If you’re looking for a light, low-carb alternative to traditional pasta, zucchini noodles (or “zoodles”) are a perfect choice. This Zucchini Noodles with Pesto recipe is fresh, vibrant, and incredibly easy to make. With homemade basil pesto, it’s packed with flavor and nutrients while keeping things simple and healthy. Whether you’re on a keto, paleo, or gluten-free diet, this dish is a fantastic way to enjoy a guilt-free meal without sacrificing taste.
This dish is perfect for a quick lunch or dinner, taking only a few minutes to prepare. The homemade pesto brings a bold, garlicky, and nutty taste that pairs beautifully with the mild, slightly sweet flavor of zucchini noodles. Plus, it’s a great way to add more vegetables to your diet while still indulging in a satisfying and tasty meal.
Ingredients
For the Zucchini Noodles:
2 medium zucchinis, spiralized
1 tablespoon olive oil
Salt and dark pepper to taste
For the Pesto:
2 mugs new basil leaves
¼ glass pine nuts (or walnuts)
1-2 garlic cloves
½ glass ground Parmesan cheese
½ container additional virgin olive oil
½ teaspoon salt
¼ teaspoon dark pepper
Juice of ½ lemon (discretionary, for included freshness)
Optional Toppings:
Cherry tomatoes, halved
Ruddy pepper chips for a fiery kick
Additional Parmesan cheese
Toasted pine nuts
Instructions
Step 1: Make the Pesto
In a nourishment processor or blender, combine basil clears out, pine nuts, garlic, and Parmesan cheese.
Beat until the fixings are finely chopped.
Gradually sprinkle in the olive oil whereas mixing until you get a smooth and rich consistency.
Season with salt, dark pepper, and lemon juice (on the off chance that utilizing). Alter flavoring as needed.
Step 2: Get ready the Zucchini Noodles
Utilizing a spiralizer, julienne peeler, or mandoline, cut the zucchinis into noodle-like strands.
Warm 1 tablespoon of olive oil in a huge dish over medium heat.
Include the zucchini noodles and sauté for 1-2 minutes, fair until somewhat delicate. Maintain a strategic distance from overcooking, as they can gotten to be as well delicate and watery.
Season with a squeeze of salt and dark pepper.
Step 3: Collect the Dish
Evacuate the zucchini noodles from the warm and hurl them with the crisply made pesto until well coated.
If wanted, include cherry tomatoes, additional Parmesan, or ruddy pepper chips for included flavor and texture.
Step 4: Serve and Enjoy
Serve instantly whereas warm, embellished with extra Parmesan cheese and toasted pine nuts.
Appreciate as a light dinner or match it with flame broiled chicken, shrimp, or tofu for included protein.
Additional Tips
Select Firm Zucchinis: When selecting zucchinis, go for firm and new ones. Gentler zucchinis may gotten to be as well watery when cooked.
Don’t Overcook the Zoodles: Cooking for as well long can make them soft. A fast sauté for 1-2 minutes is sufficient to keep them delicate however firm.
For Additional Crunch: You can eat zucchini noodles crude if you incline toward a crunchy surface. Fair hurl them specifically with pesto.
Make-Ahead Tip: Get ready the pesto in progress and store it in an hermetically sealed holder in the cooler for up to a week. It moreover solidifies well for longer storage.
Nut-Free Alternative: Substitute pine nuts with sunflower seeds or basically skip them for a nut-free pesto.
Dairy-Free & Vegetarian Choice: Supplant Parmesan cheese with dietary yeast or a dairy-free cheese alternative.
Serving Recommendation: This dish sets well with flame broiled salmon, broiled chicken, or a basic side serving of mixed greens for a total feast.
Zucchini noodles with pesto is a fantastic dish that’s healthy, flavorful, and incredibly easy to make. Whether you’re following a low-carb diet or just looking for a fresh and light meal, this recipe is a great addition to your weekly menu. Give it a try and enjoy a delicious plate of nutritious, homemade goodness!
