Zucchini Noodles with Pesto (Print)
Spiralized zucchini tossed with aromatic basil pesto makes a light, healthy Italian-inspired dish.
# Ingredients:
→ Zucchini Noodles
01 - 2 medium zucchinis, spiralized
02 - 1 tablespoon olive oil
03 - 1/4 teaspoon salt
04 - 1/8 teaspoon freshly ground black pepper
→ Basil Pesto
05 - 2 cups fresh basil leaves, packed
06 - 1/4 cup pine nuts or walnuts
07 - 1/3 cup grated Parmesan cheese
08 - 2 cloves garlic
09 - 1/3 cup extra virgin olive oil
10 - 1 tablespoon lemon juice
11 - 1/4 teaspoon salt
12 - 1/8 teaspoon black pepper
→ Garnish
13 - 2 tablespoons toasted pine nuts
14 - Extra grated Parmesan cheese
15 - Fresh basil leaves
# Directions:
01 - Spiralize the zucchinis using a spiralizer or julienne peeler. Pat dry thoroughly with paper towels to eliminate excess moisture.
02 - Combine basil leaves, pine nuts, Parmesan, and garlic in a food processor. Pulse until coarsely chopped.
03 - With the processor running, gradually add olive oil and lemon juice until a smooth paste develops. Season with salt and black pepper.
04 - Heat olive oil in a large skillet over medium heat. Add spiralized zucchini, salt, and pepper. Sauté for 2 to 3 minutes until just tender but retaining crispness.
05 - Remove skillet from heat. Add prepared pesto and toss with zucchini noodles until evenly coated.
06 - Portion noodles onto plates. Garnish with toasted pine nuts, additional grated Parmesan, and fresh basil leaves as desired. Serve immediately.
# Expert Tips:
01 -
- Quick and easy to prepare
- Low carb and gluten-free
02 -
- Pine nuts can be swapped for walnuts or almonds
- For nut or dairy allergies, substitute as suggested and double-check all ingredients
03 -
- Pat zucchini noodles dry to prevent sogginess
- Use extra lemon juice for a tangy pesto