![- 4 medium zucchinis - 2 cups fresh basil leaves, packed - 1/4 cup pine nuts (or swap for walnuts for a different flavor) Zucchini is the star of this dish. It is low in calories and high in water. This makes it a great base for noodles. Fresh basil gives the pesto its bright taste. Pine nuts add richness, but walnuts work too. Both nuts bring a nutty flavor that pairs well with zucchini. - 1/3 cup extra virgin olive oil, plus extra for drizzling - 2 garlic cloves, finely minced - 1/4 cup freshly grated Parmesan cheese (or a dairy-free cheese alternative) Extra virgin olive oil gives the pesto a smooth texture. Garlic adds a nice kick to the flavor. Grated Parmesan cheese provides a salty contrast. You can use dairy-free cheese if you want a vegan option. - Juice of 1 lemon, freshly squeezed - Handful of cherry tomatoes, halved, for garnish - Extra grated Parmesan for serving (optional) Lemon juice brightens the pesto. Cherry tomatoes add color and sweetness. Extra grated Parmesan makes each bite even more delicious. For the full recipe, check out the details above. Spiralizing Techniques To make zucchini noodles, start with fresh zucchinis. Use a spiralizer to create long, noodle-like strands. Hold the zucchini steady and twist it through the spiralizer. This tool makes perfect noodles quickly. If you don't have a spiralizer, don't worry! Alternative Methods with Vegetable Peeler You can also use a vegetable peeler. Just slice the zucchini into thin strips. These will be wider than spiralized noodles but still tasty. After cutting, place the noodles in a colander. Let them drain for a bit to remove excess moisture. This helps your dish stay fresh and not soggy. Ingredients and Food Processor Steps For the pesto, gather fresh basil leaves, pine nuts, garlic, lemon juice, and olive oil. In your food processor, add the basil, pine nuts, and garlic. Pulse the mixture until it breaks down. This step brings out the flavors. Blending for a Smooth Consistency While the processor runs, slowly pour in the olive oil. Keep blending until the mixture is smooth. Then, add grated Parmesan cheese. Blend again to mix it in well. Taste your pesto and add salt and pepper as needed. A good pesto should have a bright and fresh flavor. Sautéing Tips for Perfect Texture Heat a non-stick skillet over medium heat. Add the zucchini noodles and sauté for about 3-5 minutes. Stir them gently to cook evenly. You want them tender but still slightly firm. This texture makes the noodles enjoyable. Importance of Avoiding Overcooking Be careful not to overcook the noodles. If they cook too long, they can become mushy. Remember, you want them to stay al dente. Once they reach the right texture, remove the skillet from heat. Now, it’s time to combine your noodles with the fresh basil pesto for a delicious meal! For the complete recipe, check out the [Full Recipe]. - How to Drain Moisture Effectively Zucchini has a lot of water. To drain it, spiralize the zucchini first. Place the noodles in a colander. Let them sit for about 15 minutes. This helps remove excess water. You can also sprinkle salt on them to draw out moisture. After 10 minutes, rinse and pat dry with paper towels. - Best Practices for Cooking Time Cook zucchini noodles quickly. Heat a non-stick skillet over medium heat. Add the noodles and stir gently. Sauté for just 3 to 5 minutes. You want them tender, but still firm. Overcooking makes them mushy. - Substitutions for Pine Nuts Pine nuts add a rich flavor, but you can use walnuts or sunflower seeds. These nuts give a different taste. Walnuts have a strong, earthy flavor. Sunflower seeds are nut-free and still tasty. - Adding Different Herbs for Flavor Basil is classic, but you can mix in other herbs. Try parsley or cilantro for a twist. They add freshness and new flavors to your dish. Just blend them in when making your pesto. - Garnishing Ideas with Cherry Tomatoes Cherry tomatoes brighten your dish. Halve them and sprinkle on top. They add color and a burst of sweetness. You can also use fresh arugula or spinach for extra greens. - Recommended Pairings with Other Dishes Zucchini noodles go well with grilled chicken or shrimp. You can serve them with a side salad for a light meal. They also pair nicely with garlic bread for a hearty option. For the full recipe, check out the Zesty Zucchini Noodles with Fresh Basil Pesto. {{image_4}} You can use other vegetables as noodles. Try carrots, spaghetti squash, or bell peppers. They all work well in place of zucchini. Each one offers a unique taste and texture. You can spiralize or slice them thinly. This keeps your meal fun and fresh. If you're vegan, use dairy-free cheese alternatives. Options like cashew cheese or almond-based cheese work great. They add creaminess without dairy. You can also add nutritional yeast for flavor. It gives a savory, cheesy taste without any animal products. Want to spice up your pesto? Try adding red pepper flakes for a kick. This gives your dish a nice heat. You can also add lemon zest for extra freshness. It brightens the flavors and makes the dish pop. These small changes can make a big difference in taste. For the Full Recipe, check the main sections of this article. To keep zucchini noodles fresh, store them in an airtight container. Make sure they are dry before sealing. If you have extra moisture, they will get soggy. Place a paper towel in the container to absorb extra moisture. This method helps keep them crisp. Fresh zucchini noodles last about 2-3 days in the fridge. To store basil pesto in the fridge, pour it into a clean jar. Cover the top with a thin layer of olive oil. This helps keep it from browning. It can stay fresh for about one week. For long-term use, freeze the pesto. Use ice cube trays to portion it out. Once frozen, transfer the cubes to a freezer bag. This way, you can use just what you need later. When reheating zucchini noodles, use a medium heat skillet. Add a little olive oil to prevent sticking. Heat them for about 2-3 minutes, stirring gently. This will keep the noodles from becoming mushy. If you want to preserve flavor, add a splash of pesto while reheating. This will keep the dish tasty and fresh. You can make zucchini noodles with simple tools. A vegetable peeler works well. Just peel long strips of zucchini. You can also use a box grater to make thin, noodle-like strands. Both methods give you great results. Yes, you can use store-bought pesto. However, fresh pesto tastes better. Store-bought options might lack depth in flavor. Always check the ingredients for quality. Fresh ingredients can enhance your dish's taste. Cooked zucchini noodles last about three days in the fridge. Store them in an airtight container. Make sure they cool before sealing. This keeps them fresh and safe to eat. You can prepare zucchini noodles in advance. Just spiralize or slice the zucchinis and store them. Keep them in a colander to drain moisture. This helps avoid sogginess when you cook them later. Zucchini noodles are a simple, tasty option for healthy meals. We explored the best ingredients, from fresh zucchini to delicious pesto. You now know how to create, cook, and store these noodles effectively. Remember to customize flavors with different herbs and nuts. Enjoy your meals made with fresh ingredients! Experiment with serving ideas, and make it your own. Keep trying new variations to find your favorite combinations. Healthy food can be fun and full of flavor!](https://tastyhatch.com/wp-content/uploads/2025/05/2d7011b6-a281-4020-9cd4-d7f2d7bfa3c6-250x250.webp)
Zucchini Noodles with Pesto
Discover the ultimate fresh and healthy dish with zesty zucchini noodles tossed in homemade basil pesto! This vibrant recipe combines spiralized zucchinis with a creamy, flavorful pesto made from fresh basil, garlic, and Parmesan. Perfect for a quick dinner or a light lunch, this dish is as delicious as it is easy to make. Click through to explore the full recipe and impress your family with this delightful meal today!