Zucchini Noodles with Pesto
Highlighted under: Light & Fresh Recipes
I absolutely love making Zucchini Noodles with Pesto because it’s not only a delightful way to incorporate more veggies into my meals, but also incredibly fresh and satisfying. The vibrant flavors of the homemade pesto elevate the gentle sweetness of the zucchini, creating a dish that feels indulgent yet healthy. Ready in just 20 minutes, it's a perfect option for a quick weeknight dinner or a light lunch. Plus, it’s gluten-free and can easily be made vegan, catering to various dietary needs!
When I first discovered zucchini noodles, I was surprised at how quickly they transformed into a delicious yet light meal. My favorite part is making the pesto from scratch; the combination of fresh basil, garlic, nuts, and olive oil creates a robust flavor that pairs beautifully with the zucchini. I recommend using a spiralizer for the noodles, as it gives them a delightful texture and makes them absorb the pesto much better than if they were cut into strips.
After experimenting with various ingredients, I found that toasting the nuts before blending adds a wonderful depth to the pesto. For those who worry about getting enough protein, I often sprinkle some toasted pine nuts on top of the dish for an extra crunch and nutritional boost. This has become one of my go-to recipes for satisfying my cravings without the heaviness of traditional pasta.
Why You Will Love This Recipe
- A light yet filling alternative to traditional pasta
- The homemade pesto is vibrant and full of flavor
- Quick to prepare, perfect for a busy weeknight meal
Choosing the Right Zucchini
When selecting zucchinis for this recipe, look for ones that are firm, smooth, and medium-sized, around 6 to 8 inches long. Smaller zucchinis tend to have a sweeter flavor and less seed development, making them perfect for spiralizing. Avoid zucchinis that are overly large or have soft spots, as these can be watery and less flavorful. If you come across striped varieties, feel free to use them for a colorful twist.
To spiralize your zucchinis effectively, make sure your spiralizer is clean and sharp. This will ensure that you get uniform noodles that cook evenly. If you're concerned about excess moisture making the dish soggy, consider salting the zucchini noodles and letting them sit for about 10 minutes before cooking. This process helps draw out water, ensuring a firmer texture that mimics traditional pasta.
Perfecting Your Pesto
The key to a vibrant pesto lies in the quality of your basil. Fresh, green basil leaves contribute a bright flavor and striking color to your dish. If fresh basil is unavailable, you can substitute with spinach or arugula, though the flavor will differ. Additionally, using toasted pine nuts enhances the nuttiness of your pesto, giving it an extra layer of flavor. Toast them in a dry skillet over medium heat for about 3-5 minutes, shaking frequently until golden.
Don't hesitate to adjust the garlic in your pesto recipe based on your taste preference. A clove provides a mild garlic flavor, but if you love a bolder punch, feel free to add another clove. Additionally, the cheese adds creaminess and depth; for a vegan option, nutritional yeast not only gives a cheesy flavor but also packs in nutrients. Blending your ingredients while controlling the olive oil flow creates a creamy, emulsified pesto that won't separate.
Ingredients
Ingredients
Zucchini Noodles
- 2 medium zucchinis, spiralized
- Salt, to taste
Homemade Pesto
- 2 cups fresh basil leaves
- 2 tablespoons pine nuts
- 1 garlic clove
- 1/4 cup olive oil
- 1/4 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
- Salt and pepper to taste
Instructions
Instructions
Cooking Instructions
Prepare the Zucchini Noodles
Using a spiralizer, create noodles from the zucchinis. Sprinkle them lightly with salt and set aside to draw out excess moisture.
Make the Pesto
In a food processor, combine basil leaves, pine nuts, garlic, and Parmesan cheese. Blend while gradually adding olive oil until smooth. Season with salt and pepper to taste.
Cook the Zucchini Noodles
In a skillet over medium heat, sauté the zucchini noodles for 3-4 minutes until just tender but still firm.
Combine and Serve
Toss the warm zucchini noodles with the pesto until well coated. Serve immediately, topped with additional pine nuts or parmesan if desired.
Enjoy Your Meal!
Pro Tips
- For added flavor, consider adding cherry tomatoes or grilled chicken to the dish. You can also store leftover pesto in the refrigerator for up to a week.
Serving Suggestions
Zucchini noodles with pesto can serve as a fantastic base for various toppings. Consider adding grilled chicken, shrimp, or roasted vegetables to build a heartier meal. For an extra punch of flavor, sprinkle some red pepper flakes or a squeeze of lemon juice over the dish just before serving. This elevates the freshness of the dish and adds a tangy brightness that pairs beautifully with the rich pesto.
For a cold variation, serve the dish as a zucchini noodle salad. Allow the noodles to cool after sautéing and toss them with pesto, cherry tomatoes, olives, and feta cheese. This makes for a refreshing lunch option that can be prepared in advance and stored in the fridge for up to three days.
Storage and Reheating Tips
If you have leftovers, store the zucchini noodles separately from the pesto in an airtight container. The noodles tend to release moisture over time, which can affect the texture. Properly stored, the noodles can last for up to two days in the refrigerator, while the pesto remains fresh for about a week. Make sure to press plastic wrap directly onto the surface of the pesto to minimize oxidation.
When reheating, it's best to do so gently. Place the zucchini noodles in a skillet over low heat for about 2-3 minutes, just until warmed through. Avoid high heat as it can make the noodles mushy and unappealing. Alternatively, if reheating with the pesto, add a splash of water or olive oil to keep the mixture creamy and prevent it from clumping.
Questions About Recipes
→ Can I make the pesto in advance?
Absolutely! You can prepare the pesto ahead of time and store it in an airtight container in the fridge for up to a week.
→ How do I store leftover zucchini noodles?
Store the cooked zucchini noodles in an airtight container in the fridge for up to three days. Reheat gently before serving.
→ Can I use store-bought pesto?
Yes, store-bought pesto can be used for convenience. Just make sure to select a high-quality brand for the best flavor.
→ What other vegetables can I add to this dish?
You can add various vegetables like bell peppers, carrots, or spinach for added texture and nutrition.
Zucchini Noodles with Pesto
I absolutely love making Zucchini Noodles with Pesto because it’s not only a delightful way to incorporate more veggies into my meals, but also incredibly fresh and satisfying. The vibrant flavors of the homemade pesto elevate the gentle sweetness of the zucchini, creating a dish that feels indulgent yet healthy. Ready in just 20 minutes, it's a perfect option for a quick weeknight dinner or a light lunch. Plus, it’s gluten-free and can easily be made vegan, catering to various dietary needs!
Created by: Anna Johnson
Recipe Type: Light & Fresh Recipes
Skill Level: Beginner
Final Quantity: 2 servings
What You'll Need
Zucchini Noodles
- 2 medium zucchinis, spiralized
- Salt, to taste
Homemade Pesto
- 2 cups fresh basil leaves
- 2 tablespoons pine nuts
- 1 garlic clove
- 1/4 cup olive oil
- 1/4 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
- Salt and pepper to taste
How-To Steps
Using a spiralizer, create noodles from the zucchinis. Sprinkle them lightly with salt and set aside to draw out excess moisture.
In a food processor, combine basil leaves, pine nuts, garlic, and Parmesan cheese. Blend while gradually adding olive oil until smooth. Season with salt and pepper to taste.
In a skillet over medium heat, sauté the zucchini noodles for 3-4 minutes until just tender but still firm.
Toss the warm zucchini noodles with the pesto until well coated. Serve immediately, topped with additional pine nuts or parmesan if desired.
Extra Tips
- For added flavor, consider adding cherry tomatoes or grilled chicken to the dish. You can also store leftover pesto in the refrigerator for up to a week.
Nutritional Breakdown (Per Serving)
- Calories: 250 kcal
- Total Fat: 19g
- Saturated Fat: 3g
- Cholesterol: 10mg
- Sodium: 90mg
- Total Carbohydrates: 13g
- Dietary Fiber: 4g
- Sugars: 5g
- Protein: 6g