Zucchini Noodles with Pesto Recipe


Zucchini Noodles with Pesto

Discover the simplicity and zest of Zucchini Noodles with Pesto, a dish that transforms the humble zucchini into a delightful pasta alternative, twirled with homemade basil pesto. This recipe involves spiralizing zucchinis into noodle-like strands, then tossing them in a vibrant pesto sauce made from fresh basil, Parmesan cheese, pine nuts, and a blend of garlic and olive oil.

Seasoned with salt and a dash of pepper, and possibly brightened with a hint of lemon juice, this dish presents a harmonious balance of nutty and herbaceous flavors. Perfect as a light main course or a side, it’s a testament to the joy of eating green. Elevate your meal with this garden-fresh creation, offering a nutritious twist on traditional pasta.

Ingredients:

  • 4 large zucchinis
  • 2 cups fresh basil leaves
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup pine nuts
  • 2 garlic cloves
  • 1/2 cup extra-virgin olive oil
  • Salt and pepper to taste
  • Lemon juice (optional)

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Directions:

  • Make the Pesto:
    • In a food processor, combine basil leaves, Parmesan cheese, pine nuts, and garlic cloves.
    • Pulse until coarsely chopped.
    • With the processor running, slowly pour in the olive oil until the mixture is smooth and creamy.
    • Season with salt and pepper to taste. Add a squeeze of lemon juice if desired for extra tanginess.
  • Prepare the Zucchini Noodles:
    • Wash the zucchinis and trim the ends.
    • Using a spiralizer, turn the zucchinis into noodles.
    • If you don’t have a spiralizer, use a vegetable peeler to create thin, noodle-like strips.
  • Combine Zucchini Noodles and Pesto:
    • In a large bowl, toss the zucchini noodles with the pesto sauce until well coated.
    • Let the mixture sit for a few minutes to allow the flavors to meld together.
  • Serve:
    • Serve the zucchini noodles with a sprinkle of extra Parmesan cheese and a few basil leaves for garnish.
    • For a more substantial meal, consider topping with grilled chicken, shrimp, or cherry tomatoes.

Tips:

  • Zucchini noodles can be eaten raw for a crisp texture or lightly sautéed in a pan for 1-2 minutes for a softer texture.
  • To prevent the noodles from becoming watery, place them in a colander, sprinkle with salt, and let them sit for about 10 minutes. Rinse and pat dry before adding the pesto.

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Zucchini Noodles with Pesto Recipe

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