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- 4 medium zucchinis - 1 cup fresh basil leaves - 1/4 cup pine nuts (toasted) - 1/4 cup grated Parmesan cheese (or nutritional yeast for a vegan option) - 2 garlic cloves - 1/3 cup extra virgin olive oil - Salt and pepper to taste - 1 cup cherry tomatoes, halved - 1/4 teaspoon red pepper flakes (optional) - Juice of 1/2 lemon Zucchini noodles with pesto is a fun and fresh dish. It’s simple to make and packed with flavor. First, I start with the zucchinis. I choose medium ones for the best texture. When you spiralize them, you get long, fun noodles. If you don’t have a spiralizer, a vegetable peeler works well too. Next, I gather the fresh basil leaves. They give the pesto its bright taste. I also use toasted pine nuts. They add a nice crunch and nutty flavor. Parmesan cheese gives the pesto richness. For a vegan option, I use nutritional yeast. It still tastes great! Garlic is a must. It gives the dish depth. I squeeze in fresh lemon juice for zing. Extra virgin olive oil helps blend everything into a creamy sauce. I season with salt and pepper for balance. Red pepper flakes add a nice kick, but you can skip them if you prefer. Lastly, I add halved cherry tomatoes. They bring a burst of freshness to the dish. This combination of ingredients makes zucchini noodles with pesto a quick and tasty meal. For the full recipe, check out the complete instructions to make your own! To start, you need to make the noodles. Use a spiralizer to turn the zucchinis into long, thin noodles. If you don’t have a spiralizer, grab a vegetable peeler. With it, you can create long strips that mimic traditional pasta. Aim for a consistency that is not too thick. Thin noodles cook better and absorb the flavors well. You can also sprinkle a little salt on the noodles. This helps draw out moisture and keeps them from getting soggy later. Next, it’s time to whip up the pesto. Gather your ingredients: fresh basil, toasted pine nuts, Parmesan cheese, garlic, and lemon juice. Toss these into a food processor. Pulse until everything is finely chopped. You want a nice blend, but not too smooth. With the processor running, slowly drizzle in olive oil. This makes the pesto creamy. Taste it, and feel free to add salt, pepper, or even red pepper flakes for some heat. Now, let’s cook the zucchini noodles. Heat a teaspoon of olive oil in a large skillet over medium heat. Add the noodles and sauté for only 2-3 minutes. You want them bright green and slightly soft, but not mushy. Serving them right away is key. The noodles taste best fresh and warm. If you wait too long, they lose their crisp texture. Once they are ready, mix them with the pesto and gently add halved cherry tomatoes for a burst of color and flavor. For a creamy pesto, I use pine nuts. But you can swap these with walnuts or almonds. If you prefer a nut-free option, try sunflower seeds. For cheese, Parmesan adds rich flavor. You can use nutritional yeast for a vegan twist. To enhance the taste, add more garlic for a kick. A squeeze of lemon juice brightens the flavor. You can also try adding a pinch of salt for extra depth. When cooking zucchini noodles, aim for 2 to 3 minutes. This time keeps them bright and tender. Overcooking makes them mushy. To maintain their crunchiness, sauté them over medium heat. Stir gently to avoid breaking them. If you like, you can serve them raw. This adds more crunch and freshness to your dish. Garnish your dish for a pop of color. Fresh basil leaves or extra Parmesan work well. A sprinkle of red pepper flakes adds spice. For a complete meal, pair it with grilled chicken or shrimp. A side salad or crusty bread also makes a great match. Enjoy your meal with a nice glass of white wine! You can find the full recipe for Zucchini Noodles with Pesto above. {{image_2}} You can easily make zucchini noodles even better by adding proteins. Chicken or shrimp works great. Just cook them in the skillet before adding the noodles. This adds flavor and makes the dish more filling. You can also add other vegetables like bell peppers or spinach. They bring color and extra nutrients. If you want a vegan version, skip the Parmesan cheese. Use nutritional yeast instead. It gives a cheesy flavor without any dairy. You can also try different pesto recipes. For example, use spinach or arugula instead of basil. These greens make a tasty and unique pesto. Change up the flavor of your pesto by using different herbs. Try cilantro or parsley for a fresh twist. You could also make it spicy by adding red pepper flakes or jalapeños. These simple changes can take your dish to a whole new level. Enjoy experimenting with flavors! To keep your zucchini noodles fresh, store them in an airtight container. Place a paper towel inside to absorb any moisture. This helps maintain their texture. You should eat them within two days for the best taste. For the pesto, use a clean jar with a tight lid. Pour a thin layer of olive oil on top before sealing. This helps keep the pesto vibrant and fresh. Store it in the fridge and use it within a week. Can you freeze pesto? Yes! Pesto freezes well. Pour it into ice cube trays and freeze. Once solid, transfer the cubes into a zip-top bag. This way, you can use it in smaller portions later. For zucchini noodles, freezing is not the best option. They can become mushy when thawed. If you must freeze them, blanch for just one minute, then cool in ice water. Drain and pack them in a bag. Use within three months for the best quality. When it's time to reheat, sauté the frozen zucchini noodles briefly in a hot pan. This helps keep their texture. Avoid cooking them too long to prevent mushiness. To spiralize zucchini, a spiralizer is best. You can also use a vegetable peeler. Here are some tips: - Choose firm zucchinis: They spiralize better and hold their shape. - Cut off the ends: This helps the zucchini fit in the spiralizer. - Turn slowly: Rotate the zucchini gently to get nice, long noodles. - Avoid over-spiralizing: Stop when you reach the seeds, as they can make the noodles mushy. Yes, you can prepare zucchini noodles and pesto ahead of time. Here’s how: - Zucchini noodles: Spiralize them and store in a sealed container. Use them within 2-3 days. - Pesto: Make it and store in an airtight jar. Pour a thin layer of olive oil on top to keep it fresh. It lasts up to a week in the fridge. Zucchini noodles last about 3-5 days in the fridge. Here are some signs of spoilage: - Slimy texture: This means they have gone bad. - Off smell: A sour or unpleasant smell is a red flag. - Discoloration: If they turn brown or mushy, it’s time to toss them. For the full recipe, check the details above. Zucchini noodles with pesto are simple to make and full of flavor. We covered all the must-have ingredients and the steps to prepare them perfectly. You can customize your dish with various flavors and explore different storage tips. Now, you can enjoy a healthy meal that's quick and tasty. With just a few easy steps, you can impress anyone at your table. Try it out today and enjoy your delicious creation!

Zucchini Noodles with Pesto

Discover the deliciousness of zucchini noodles with pesto in this easy recipe! Perfect for a healthy meal, these spiralized zucchinis tossed with homemade basil pesto, cherry tomatoes, and a hint of lemon will delight your taste buds. In just 25 minutes, you can whip up a fresh and nutritious dish that's great for any occasion. Click through to explore the full recipe and bring this delightful dish to your kitchen today!
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Ingredients
  

4 medium zucchinis

1 cup fresh basil leaves

1/4 cup pine nuts (toasted)

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

2 garlic cloves

1/3 cup extra virgin olive oil

Salt and pepper to taste

1 cup cherry tomatoes, halved

1/4 teaspoon red pepper flakes (optional)

Juice of 1/2 lemon

Instructions
 

Prepare the Zucchini Noodles: Using a spiralizer, create zucchini noodles from the zucchinis. If you don’t have a spiralizer, you can use a vegetable peeler to create long strips.

    Make the Pesto: In a food processor, combine the basil leaves, pine nuts, Parmesan cheese, garlic, and lemon juice. Pulse until the mixture is finely chopped.

      Add Olive Oil: With the food processor running, slowly drizzle in the olive oil until the pesto is smooth and creamy. If needed, scrape down the sides to ensure everything is well blended. Season with salt, pepper, and red pepper flakes (if using) to taste. Set aside.

        Sauté the Zucchini Noodles: In a large skillet, heat a teaspoon of olive oil over medium heat. Add the zucchini noodles and sauté for about 2-3 minutes, just until they are bright green and slightly softened. Be careful not to overcook, as you want them to maintain some crunch.

          Combine: Remove the skillet from heat and toss the zucchini noodles with the prepared pesto until they are well coated. If the mixture seems dry, you can add a bit more olive oil.

            Add Tomatoes: Gently fold in the halved cherry tomatoes to add freshness and a pop of color.

              Serve: Plate the zucchini noodles immediately, garnished with extra Parmesan cheese and a few additional pine nuts if desired.

                Prep Time: 15 min | Total Time: 25 min | Servings: 4