Zucchini Noodles Pesto
A light and refreshing dish made with spiralized zucchini noodles and homemade pesto, perfect for a healthy meal.
Equipment
- Spiralizer
- Food processor
- large skillet
- colander
- measuring cups
- Measuring spoons
Ingredients
- 2 medium Zucchinis The base of the dish, providing a fresh and crunchy texture.
- 1 cup Fresh basil leaves Adds aromatic flavor to the pesto.
- 1/4 cup Pine nuts or walnuts Provides creaminess and a nutty flavor.
- 1/4 cup Grated Parmesan cheese Enhances the flavor of the pesto.
- 2 cloves Garlic, minced Adds a zesty kick to the dish.
- 1/4 cup Olive oil Helps blend the pesto smoothly.
- to taste Salt and pepper Enhances the overall flavor.
- 1/2 cup Cherry tomatoes, halved For garnish, adds color and sweetness.
- a few Fresh basil leaves, for garnish Adds freshness to the presentation.
Instructions
- Wash the zucchinis thoroughly, trim the ends, and spiralize them into noodle-like strands. Place in a colander to drain excess moisture.
- In a food processor, combine fresh basil leaves, pine nuts or walnuts, grated Parmesan cheese, and minced garlic. Pulse until finely chopped.
- While the processor is running, slowly drizzle in the olive oil until the mixture is smooth and creamy. Season with salt and pepper to taste.
- Heat a large skillet over medium heat and add a splash of olive oil. Add the zucchini noodles and sauté for 2-3 minutes until tender but still slightly crunchy.
- Remove the skillet from heat and add the prepared pesto. Toss until the noodles are well coated.
- Transfer the zucchini noodles with pesto to a serving plate. Garnish with halved cherry tomatoes and fresh basil leaves.
- Serve warm and enjoy your healthy Zucchini Noodles Pesto!
Notes
Zucchini noodles are a low-calorie alternative to traditional pasta, making this dish a healthy choice.