Description
Zucchini Noodles with Pesto is a vibrant, flavorful dish that transforms simple ingredients into a culinary masterpiece. Fresh zucchini spirals are tossed in a homemade basil pesto, delivering a burst of herbaceous delight in every bite. Perfect for summer picnics or cozy family dinners, this dish is not only quick to prepare but also a delightful way to sneak in some veggies. Enjoy the light yet satisfying texture, topped with freshly grated Parmesan cheese, making it a showstopper on any table.
Ingredients
- 2 medium zucchinis (spiralized)
- 2 cups fresh basil leaves
- 1/4 cup toasted pine nuts
- 1/2 cup freshly grated Parmesan cheese
- 1/3 cup extra-virgin olive oil
- 2 garlic cloves (medium-sized)
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Spiralize the zucchinis using a spiralizer or vegetable peeler to create noodle-like strands.
- In a food processor, combine basil leaves, toasted pine nuts, garlic cloves, and Parmesan cheese. Blend until smooth but slightly chunky.
- Add olive oil and lemon juice to the mixture; season with salt and pepper to taste.
- In a large bowl, toss the zucchini noodles with the pesto sauce until well-coated.
- Serve immediately, garnished with additional Parmesan cheese or pine nuts as desired.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Main
- Method: Raw/Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 320
- Sugar: 3g
- Sodium: 220mg
- Fat: 27g
- Saturated Fat: 4g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 10mg
Keywords: To prevent watery noodles, salt the zucchini before cooking to draw out excess moisture. Feel free to add proteins like grilled chicken or shrimp for extra heartiness or substitute zucchini with other spiralizable vegetables like carrots or squash.