soaks up flavor well. The basil gives a bright taste. Pine nuts add a nice crunch, and garlic brings warmth. Use olive oil to tie it all together. Parmesan cheese melts nicely in the dish, but feel free to swap it for nutritional yeast if you want a vegan version. - Spiralizer - Food processor - Large skillet - Mixing spoon - Measuring cups and spoons To create this dish, you need a few tools. A spiralizer is key for turning zucchinis into noodles. A food processor makes quick work of mixing the pesto. A large skillet helps in cooking the noodles evenly. Keep measuring cups and spoons handy for precise ingredient amounts, ensuring the best flavor in every bite. - Serving Size: 1/4 of recipe - Calories: 250 - Protein: 7g - Carbohydrates: 10g - Dietary Fiber: 3g - Sugars: 3g - Fat: 22g - Saturated Fat: 3g Nutritional information shows that this dish is light yet filling. It packs healthy fats from olive oil and pine nuts. The zucchini adds fiber, which is great for digestion. Plus, this dish is low in carbs, making it a smart choice for many diets. Enjoy this fresh meal knowing it's good for you! For the full recipe, check out the details above. To start, you need to spiralize the zucchinis. Take three medium zucchinis and use a spiralizer. This tool will turn the zucchinis into thin, noodle-like strands. Once you have your noodles, set them aside. It’s good to let them drain a bit. This step keeps them from being too watery later on. Next, let’s make the pesto. Grab a food processor and add one cup of fresh basil leaves. Then, add a quarter cup of lightly toasted pine nuts and one clove of minced garlic. Pulse these together until they are finely chopped. While the processor runs, slowly drizzle in a quarter cup of olive oil. This creates a smooth paste. After that, add a quarter cup of grated Parmesan cheese or nutritional yeast. Season with salt and pepper as you like. Pulse again to mix everything well. Now it's time to bring it all together. Heat a large skillet over medium heat. Add your spiralized zucchini noodles to the skillet. Lightly season them with salt. Sauté the noodles for about two to three minutes. You want them to soften just a bit. Next, remove the skillet from heat and add your fresh pesto. Toss everything gently so the noodles are well coated. Serve right away and garnish with halved cherry tomatoes and extra pine nuts for a nice touch. Enjoy your zesty zucchini noodles with basil bliss! For a full recipe, refer to the section above. To get the best zucchini noodles, start with firm zucchinis. Spiralize them to create long strands. After spiralizing, let them sit to remove excess water. This helps avoid soggy noodles. You can also sprinkle them with salt for 10 minutes. It draws out more moisture. Rinse and pat dry before cooking. Cook them quickly on medium heat. You want them to be tender yet firm. To boost the flavor of your pesto, use fresh herbs. Basil is key, but you can mix in parsley or arugula. Toasted pine nuts add a lovely nutty taste. Don’t skip the garlic; it gives a strong, bold flavor. For a twist, add a squeeze of lemon juice. This brightens the pesto and adds zing. If you like spice, throw in a pinch of red pepper flakes. Serve your zucchini noodles right after mixing with pesto. This keeps them fresh and tasty. Top with halved cherry tomatoes for color and sweetness. Extra pine nuts provide a nice crunch. You can also sprinkle more Parmesan cheese on top. For a complete meal, pair with grilled chicken or shrimp. Enjoy this dish warm, and savor every bite! For the full recipe, check out the Zesty Zucchini Noodles with Basil Bliss. {{image_2}} You can switch up the pesto recipe easily. Use different greens like arugula or spinach. They add a unique taste. Instead of pine nuts, try walnuts or cashews. Both give a nutty flavor. You can also use sunflower seeds for a nut-free version. If you want a kick, add a bit of lemon zest. It brightens the sauce and makes it pop. Don't forget about the cheese! You can replace Parmesan with pecorino or nutritional yeast for a vegan twist. If you want to make your meal heartier, add protein. Grilled chicken or shrimp works great with zucchini noodles. They add a nice texture and flavor. For a plant-based option, try chickpeas or lentils. Both are filling and add a protein boost. You can also toss in some sautéed tofu or tempeh. Just cook them until golden brown, then mix them in with your noodles and pesto. For those cutting carbs, zucchini noodles are perfect. But you can also use other veggies. Spiralized carrots or butternut squash can work well. They add sweetness and color to your dish. You can even try spaghetti squash as a base. It has a lovely texture and holds sauces well. If you're looking for a twist, use cauliflower rice. It’s low in carbs and has a nice crunch. You should store zucchini noodles in an airtight container. Place a paper towel in the container to absorb extra moisture. This will keep your noodles fresh. They can last up to three days in the fridge. If you want to keep them longer, consider freezing them. Just remember, frozen noodles may lose their crunch. Store any leftover pesto in a small jar or container. Pour a thin layer of olive oil on top to keep it fresh. Seal tightly and place it in the fridge. It will last about a week. For longer storage, you can freeze pesto in ice cube trays. Once frozen, transfer cubes to a bag for easy use later. To reheat zucchini noodles, warm them in a skillet over low heat. This keeps them tender without cooking too long. Stir gently for about two minutes until heated through. For pesto, you can warm it gently in a pan, too. Just be careful not to let it boil or it may lose flavor. Enjoy your meal again with those tasty flavors! Yes, you can use many other veggies. Try carrots, cucumbers, or butternut squash. Each veggie offers a unique taste and look. For example, carrot noodles add a sweet crunch. Cucumber noodles give a refreshing twist. Just spiralize them like zucchini for a fun meal. Zucchini noodles last about 3 to 5 days in the fridge. Store them in an airtight container. You can also freeze them for longer storage. However, frozen noodles can lose their crunch. To keep them fresh, try to use them soon after making. Yes, this dish is great for meal prep. You can prepare the zucchini noodles and pesto ahead of time. Just keep them separate until you are ready to serve. This helps keep the noodles from getting soggy. When ready to eat, just toss them together and enjoy your meal. You can find the full recipe for Zesty Zucchini Noodles with Basil Bliss in the article above. Zucchini noodles with pesto offer a fresh twist on meals. We explored ingredients, tools, and nutrition. I shared step-by-step instructions for perfecting this dish. You learned tips for enhancing flavors and creative variations. Also, we covered storage and reheating to reduce waste. Embrace this healthy meal option, and enjoy the fun of cooking. Your next dinner can be both easy and tasty!

Zucchini Noodles with Pesto

Discover the deliciousness of Zesty Zucchini Noodles with Basil Bliss! This vibrant recipe combines spiralized zucchini with fresh basil pesto, toasted pine nuts, and a sprinkle of Parmesan for a satisfying meal. Perfect for a quick dinner or a healthy lunch, it's packed with flavor and nutrients. Ready in just 20 minutes, this dish is a must-try! Click to explore the full recipe and bring this fresh delight to your table today!
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Ingredients
  

3 medium zucchinis, spiralized

1 cup fresh basil leaves

1/4 cup pine nuts (lightly toasted)

1 clove garlic, minced

1/4 cup olive oil

1/4 cup grated Parmesan cheese (or nutritional yeast for a vegan option)

Salt and pepper to taste

Cherry tomatoes, halved (for garnish)

Extra pine nuts (for garnish)

Instructions
 

First, prepare your zucchini noodles by spiralizing the zucchinis using a spiralizer. Set aside to drain any excess moisture.

    In a food processor, combine the fresh basil, toasted pine nuts, and minced garlic. Pulse until the mixture appears finely chopped.

      With the processor running, slowly drizzle in the olive oil until a smooth paste is formed. Scrape down the sides as necessary.

        Add the grated Parmesan cheese (or nutritional yeast), along with salt and pepper to taste, and pulse again to mix well.

          In a large skillet, over medium heat, add the spiralized zucchini noodles. Season them lightly with salt and sauté for about 2-3 minutes until they just start to soften.

            Remove the skillet from heat and add the prepared pesto to the noodles. Toss everything together gently until well coated.

              Serve immediately, garnishing with halved cherry tomatoes and a sprinkle of extra pine nuts for added crunch.

                Prep Time: 10 mins | Total Time: 20 mins | Servings: 4