Go Back
- 4 medium zucchinis, spiralized - 1 cup fresh basil leaves - 1/4 cup pine nuts - 1/2 cup grated Parmesan cheese - 2 garlic cloves, minced - 1/2 cup extra virgin olive oil - Salt and freshly ground black pepper - 1 cup cherry tomatoes, halved - Crushed red pepper flakes To make zucchini noodles with pesto, I focus on fresh and high-quality ingredients. The main star of this dish is zucchini. I use four medium zucchinis, spiralized into long, noodle-like shapes. This gives a fun and healthy twist to traditional pasta. Next, I add a cup of fresh basil leaves. Basil brings a bright, aromatic flavor that pairs perfectly with the zucchini. I also include a quarter cup of pine nuts. Lightly toasting them enhances their flavor and adds a nice crunch. In addition to these main ingredients, I mix in half a cup of grated Parmesan cheese. This cheese adds richness and depth to the dish. Two minced garlic cloves bring a bold kick, while half a cup of extra virgin olive oil adds smoothness and helps blend everything together. For those who want to customize their dish, I suggest using salt and freshly ground black pepper to taste. Adding one cup of halved cherry tomatoes gives a pop of color and sweetness. If you like some heat, sprinkle in crushed red pepper flakes for an extra zing. For the full recipe, check the detailed instructions above. - Step 1: Combine basil, pine nuts, Parmesan, and garlic in a food processor. This mix gives your pesto a rich taste. Blend them until they are finely chopped. - Step 2: Add olive oil gradually while blending. Start blending on low speed. Pour in the olive oil slowly. This helps make the pesto creamy. - Step 3: Season with lemon juice, salt, and pepper. Add lemon juice for brightness. Taste your pesto and adjust salt and pepper. Set it aside for later. - Step 1: Heat olive oil in a skillet. Warm a teaspoon of olive oil in your skillet over medium heat. - Step 2: Sauté zucchini noodles for 2-3 minutes. Add the spiralized zucchini to the skillet. Toss gently as they cook. - Step 3: Avoid overcooking for best texture. Cook until they are tender but still firm. Overcooking can make them mushy. - Step 1: Mix sautéed noodles with pesto. Once the noodles are done, turn off the heat. Add the pesto and toss until well mixed. - Step 2: Plate and garnish with tomatoes and optional spice. Divide the noodles onto plates. Top with halved cherry tomatoes and optional red pepper flakes. - Step 3: Serve immediately and enjoy. Present your dish right away for the best taste. Enjoy your fresh and flavorful zucchini noodles with pesto! - Use fresh basil for best flavor. The bright green leaves give a sweet taste. - Try other nuts like walnuts for a twist. They add a different crunch. - Don't overcook zucchini noodles to maintain crunch. Cook them for only 2-3 minutes. - Use a non-stick pan for easier cooking. This keeps the noodles from sticking. - Pair with grilled chicken or shrimp for added protein. This makes the meal heartier. - Serve with crusty bread for a complete meal. It adds great texture and flavor. {{image_4}} You can easily make this dish vegan. Just replace the Parmesan cheese with nutritional yeast. Nutritional yeast gives a cheesy flavor without using dairy. This change keeps the dish creamy and tasty while being plant-based. If you want to mix things up, try using a sun-dried tomato pesto. It adds a rich and tangy twist to your zucchini noodles. This option pairs well with the fresh taste of zucchini and brings a pop of color to your plate. For extra nutrition, consider adding bell peppers or spinach. Both veggies cook quickly and blend well with the zucchini. Bell peppers give a sweet crunch, while spinach adds a mild flavor and boosts your dish’s vitamins. To keep your Zucchini Noodles with Pesto fresh, store them in airtight containers. Place the noodles and pesto separately to maintain their best texture. Store them in the refrigerator for up to three days. This method helps keep the flavors bright and the noodles crisp. When it's time to eat your leftovers, sauté them quickly. Heat a pan over medium heat, add a bit of olive oil, and toss in the noodles. Cook for just two minutes, stirring often. This method warms the dish without making the noodles mushy. You want them to stay tender-crisp. You can freeze the pesto but not the zucchini noodles. Pesto freezes well in ice cube trays for easy use later. Once frozen, transfer the cubes to a zip-top bag. When you're ready to use it, just thaw the pesto in the fridge overnight. Enjoy your fresh zucchini noodles the same day you make them for the best taste! To make zucchini noodles, you need a spiralizer. Here’s how to spiralize zucchini: 1. Choose Fresh Zucchini: Pick firm, medium-sized zucchinis. 2. Wash and Trim: Wash them well, then cut off the ends. 3. Spiralize: Secure each zucchini in the spiralizer and twist. This creates long, noodle-like strands. These noodles cook quickly and can be used in many dishes. Yes, you can make pesto ahead of time. Here are tips for preparing and storing it: - Make Ahead: Prepare the pesto and store it in an airtight container. - Cover with Oil: Drizzle a thin layer of olive oil on top before sealing. This helps keep it fresh. - Storage: Keep it in the fridge for up to a week. For longer storage, freeze it in ice cube trays. You can pair zucchini noodles with many tasty proteins and sides: - Proteins: Grilled chicken, shrimp, or tofu work well. - Side Dishes: Serve with a light salad or roasted veggies for a complete meal. Feel free to mix and match to find your perfect combo! For the full recipe, check out the link above. Zucchini noodles with pesto make a fresh and tasty meal. We covered the main ingredients, like zucchini, basil, and pine nuts. I shared steps for making pesto, cooking the noodles, and combining them. Tips for perfecting your dish, storage, and variations help you customize your meal. With these insights, you can create a delicious dish that’s healthy and enjoyable. Experiment with ingredients to find your favorite flavor. Enjoy your cooking adventure!

Zucchini Noodles with Pesto

Discover a delightful twist on pasta with these Zucchini Noodles with Basil Pesto! This quick and easy recipe brings together fresh zucchini, flavorful basil pesto, and juicy cherry tomatoes for a tasty, healthy meal. Perfect for any night of the week, it's ready in just 20 minutes! Click through to explore this delicious recipe and elevate your dinner with a burst of flavor and nutrition. Your taste buds will thank you!
Print Recipe Pin Recipe

Ingredients
  

4 medium zucchinis, spiralized into noodles

1 cup fresh basil leaves

1/4 cup pine nuts (lightly toasted for added flavor)

1/2 cup grated Parmesan cheese (substitutable with nutritional yeast for a vegan option)

2 garlic cloves, minced

1/2 cup extra virgin olive oil

Salt and freshly ground black pepper to taste

1 cup cherry tomatoes, halved (for garnish)

1 tablespoon fresh lemon juice

Crushed red pepper flakes (optional, for heat)

Instructions
 

Prepare the Pesto: Begin by placing the fresh basil leaves, toasted pine nuts, grated Parmesan cheese, and minced garlic cloves into a food processor. Pulse the mixture until it is finely chopped, ensuring a uniform consistency.

    Add the Olive Oil: With the food processor running on a low setting, gradually drizzle in the extra virgin olive oil. Continue blending until the pesto achieves a smooth, creamy texture. If needed, pause to scrape down the sides of the bowl to incorporate all ingredients.

      Season to Taste: Pour in the fresh lemon juice and season your pesto generously with salt and black pepper. Blend briefly to combine the seasoning, taste, and adjust if necessary. Set the pesto aside for later.

        Sauté the Zucchini Noodles: In a large skillet, heat a teaspoon of olive oil over medium heat. Once the oil is hot, add the spiralized zucchini noodles. Sauté the noodles gently for about 2-3 minutes, tossing occasionally. Cook until they are tender yet still firm to maintain a pleasant crunch — be cautious to avoid overcooking which can lead to a mushy texture.

          Combine Noodles and Pesto: Once the zucchini noodles are sautéed, remove the skillet from heat and immediately add the prepared pesto sauce. Gently toss the noodles until they are thoroughly coated with the vibrant pesto, ensuring even distribution.

            Plate and Garnish: To serve, divide the zucchini noodles among four plates. Top each serving with the halved cherry tomatoes, and if desired, sprinkle crushed red pepper flakes over the top for an extra spicy kick.

              Serve Immediately: Present the dish while it’s fresh and vibrant for the best experience, and enjoy your delightful Zucchini Noodles with Basil Pesto!

                Prep Time: 15 minutes | Total Time: 20 minutes | Servings: 4