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Zucchini Noodles with Pesto

Zucchini Noodles with Pesto
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A quick and healthy recipe for Zucchini Noodles with Pesto featuring fresh zucchini spirals tossed in a vibrant, herb-packed homemade pesto sauce. This light, gluten-free, and low-carb dish is perfect for weeknight dinners and easily customizable with various proteins and veggies.

Ingredients

Scale

Zucchini Noodles

  • 2 medium-sized fresh zucchinis

Pesto Sauce

  • 1 cup fresh basil leaves
  • 1/4 cup toasted pine nuts
  • 2 garlic cloves
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare the zucchini noodles: Wash and trim the ends of your zucchinis. Using a spiralizer, julienne peeler, or mandoline, create long, thin noodles. Pat them dry on a paper towel to remove excess moisture and prevent sogginess during tossing.
  2. Make the pesto sauce: In a food processor or blender, combine fresh basil leaves, toasted pine nuts, garlic cloves, Parmesan cheese, lemon juice, salt, and pepper. Pulse while slowly drizzling in extra virgin olive oil until you achieve a smooth, creamy consistency. Taste and adjust seasoning as needed.
  3. Toss zucchini noodles with pesto: Place the zucchini noodles in a large mixing bowl. Add a generous amount of the freshly made pesto and gently toss until all strands are evenly coated. Avoid over-tossing to keep the noodles crisp and fresh.
  4. Serve and enjoy: Transfer the coated zucchini noodles to serving plates. Garnish with extra pine nuts, grated Parmesan, or a few fresh basil leaves for that restaurant-quality touch. Enjoy immediately for the best flavor and texture.

Notes

  • Dry your noodles well: Excess moisture can dilute the pesto, so pat zucchini noodles dry before tossing.
  • Use fresh ingredients: Fresh basil and good-quality olive oil make a big difference in flavor.
  • Toast your nuts: A quick toast in a dry skillet brings out their natural oils and intensifies flavor.
  • Serve immediately: Zucchini noodles can become watery if left to sit too long with the sauce.
  • Control garlic intensity: Start with one garlic clove and add more gradually to balance the spice.

Nutrition

Keywords: zucchini noodles, pesto, low-carb, gluten-free, healthy dinner, vegetable noodles, keto, dairy-free option

Find it online: https://marybaking.com/zucchini-noodles-with-pesto/