Zucchini Noodles with Pesto
A healthy and delicious alternative to traditional pasta, made with fresh zucchini and vibrant pesto sauce.
Equipment
- Spiralizer
- Food processor
- large skillet
- colander
- measuring cups
- Measuring spoons
Ingredients
- 4 medium Zucchinis Spiralized to create noodles.
- 1 cup Fresh basil leaves Essential for making the pesto.
- 1/4 cup Pine nuts Adds creaminess and nutty flavor to the pesto.
- 1/4 cup Grated Parmesan cheese For a savory depth in the pesto.
- 1/4 cup Olive oil Helps blend the pesto smoothly.
- 2 cloves Garlic, minced Brings flavor to the pesto.
- to taste Salt For seasoning.
- to taste Pepper For seasoning.
- 1/2 cup Cherry tomatoes, halved For garnish.
- a few Fresh basil leaves, for garnish To enhance presentation.
Instructions
- Spiralize the zucchinis using a spiralizer or vegetable peeler. Place them in a colander, sprinkle with salt, and let sit for 15 minutes to draw out excess moisture. Rinse and pat dry.
- In a food processor, combine fresh basil leaves, pine nuts, grated Parmesan cheese, minced garlic, salt, and pepper. Pulse until finely chopped. While processing, slowly drizzle in olive oil until smooth.
- In a large skillet, heat a drizzle of olive oil over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until just tender but still al dente.
- Remove the skillet from heat and toss the zucchini noodles with the pesto sauce until well coated.
- Plate the zucchini noodles warm and garnish with halved cherry tomatoes and fresh basil leaves. Serve immediately.
Notes
Zucchini Noodles with Pesto is a light, flavorful dish perfect for a quick dinner. Customize with protein or additional vegetables as desired.