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Zucchini noodles with pesto is the perfect dish for a fresh summer dinner. Light, vibrant, and packed with flavor, this recipe transforms humble zucchini into a satisfying meal that will have your taste buds dancing. Whether you’re looking to eat healthier or simply want a quick and easy dinner, this dish is sure to impress.
Why You’ll Love This Recipe
This zucchini noodles pesto recipe is a delightful way to enjoy summer produce. It’s fresh, flavorful, and easy to whip up on a warm evening. Plus, it makes for a great vegetarian option that doesn’t skimp on taste.
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- Quick to prepare: Ready in under 30 minutes.
- Light and refreshing: Perfect for warm summer nights.
- Customizable: Add your favorite proteins or veggies.
- Healthy: Low in carbs without sacrificing flavor.
Ingredients
- 4 medium zucchinis
- 1 cup fresh basil leaves
- 1/3 cup grated Parmesan cheese
- 1/3 cup extra virgin olive oil
- 2 cloves garlic, minced
- 1/4 cup pine nuts (or walnuts)
- Salt and black pepper, to taste
- Additional grated Parmesan for serving
How to Make Zucchini Noodles with Pesto
- Spiralize the zucchinis using a spiralizer or a julienne peeler to create long noodle-like strands. Set aside.
- In a food processor, combine the basil leaves, grated Parmesan cheese, minced garlic, and pine nuts. Pulse until coarsely chopped.
- With the food processor running, slowly drizzle in the olive oil until the mixture is well blended and creamy. Season with salt and black pepper to taste.
- In a large skillet over medium heat, add the zucchini noodles. Sauté for 2-3 minutes, just until slightly tender but still al dente.
- Remove from heat and toss the zucchini noodles with the pesto until evenly coated.
- Serve immediately, garnished with additional grated Parmesan cheese and a sprinkle of black pepper.
Tips for the Best Results
- Choose firm zucchinis for the best texture and flavor.
- Avoid overcooking the noodles; they should remain slightly crisp.
- For a richer pesto, toast the pine nuts before blending.
- Adjust the amount of garlic and cheese in the pesto to suit your taste.
Easy Variations
- Add grilled chicken or shrimp for a protein boost.
- Toss in cherry tomatoes or spinach for extra color and nutrition.
- Substitute the pine nuts with sunflower seeds or omit them for a nut-free version.
- Use store-bought pesto if you’re short on time.
What to Serve With It
- A side salad with mixed greens and a light vinaigrette.
- Crusty garlic bread for a satisfying crunch.
- Grilled vegetables for a colorful plate.
- Lightly seared salmon or chicken for an elegant touch.
Storage and Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, simply sauté briefly in a skillet over medium heat until warmed through. Note that zucchini noodles may release water when reheated, so enjoy them fresh for the best texture.
Recipe Card
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield/Servings: 4 servings
Ingredients:
- 4 medium zucchinis
- 1 cup fresh basil leaves
- 1/3 cup grated Parmesan cheese
- 1/3 cup extra virgin olive oil
- 2 cloves garlic, minced
- 1/4 cup pine nuts (or walnuts)
- Salt and black pepper, to taste
- Additional grated Parmesan for serving
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Instructions:
- Spiralize the zucchinis using a spiralizer or a julienne peeler to create long noodle-like strands. Set aside.
- In a food processor, combine the basil leaves, grated Parmesan cheese, minced garlic, and pine nuts. Pulse until coarsely chopped.
- With the food processor running, slowly drizzle in the olive oil until the mixture is well blended and creamy. Season with salt and black pepper to taste.
- In a large skillet over medium heat, add the zucchini noodles. Sauté for 2-3 minutes, just until slightly tender but still al dente.
- Remove from heat and toss the zucchini noodles with the pesto until evenly coated.
- Serve immediately, garnished with additional grated Parmesan cheese and a sprinkle of black pepper.
Notes:
Enjoy fresh for the best flavor and texture. Customize with your favorite add-ins or proteins.
