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- 4 medium zucchini - 1 cup fresh basil leaves - 1/4 cup walnuts (or pine nuts) - 1/4 cup grated Parmesan cheese (or nutritional yeast for vegan) - 2 cloves garlic, minced - 1/3 cup extra virgin olive oil - Salt and pepper to taste - Cherry tomatoes, halved - Red pepper flakes for added heat Zucchini noodles make a great base for this dish. You’ll need four medium zucchini. They spiralize well and hold their shape. Next, let’s talk about the pesto sauce. For a fresh and vibrant flavor, use one cup of basil leaves. You can choose walnuts or pine nuts, both work great. You’ll need a quarter cup. If you want a vegan option, use nutritional yeast instead of Parmesan cheese. That’s also a quarter cup. Two cloves of minced garlic add zest. Extra virgin olive oil brings it all together, about a third of a cup. Finally, season with salt and pepper to taste. For garnishes, halved cherry tomatoes look and taste great. If you like a kick, add red pepper flakes. This full recipe makes a simple and fresh meal that shines with flavor! To start, grab your zucchini. Use a spiralizer to create long, thin noodles. If you don’t have one, a vegetable peeler works too. Simply peel the zucchini into strips. Once you have your noodles, place them in a colander. Let them drain for about 10 minutes. This step helps remove excess water, so your dish stays crunchy. Next, let’s make the pesto. In a food processor, combine fresh basil leaves, walnuts, Parmesan cheese, and minced garlic. Pulse the mix until it’s finely chopped. Then, while the processor runs, slowly drizzle in the olive oil. Keep blending until you reach a smooth paste. Scrape down the sides if needed. Finally, season with salt and pepper to taste. You can adjust the texture with more olive oil or a bit of water. Now, heat a non-stick skillet over medium heat. Add your drained zucchini noodles to the pan. Sauté them for about 2-3 minutes. You want them tender but still firm, which is called al dente. Make sure not to cook them too long, or they will become mushy. Once the noodles are ready, remove the skillet from heat. Stir in the pesto sauce until the noodles are well coated. Taste your dish and adjust the seasoning if needed. For a fun touch, serve it with halved cherry tomatoes on top. If you like a bit of spice, add red pepper flakes for extra heat. Enjoy your fresh and vibrant zucchini noodles with pesto! For the full recipe, you can refer to the section above. To avoid sogginess, drain zucchini noodles well. After spiralizing, place them in a colander. Let them sit for about 10 minutes. This helps remove extra water. You want them tender, but not mushy. Sauté for 2-3 minutes over medium heat. This keeps them firm and tasty. To make your pesto richer, try adding nuts or cheese. Pine nuts and Parmesan cheese work great. You can also try adding lemon juice for zest. Adjust the texture by adding more olive oil. If it's too thick, add a splash of water. This makes the pesto smooth and easy to mix. Zucchini noodles pair well with grilled chicken or shrimp. For a vegetarian meal, add roasted veggies like bell peppers or mushrooms. Arrange the noodles in a bowl and top with cherry tomatoes. You can also sprinkle nuts on top for crunch. This gives a nice look and taste. For a fun twist, serve in a hollowed-out zucchini. You can find the full recipe [here](#). {{image_2}} If you want a vegan option, you can easily swap out the cheese. Instead of Parmesan, try using nutritional yeast. It adds a cheesy flavor without any dairy. You can also use blended cashews for a creamy texture. Both options work well in the pesto and keep it fresh and tasty. Do you need a nut-free recipe? No problem! You can use seeds instead of nuts. Sunflower seeds or pumpkin seeds make great substitutes. Just blend them in the food processor as you would with nuts. They add a nice crunch and flavor without any nuts, making it safe for those with allergies. Want to make your dish even better? Add more veggies or proteins! You can toss in sliced bell peppers, spinach, or cherry tomatoes. For protein, think of grilled chicken, shrimp, or chickpeas. These add-ins boost flavor and nutrition. Get creative and mix what you love. Remember, this dish is all about fresh and simple ingredients, so feel free to experiment! Store your zucchini noodles and pesto in separate, airtight containers. This keeps each fresh. Place the noodles in the fridge for up to two days. The pesto can last up to a week. To keep your pesto green, press plastic wrap on the surface before sealing. You can freeze zucchini noodles, but they can lose some crunch. To freeze, place them in a single layer on a baking sheet. After a few hours, transfer them to a freezer bag. For pesto, pour it into ice cube trays. Once frozen, pop them out and store in a bag. Both will last about three months in the freezer. To reheat zucchini noodles, use a non-stick skillet. Heat them on low for about two minutes. This helps keep them from getting mushy. For pesto, add it to the skillet with a bit of olive oil. Stir until warm, but don’t cook it too long. This keeps the flavors fresh and bright. For a complete recipe, check out the Full Recipe. Yes, you can make zucchini noodles ahead of time. Here are some tips for meal prep: - Spiralize or peel the zucchini a few hours before serving. - Place the noodles in a colander and sprinkle with salt. - Let them sit for 10 minutes to draw out moisture. - Store them in an airtight container in the fridge. These steps help keep your noodles fresh and ready for a quick meal. Zucchini noodles can become soggy if not prepared correctly. Here are common mistakes to avoid: - Don’t skip salting the noodles; it removes extra water. - Avoid cooking them for too long; 2-3 minutes is ideal. - Use a non-stick skillet to prevent sticking and overcooking. Following these tips keeps your noodles firm and tasty. Zucchini noodles are very versatile! Here are some alternative sauce ideas: - Marinara sauce for a classic flavor. - Alfredo sauce for a creamy twist. - A simple olive oil and garlic mix for a light option. - Spicy arrabbiata if you like heat. Feel free to experiment with different flavors! Leftovers can last in the fridge for about 3 days. Here are some storage tips: - Place them in an airtight container. - Keep the pesto and zucchini noodles separate if possible. - Reheat gently on the stove or in the microwave. This way, you maintain the best taste and texture for your meal. For the full recipe, check out the details above! This blog post covered how to make delicious zucchini noodles with pesto sauce. We started with the basic ingredients, from zucchini to fresh basil. Then, I guided you through step-by-step instructions, ensuring your noodles shine. We discussed tips to enhance flavor and ways to store your meal. In closing, experimenting with variations can make this dish even better. Enjoy healthy meals that are simple and fun to make!

Zucchini Noodles with Pesto

Discover the delight of Zucchini Noodles with Pesto, a simple and fresh meal perfect for any day! This healthy dish comes together quickly and bursts with flavor from vibrant basil and crunchy walnuts. Learn how to spiralize zucchini and whip up a homemade pesto that will leave everyone wanting more. Click to explore the full recipe and take your dinner to the next level with this easy and delicious dish!
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Ingredients
  

4 medium zucchini

1 cup fresh basil leaves

1/4 cup walnuts (or pine nuts)

1/4 cup grated Parmesan cheese (or nutritional yeast for vegan)

2 cloves garlic, minced

1/3 cup extra virgin olive oil

Salt and pepper to taste

Cherry tomatoes, halved (for garnish)

Optional: Red pepper flakes for added heat

Instructions
 

Prepare the Zucchini Noodles: Using a spiralizer, create zucchini noodles from the zucchini. If you don't have a spiralizer, you can use a vegetable peeler to make thin strips. Set aside in a colander to drain for about 10 minutes. This helps remove excess moisture.

    Make the Pesto: In a food processor, combine fresh basil leaves, walnuts, Parmesan cheese, and minced garlic. Pulse until finely chopped.

      Add Olive Oil: While the food processor is running, slowly drizzle in the olive oil until the mixture becomes a smooth paste. Scrape down the sides as needed. Season with salt and pepper to taste. Adjust the consistency with a bit more olive oil or water if necessary.

        Sauté the Zucchini Noodles: Heat a non-stick skillet over medium heat. Add the drained zucchini noodles and sauté for about 2-3 minutes until tender but still firm (al dente).

          Combine and Serve: Remove the skillet from heat and stir in the pesto sauce until the noodles are well coated. Taste and adjust seasoning if necessary.

            Garnish: Serve immediately, topped with halved cherry tomatoes and a sprinkle of red pepper flakes for a bit of heat if desired.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4