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For this dish, you need: - 4 medium zucchinis Zucchini is key. They create a fresh, light base for your meal. You can use a spiralizer or a peeler to make them into noodles. Both methods work well. To make a tasty pesto, gather: - 1 cup fresh basil leaves, packed - 1/2 cup pine nuts, toasted - 1/4 cup freshly grated Parmesan cheese - 2 garlic cloves, peeled - 1/2 cup extra virgin olive oil - Sea salt and freshly cracked black pepper to taste This blend gives you a rich, vibrant sauce. The basil adds freshness, while garlic brings depth. The nuts and cheese create a creamy texture. For extra flavor and fun, consider: - 1 cup cherry tomatoes, halved - 1/4 teaspoon red pepper flakes (optional) Cherry tomatoes add a burst of sweetness. Red pepper flakes can spice things up if you enjoy heat. These add-ins make your dish more colorful and tasty. You can find the complete recipe in the Full Recipe section. To start, I make the pesto. I take my food processor and add fresh basil leaves, toasted pine nuts, grated Parmesan cheese, and garlic cloves. I pulse these until they blend well. This step is key for a smooth texture. Next, I slowly drizzle in the olive oil as the processor runs. This helps the pesto become creamy and rich. Once blended, I taste it. I season it with sea salt and black pepper to suit my taste. Then, I set the pesto aside for later. Now, I prepare the zucchini noodles. I use a spiralizer for fun, curly shapes. If I want flat ribbons, I use a vegetable peeler. I aim for even, wide ribbons. This keeps the texture pleasing and fun to eat. It’s important not to cut them too thin. I want them to hold up well when I cook them. For cooking, I heat a splash of olive oil in my large skillet over medium heat. Once hot, I add the zucchini noodles. I sauté them gently for about 2-3 minutes. I toss them lightly, making sure they soften but keep some crunch. I avoid overcooking them. After that, I remove the skillet from heat. I gently fold in the pesto and halved cherry tomatoes. I want the noodles and tomatoes to get evenly coated in the bright sauce. If I want some heat, I add red pepper flakes. Finally, I plate the zesty zucchini noodles. I sprinkle some extra Parmesan cheese on top and add whole basil leaves for color. For the full recipe, check out the details above. When picking zucchini, look for firm, smooth skin. Choose ones that feel heavy for their size. Smaller zucchinis have a sweeter taste and tender texture. Avoid those with blemishes or soft spots. Fresh zucchini will give your dish a nice crunch. To get smooth pesto, blend the ingredients well. Start with the basil, nuts, and cheese. Add the garlic next. Slowly drizzle in the olive oil while mixing. This helps create a creamy texture. If it feels too thick, add a bit of water or more oil. Taste as you go, adjusting salt and pepper for flavor. A common mistake is overcooking zucchini noodles. They cook fast, so sauté them just until soft. If you cook them too long, they become mushy. Always drain excess water after cooking. Use a clean towel to pat them dry. This keeps your dish from being watery and ensures the pesto sticks well. {{image_4}} You can easily make a vegan version of pesto. Just skip the Parmesan cheese. Use nutritional yeast instead. It gives a cheesy flavor without dairy. Blend together basil, garlic, pine nuts, and olive oil. Add a splash of lemon juice for brightness. This keeps the pesto rich and tasty. If you want more protein, add cooked chickpeas or grilled chicken. Both mix well with zucchini noodles. You can also use shrimp for a seafood twist. Just sauté them quickly before adding to the dish. This adds flavor and makes the meal more filling. Seasonal veggies can change the dish. Try adding bell peppers, spinach, or asparagus. Each brings a new taste and color. You can also use roasted vegetables for a deeper flavor. Mix them in right before serving. This keeps the dish vibrant and fresh. For more ideas, check the Full Recipe. After cooking, store leftover zucchini noodles in an airtight container. This keeps them fresh. Place them in the fridge and use them within two days for the best taste. To reheat, quickly sauté them in a pan. This helps retain their crunch. Avoid microwaving, as it may make them mushy. If you have extra pesto, freezing is a great option. Pour the pesto into ice cube trays. Once frozen, transfer the cubes to a freezer bag. This method makes it easy to use later. You can grab a cube or two when you need them. Defrost the pesto in the fridge overnight before using. For meal prep, spiralize your zucchini noodles ahead of time. Store them in a sealed bag with a paper towel. This helps absorb moisture and keeps them crisp. Prepare your pesto in advance too. This way, you can quickly combine everything when you’re ready to eat. Following these tips makes enjoying zucchini noodles with pesto easy and fun. For the full recipe, check out Zesty Zucchini Noodles with Pesto Delight. Yes, zucchini noodles are very nutritious. They are low in calories and high in vitamins. A cup of zucchini noodles has about 20 calories, while a cup of regular pasta has around 200 calories. Zucchini also provides fiber, vitamin C, and potassium. If you're looking to eat healthy, zucchini noodles are a great choice. You can make zucchini noodles ahead of time, but they are best fresh. If you make them early, store them in an airtight container in the fridge. Use them within one or two days for the best taste. To keep them from getting soggy, do not cook them until you're ready to eat. You can also spiralize them and keep them raw until serving. If you can't find pine nuts, you have options. Try using walnuts, almonds, or sunflower seeds. Each nut will give your pesto a unique taste. If you want a nut-free option, use pumpkin seeds. They add a nice crunch without the nuts. Just blend them the same way as the pine nuts in the recipe for a tasty result. For the full recipe, check the Zesty Zucchini Noodles with Pesto Delight. Zucchini noodles and homemade pesto are simple yet tasty. You now know the key ingredients, how to make them, and tips for success. By trying different variations, you can add your favorite flavors. Storing leftovers allows you to enjoy this meal later. Embrace these ideas for a healthy twist on pasta, and don’t hesitate to experiment. Your journey with zucchini noodles and pesto can be fun and flavorful. Enjoy the process and make it your own.

Zucchini Noodles with Pesto

Discover the vibrant flavors of Zesty Zucchini Noodles with Pesto Delight! This easy recipe transforms fresh zucchinis into delicious noodles, tossed with homemade pesto and juicy cherry tomatoes. Perfect for a quick weeknight dinner, this dish is healthy, light, and bursting with flavor. Ready in just 15 minutes, it's a must-try for pasta lovers and health enthusiasts alike. Click to explore the full recipe and elevate your meal tonight!
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Ingredients
  

4 medium zucchinis

1 cup fresh basil leaves, packed

1/2 cup pine nuts, toasted

1/4 cup freshly grated Parmesan cheese

2 garlic cloves, peeled

1/2 cup extra virgin olive oil

Sea salt and freshly cracked black pepper to taste

1 cup cherry tomatoes, halved

1/4 teaspoon red pepper flakes (optional, for a kick)

Instructions
 

Make the Pesto: In a high-speed food processor, combine the fresh basil leaves, toasted pine nuts, grated Parmesan cheese, and peeled garlic cloves. Pulse on high until the ingredients are finely chopped and well blended.

    Add Olive Oil: While the processor is running, slowly drizzle in the extra virgin olive oil. Continue blending until the pesto reaches a smooth and creamy consistency. Taste and season with sea salt and freshly cracked black pepper to your preference. Set the prepared pesto aside.

      Prepare the Zucchini Noodles: Using a spiralizer for a fun noodle shape or a vegetable peeler for flat ribbons, transform the medium zucchinis into noodles. If using a peeler, aim for wide, even ribbons to maintain a pleasing texture.

        Sauté the Noodles: In a large skillet over medium heat, warm a splash of olive oil. Once hot, add the zucchini noodles. Sauté for 2-3 minutes, tossing gently, until they begin to soften but still retain some crunch. Avoid overcooking as the noodles will continue to cook off the heat.

          Add Pesto and Tomatoes: Remove the skillet from heat. Gently fold in the pesto and halved cherry tomatoes until the noodles and tomatoes are evenly coated in the vibrant sauce. For some extra heat, sprinkle in the red pepper flakes and toss lightly.

            Serve: Plate the zesty zucchini noodles in shallow bowls or on warm plates. Garnish with an extra sprinkling of freshly grated Parmesan cheese and a few whole basil leaves for a pop of color.

              Prep Time, Total Time, Servings: 10 minutes | 15 minutes | Serves 4