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Zucchini Noodles with Pesto

Zucchini Noodles with Pesto
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This Easy Zucchini Noodles with Pesto recipe offers a light, refreshing, and healthy twist on traditional pasta. Featuring crisp zucchini noodles tossed in a vibrant homemade basil pesto, this dish is quick to prepare, packed with fresh flavors, and perfect for a nutritious low-carb dinner that doesn’t sacrifice taste.

Ingredients

Scale

Zucchini Noodles

  • 3 medium-sized zucchinis

Pesto Sauce

  • 2 cups fresh basil leaves
  • 1/4 cup toasted pine nuts
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 2 tablespoons fresh lemon juice
  • 1/3 cup extra virgin olive oil
  • Salt, to taste
  • Black pepper, to taste

Optional Garnishes

  • Additional grated Parmesan cheese
  • Extra toasted pine nuts
  • Fresh basil leaves

Instructions

  1. Prepare the Zucchini Noodles: Wash and dry the zucchinis thoroughly. Using a spiralizer, create long, thin noodles. If you don’t have a spiralizer, you can use a julienne peeler or vegetable peeler to make ribbons that resemble noodles. Lay the zucchini noodles on paper towels to absorb any excess moisture.
  2. Make the Pesto: In a food processor, combine fresh basil leaves, toasted pine nuts, grated Parmesan, minced garlic, lemon juice, and a pinch of salt and pepper. Pulse until the ingredients are finely chopped. Slowly drizzle in the olive oil while processing continuously until the mixture becomes a smooth, creamy sauce. Taste and adjust the seasoning if needed.
  3. Toss Noodles with Pesto: In a large bowl, gently toss the zucchini noodles with the prepared pesto, making sure every strand is evenly coated. If desired, add a splash of reserved pasta water or a bit more olive oil to loosen the sauce and increase creaminess.
  4. Serve Immediately: Transfer the pesto-coated zucchini noodles to serving plates. Garnish with extra Parmesan, pine nuts, or fresh basil leaves to enhance presentation and flavor. Enjoy immediately for the best texture and freshness.

Notes

  • Don’t overcook the zucchini noodles; keep them raw or lightly sautéed to maintain texture and nutrients.
  • Salt the noodles lightly and let them sit briefly, then pat dry to remove excess moisture and avoid a watery dish.
  • Toast the pine nuts briefly in a dry pan to enhance their flavor and aroma.
  • Use high-quality extra virgin olive oil to add richness and authentic taste to the pesto.
  • Best served freshly prepared to enjoy bright flavors and firm noodle texture.

Nutrition

Keywords: zucchini noodles, pesto, low carb, gluten free, healthy dinner, easy recipe, vegetarian, fresh basil, spiralized zucchini

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