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Pesto Zucchini Noodles are a delicious and healthy alternative to traditional pasta, perfect for anyone looking to enjoy a low-carb meal without sacrificing flavor. This vibrant dish combines fresh zucchini, homemade pesto, and a sprinkle of Parmesan cheese to create a delightful experience that is both satisfying and nutritious. Whether you’re following a gluten-free diet or simply want to incorporate more vegetables into your meals, this recipe is sure to become a favorite in your kitchen.
Ingredients
- 4 medium zucchini
- 1 cup fresh basil leaves
- 1/4 cup pine nuts (or walnuts)
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic
- 1/2 cup extra virgin olive oil
- Salt and pepper to taste
- Cherry tomatoes (for garnish, optional)
Instructions
Step 1: Prepare the Zucchini Noodles
Using a spiralizer, slice the zucchini into noodle-like shapes. If you don’t have a spiralizer, you can use a vegetable peeler to create thin strips. Place the zucchini noodles in a colander, sprinkle with salt, and let them sit for about 10 minutes to draw out excess moisture.
Step 2: Make the Pesto
In a food processor, combine the basil leaves, pine nuts, Parmesan cheese, and garlic. Pulse until finely chopped. While the food processor is running, slowly drizzle in the olive oil until the mixture is smooth and creamy. Season with salt and pepper to taste.
Step 3: Cook the Zucchini Noodles
In a large skillet over medium heat, add the zucchini noodles. Sauté for about 2-3 minutes, just until they are tender but still have a bit of crunch. Be careful not to overcook them, as they can become mushy.
Step 4: Combine and Serve
Remove the skillet from the heat and add the pesto to the zucchini noodles. Toss until the noodles are evenly coated. Serve immediately, garnished with cherry tomatoes and additional Parmesan cheese if desired.
FAQs
Can I make the pesto ahead of time?
Yes, you can make the pesto in advance and store it in the refrigerator for up to a week. Just make sure to cover it tightly to prevent oxidation.
Can I use other nuts for the pesto?
Absolutely! If you have a nut allergy or simply want a different flavor, you can substitute pine nuts with walnuts, almonds, or even sunflower seeds.
How do I store leftovers?
Store any leftover Pesto Zucchini Noodles in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat.
Is this recipe vegan-friendly?
To make this recipe vegan, simply omit the Parmesan cheese or substitute it with a vegan cheese alternative.
What can I serve with Pesto Zucchini Noodles?
Pesto Zucchini Noodles pair well with grilled chicken, shrimp, or can be served as a side dish with any protein of your choice.
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