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To make Cilantro Pesto Zucchini Noodles, you need simple, fresh ingredients. Here’s a complete list of what you will need: - 4 medium zucchinis, spiralized - 1 cup fresh cilantro leaves - 1/4 cup nuts (pine nuts or walnuts) - 1/4 cup grated Parmesan cheese (or nutritional yeast for vegan) - 1 garlic clove, minced - 1/3 cup extra virgin olive oil - Juice of 1 lime - Salt and pepper to taste - Optional garnishes: - Cherry tomatoes, halved - Crushed red pepper flakes (for spice) These ingredients work together to create a dish that is vibrant and full of flavor. The zucchini adds a nice crunch, while the cilantro pesto brings a fresh, herby taste. The nuts give it a creamy texture, and the lime juice adds a zesty kick. You can easily swap out the cheese for nutritional yeast if you prefer a vegan option. This dish is not only tasty but also healthy, making it perfect for any meal. {{ingredient_image_1}} First, we need to spiralize the zucchini. Grab 4 medium zucchinis. Using a spiralizer, turn them into long, curly noodles, also known as zoodles. This fun step makes your dish look great and keeps it light. Next, place the zoodles in a colander. Sprinkle a pinch of salt over them. Let them sit for about 15 minutes. This helps draw out excess moisture. Doing this step makes your zoodles firmer. You want to avoid a watery dish! Now let's make the cilantro pesto. For this, we will use a food processor. In the processor, add 1 cup of fresh cilantro leaves. Then, toss in 1/4 cup of nuts. You can use pine nuts or walnuts, depending on your taste. Next, add 1/4 cup of grated Parmesan cheese. If you want a vegan option, substitute it with nutritional yeast. Add 1 minced garlic clove, the juice of 1 lime, and a pinch of salt and pepper. Pulse the mixture until it is finely chopped. To make it creamy, keep the processor running. Slowly drizzle in 1/3 cup of extra virgin olive oil. This step creates a smooth pesto. Taste it and adjust the seasoning to your liking. Now we combine the zoodles and pesto. Heat a large pan over medium heat. Once hot, add the zoodles. Cook them for 2-3 minutes, stirring often. You want them just softened, not mushy. Remove the pan from the heat. Add the cilantro pesto to the warm zoodles. Toss them together until well coated. If your pesto is too thick, you can add a bit of water or extra olive oil. This helps reach your desired consistency. Your Cilantro Pesto Zucchini Noodles are ready to serve! Enjoy with halved cherry tomatoes on top. For an added kick, sprinkle with crushed red pepper flakes. For making zucchini noodles, a spiralizer is key. You can choose from two types: handheld and countertop. Handheld spiralizers are compact and easy to store. They work well if you only make zoodles now and then. Countertop spiralizers are larger and can handle more zucchini at once. They often have different blade options for various noodle shapes. When picking a spiralizer, look for these features: - Durability: Choose one made from strong materials. - Ease of use: Select one that feels comfortable in your hands. - Versatility: Check if it has different blades for various cuts. - Cleaning: Look for models that are easy to clean. To make your cilantro pesto even better, try adding extra herbs or spices. Fresh basil pairs great with cilantro. For a kick, consider adding a pinch of cayenne pepper or lemon zest. If you want to switch up the cheese, you can use nutritional yeast for a vegan option. It adds a cheesy flavor without dairy. Other good choices include feta or goat cheese for a tangy twist. For sides, serve your cilantro pesto zucchini noodles with a light salad or grilled veggies. They complement the fresh flavors well. You can also try a side of roasted chickpeas for added protein. When plating, get creative! Use a large bowl or plate. Twirl the zoodles to create a nest shape. Top it with cherry tomatoes and a sprinkle of crushed red pepper flakes for color and taste. Pro Tips Use Fresh Ingredients: Always opt for fresh cilantro and ripe cherry tomatoes to enhance the flavor of your dish. Customize the Nuts: Experiment with different nuts like cashews or almonds for a unique twist on the pesto. Adjust Consistency: If your pesto is too thick, don't hesitate to add a little pasta water or more olive oil to achieve the ideal smoothness. Perfect Zoodles: Be careful not to overcook the zoodles; they should be tender yet still have a slight crunch for the best texture. {{image_2}} If you want a vegan twist, you can swap the cheese. Use nutritional yeast instead of Parmesan. It adds a cheesy flavor without animal products. For nuts, try sunflower seeds or cashews. They blend well in pesto and offer healthy fats. Want to make this dish heartier? Add protein like chicken, shrimp, or tofu. For chicken, grill or sauté it until it's cooked through. Shrimp cooks fast; just sauté for a few minutes until pink. Tofu is great too! Press it to remove water, then cube and fry until golden. Mix your choice of protein with the zoodles and pesto for a filling meal. You can change it up with seasonal veggies. In summer, add bell peppers or corn. In fall, try roasted butternut squash or kale. Fresh herbs can boost flavor too! Use basil or parsley when cilantro is not in season. This keeps your dish fresh and exciting all year round. To keep your dish fresh, store leftover zoodles and pesto separately. The zoodles can get soggy if mixed with the pesto. Use airtight containers for best results. Glass containers or BPA-free plastic ones work well. Make sure they seal tightly to keep air out. In the fridge, your zoodles can last about 2-3 days. The cilantro pesto will stay fresh for about a week. If you want to save them longer, freezing is an option. You can freeze both zoodles and pesto. For zoodles, place them in freezer bags and remove as much air as possible. For pesto, try ice cube trays. This way, you can thaw only what you need later. You can prepare zucchini noodles ahead of time. Start by spiralizing the zucchinis. After cutting them into zoodles, sprinkle a little salt on them. Let them rest in a colander for about 15 minutes. This step helps to drain extra moisture. After that, you can store the zoodles in an airtight container in the fridge for up to three days. Just be sure to pat them dry before cooking. Yes, you can use other vegetables instead of zucchini. Some great options are carrots, sweet potatoes, or butternut squash. Each vegetable has a different cooking time. For example, carrots will take about 5-7 minutes to soften. Sweet potatoes might need 8-10 minutes, while butternut squash can take about 6-8 minutes. Adjust your cooking time based on the veggie you choose. Cilantro pesto is freezer-friendly! To freeze it, place the pesto in ice cube trays. This way, you can easily use small amounts later. Once frozen, transfer the cubes to a freezer bag. When you want to use it, thaw it in the fridge overnight or place it in warm water for a quick thaw. This method keeps the flavor fresh and vibrant. To make your zoodles less watery, start by salting them. As mentioned, allow them to rest in a colander for 15 minutes. Pat them dry with a clean towel to remove more moisture. You can also try cooking them on medium heat for a shorter time, about 2-3 minutes. This quick cooking helps keep them firm. Lastly, serve them right away after mixing with the pesto for the best texture. You now know how to make a tasty dish with zucchini noodles and cilantro pesto. We covered the essential ingredients, step-by-step instructions, and helpful tips. Don't forget to try the variations and storage options to keep your meals fresh. With these skills, you can impress friends and family with healthy and vibrant meals. Experiment and have fun in the kitchen! Enjoy your cooking adventure with zoodles and pesto.

Cilantro Pesto Zucchini Noodles

A fresh and healthy dish featuring zucchini noodles tossed in a vibrant cilantro pesto.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 200 kcal

Ingredients
  

  • 4 medium zucchinis, spiralized
  • 1 cup fresh cilantro leaves
  • 0.25 cup nuts (pine nuts or walnuts)
  • 0.25 cup grated Parmesan cheese (or nutritional yeast for vegan)
  • 1 clove garlic, minced
  • 0.33 cup extra virgin olive oil
  • 1 lime Juice of
  • to taste Salt and pepper
  • as needed Cherry tomatoes, halved (for garnish)
  • optional Crushed red pepper flakes (for spice)

Instructions
 

  • Prepare the Zoodles: Using a spiralizer, turn the zucchinis into noodles (zoodles). Place them in a colander and sprinkle a pinch of salt over them. Let them sit for about 15 minutes to release excess moisture.
  • Make the Cilantro Pesto: In a food processor, combine the cilantro, nuts, grated Parmesan (or nutritional yeast), garlic, lime juice, salt, and pepper. Pulse until finely chopped.
  • Emulsify: With the processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy. Adjust seasoning if needed.
  • Combine: In a large pan over medium heat, add the zoodles. Cook for 2-3 minutes until just softened, stirring frequently. Remove the pan from heat.
  • Add Pesto: Toss the warm zoodles with the cilantro pesto until well coated. If the pesto is too thick, add a little water or additional olive oil to reach your desired consistency.
  • Serve: Plate the zoodle pesto mixture, garnishing with halved cherry tomatoes and a sprinkle of crushed red pepper flakes for an extra kick.

Notes

For a vegan option, substitute Parmesan cheese with nutritional yeast.
Keyword gluten-free, healthy, pesto, vegan, zucchini noodles