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- 4 medium zucchinis - 1 cup fresh basil leaves - 1/2 cup pine nuts - 1/4 cup Parmesan cheese, grated - 2 garlic cloves - 1/2 cup olive oil - Salt and pepper to taste - 1 cup cherry tomatoes, halved - 1/4 teaspoon red pepper flakes When making zucchini noodles with pesto, fresh and high-quality ingredients shine. The zucchini acts as a light, crunchy base. I enjoy using medium zucchinis for the right texture. You’ll want a cup of fresh basil leaves. This adds a bright, herbaceous note. For the pesto, pine nuts give a nice nutty flavor. I use a half cup, but you can adjust based on your taste. Grated Parmesan cheese adds creaminess and depth. The two garlic cloves bring a punch of flavor. Olive oil helps emulsify everything into a smooth blend. Finally, season with salt and pepper to enhance the taste. If you want to boost your dish, consider the optional add-ins. Cherry tomatoes add sweetness and color. A sprinkle of red pepper flakes can bring a nice kick if you like heat. This recipe also encourages creativity. You can mix and match ingredients to suit your taste. For the full recipe, check out the Zesty Zucchini Noodles with Pesto Delight. To start, grab your food processor. You will need fresh basil, pine nuts, Parmesan cheese, and garlic. First, put the basil, pine nuts, Parmesan, and garlic in the processor. Pulse these ingredients until they are finely chopped. Next, keep the processor running and slowly drizzle in the olive oil. This helps to create a smooth sauce. Don’t forget to add salt and pepper to taste. Once mixed, set your pesto aside. Now let’s get to the zucchini! You can use a spiralizer or a vegetable peeler. A spiralizer makes thin, curly noodles. If you use a peeler, you will get flat ribbons. Both are great! To make perfect noodles, choose firm zucchinis and cut off the ends. Then, spiralize or peel them into your desired shape. Heat a large skillet over medium heat and add a little olive oil. Toss in your zucchini noodles and sauté them for 2-3 minutes. The goal is to soften them just a bit. Be careful not to overcook! Once ready, take the skillet off the heat. Add the pesto and halved cherry tomatoes to the noodles. Gently toss everything together until the noodles are well coated. If you like a little heat, sprinkle in red pepper flakes. For more details, check the Full Recipe. When making pesto, fresh is best. Fresh basil gives a bright flavor. Store-bought pesto can save time, but it often lacks the same zing. You can adjust flavors easily. If it’s too strong, add more olive oil. If it’s bland, add more cheese or garlic. The texture matters too. For a smooth pesto, blend longer. If you want it chunkier, pulse less. To avoid overcooked zucchini noodles, keep an eye on the time. Sauté them for just 2-3 minutes. They should be tender but still firm. A non-stick skillet works great. It helps prevent sticking and burning. Use medium heat for even cooking. If your pan is too hot, the noodles will turn mushy. Garnishes can add flavor and color. Try extra Parmesan on top. Fresh basil leaves also look nice and taste great. For protein, pair the dish with grilled chicken or shrimp. If you want a side, a simple salad complements it well. Feel free to explore more serving ideas in the Full Recipe. {{image_2}} For a vegan pesto, swap the Parmesan cheese with nutritional yeast. It gives a cheesy taste without dairy. You can also use cashews instead of pine nuts for a creamy texture. Add lemon juice for a bright flavor. This way, you can serve a tasty vegan dish that everyone will love. You can mix zucchini noodles with other veggies. Try adding carrots or bell peppers for color and crunch. Broccoli can also add a nice twist. Creating a veggie medley can enhance your dish. You can make the meal more filling while keeping it healthy. This adds more flavors and nutrients to your plate. For a low-calorie dish, use less olive oil or drop the cheese. You can even add spinach or kale to boost nutrition. These greens are packed with vitamins and minerals. Mixing in chickpeas or lentils can add protein and keep you full longer. This way, you can enjoy a dish that is both light and satisfying. To keep zucchini noodles fresh, store them in a sealed container. Place a paper towel inside to absorb excess moisture. This helps prevent sogginess. You can keep them in the fridge for up to three days. For pesto, use an airtight jar. Pour a thin layer of olive oil on top. This seals in the flavor and keeps it fresh. Store it in the fridge for up to one week. Reheat zucchini noodles gently in a skillet over low heat. This keeps them from getting mushy. Stir for about two minutes until warm. You can also microwave them for 30 seconds, but check often. For serving leftovers, toss them with a bit of fresh pesto. Add some cherry tomatoes for a fresh burst of flavor. You can also top with grated Parmesan cheese for extra taste. You can freeze zucchini noodles, but they may lose some texture. To freeze, place them in a freezer-safe bag. Remove as much air as possible. They can last up to three months. For pesto, freeze it in ice cube trays. Once frozen, transfer the cubes to a bag. This way, you can use just what you need later. Pesto can last up to six months in the freezer. For the complete recipe, check out the Full Recipe section. Yes, you can eat zucchini noodles raw. They have a crisp texture and a fresh taste. Raw zucchini noodles are low in calories and high in vitamins. They also keep their nutrients better than cooked ones. Eating them raw adds crunch to your salads. You can pair them with dips or dressings for a tasty snack. You can use a vegetable peeler to make zucchini noodles. Start by trimming the ends of the zucchini. Then, run the peeler along the length to create flat ribbons. Keep peeling until you reach the seeds. These flat noodles work great in salads or with sauces. They may not look like traditional noodles, but they taste just as good. Zucchini noodles with pesto pair well with many dishes. You can serve them with grilled chicken or shrimp for protein. Add cherry tomatoes for sweetness and color. A sprinkle of extra Parmesan cheese enhances the flavor. You may also enjoy them with a side of crusty bread. This dish is light yet satisfying, making it perfect for any meal. You can find the Full Recipe for a complete guide. Zucchini noodles with pesto are tasty and easy to make. We’ve covered key ingredients like fresh zucchinis and basil, along with the steps to create rich pesto. Remember to choose the right cooking method to avoid mushy noodles. You can even add fun twists like cherry tomatoes or go vegan with the pesto. Don’t forget to store your leftovers properly to keep them fresh. Enjoy crafting this dish that’s not just healthy but also packed with flavor. It's a simple yet delightful meal you'll love to share.

Zucchini Noodles with Pesto

Looking for a fresh and delicious meal? Try these zesty zucchini noodles with pesto delight! This quick and easy recipe features spiralized zucchini tossed in a homemade basil pesto with cherry tomatoes, making it a perfect choice for a healthy dinner. Ready in just 15 minutes, it’s a flavorful dish that's low in carbs and full of nutrients. Click through to discover the full recipe and enjoy a burst of flavors tonight!
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Ingredients
  

4 medium zucchinis

1 cup fresh basil leaves

1/2 cup pine nuts

1/4 cup Parmesan cheese, grated

2 garlic cloves

1/2 cup olive oil

Salt and pepper to taste

1 cup cherry tomatoes, halved

1/4 teaspoon red pepper flakes (optional)

Instructions
 

Make the Pesto: In a food processor, combine the basil leaves, pine nuts, Parmesan cheese, and garlic cloves. Pulse until finely chopped.

    Add Olive Oil: With the processor running, gradually drizzle in the olive oil until the mixture is smooth. Season with salt and pepper to taste. Set aside.

      Prepare the Zucchini Noodles: Using a spiralizer or a vegetable peeler, turn the zucchinis into noodles. If using a peeler, create flat ribbons.

        Sauté the Noodles: In a large skillet over medium heat, add a splash of olive oil. Toss in the zucchini noodles and sauté for 2-3 minutes, just until they start to soften. Be careful not to overcook them.

          Add Pesto and Tomatoes: Remove the skillet from heat, then add the pesto and cherry tomatoes. Gently toss until the noodles and tomatoes are well coated in the sauce. If you like a bit of heat, sprinkle with red pepper flakes.

            Serve: Transfer the zucchini noodles to plates or bowls, and garnish with extra Parmesan cheese and fresh basil if desired.

              Prep Time, Total Time, Servings: 10 minutes | 15 minutes | Serves 4