Ingredients of Zucchini Noodles with Pesto Recipe
4 medium zucchinis
1 cup fresh basil leaves
1/4 cup pine nuts
1/4 cup grated Parmesan cheese
2 cloves garlic
1/4 cup extra virgin olive oil
Salt and pepper, to taste
Cherry tomatoes (optional, for garnish)
Crushed red pepper flakes (optional, for garnish)
Instructions for making Zucchini Noodles with Pesto Recipe:
Prepare the Zucchini Noodles:
Use a spiralizer to create zucchini noodles. If you don’t have a spiralizer, a julienne peeler or a regular vegetable peeler can also be used to create long, thin strips.
Make the Pesto:
In a food processor, combine the basil leaves, pine nuts, grated Parmesan cheese, and garlic cloves. Pulse until the ingredients are finely chopped.
With the food processor running, slowly drizzle in the olive oil until the mixture is smooth and well combined.
Season with salt and pepper to taste.
Combine the Noodles and Pesto:
In a large mixing bowl, toss the zucchini noodles with the prepared pesto until they are evenly coated.
If desired, add halved cherry tomatoes and a sprinkle of crushed red pepper flakes for extra flavor and color.
Serve:
Serve the zucchini noodles with pesto immediately, either as a refreshing appetizer or a light main course. Enjoy!
Tips:
For added protein, top the dish with grilled chicken, shrimp, or chickpeas.
If you prefer warm noodles, lightly saute the zucchini noodles in a pan for 1-2 minutes before tossing with the pesto.
Store any leftover pesto in an airtight container in the refrigerator for up to a week. It also freezes well for longer storage.
This Zucchini Noodles with Pesto recipe is a delicious and healthy alternative to traditional pasta. The fresh flavors of basil and garlic make this dish a perfect choice for a light and satisfying meal. Enjoy!
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