Craving a comforting bowl of pasta but want to keep it light and healthy? Enter these incredible Pesto Zucchini Noodles! In just 20 minutes, you can whip up a vibrant, flavor-packed meal that’s bursting with the freshness of homemade basil pesto. It’s the perfect guilt-free dish for a busy weeknight dinner that tastes like a summertime dream.
Ingredients
• For the Pesto
• 2 cups / 40g fresh basil leaves, packed
• 1/3 cup / 45g pine nuts
• 3 tbsp / 22g grated Parmesan cheese
• 1/3 cup / 80ml extra-virgin olive oil
• 1 large garlic clove, crushed
• Salt and freshly ground black pepper, to taste
• For the Zoodles
• 1 tbsp / 15ml extra-virgin olive oil
• 1 sweet onion, thinly sliced
• 4 medium zucchinis, spiralized into noodles
• Shaved Parmesan cheese, for garnish
• Red pepper flakes, for garnish (optional)
Instructions
1. Directions
2. Prepare the Pesto: Combine the fresh basil, garlic, pine nuts, and grated Parmesan in the bowl of a food processor. Pulse until the are coarsely chopped.
3. Emulsify the Oil: With the processor running on low, slowly stream in the 1/3 cup of olive oil. Continue to blend until the pesto is smooth and creamy. Season to taste with salt and freshly ground black pepper.
4. Sauté the Aromatics and Zoodles: Heat 1 tablespoon of olive oil in a large skillet or sauté pan over medium heat. Add the thinly sliced onion and cook until softened and fragrant, about 4-5 minutes. Add the zucchini noodles to the pan and sauté for another 4-5 minutes, until tender-crisp.
5. Combine with Pesto: Remove the skillet from the heat. Add your desired amount of fresh pesto to the zoodles and toss gently until every noodle is well-coated.
6. Serve Immediately: Plate the pesto zoodles while warm. Garnish generously with shaved Parmesan and a sprinkle of red pepper flakes, if desired.
Nutritional Information
• Nutrition Information
• Calories: 422
• Total Fat: 36.3g
• Cholesterol: 0mg
• Sodium: 201mg
• Total Carbs: 24.4g
• Fiber: 3.9g
• Sugars: 5g
• Protein: 6.5g
Pro Tips
• For a deeper, nuttier flavor, lightly toast the pine nuts in a dry skillet over medium heat for 2-3 minutes until golden and fragrant before adding them to the food processor.
• To prevent watery zoodles, don’t overcook them. Sauté just until they are tender-crisp. You can also lightly salt the spiralized zucchini and let it sit in a colander for 20 minutes to draw out excess moisture, then pat dry before cooking.
• Customize your pesto by swapping pine nuts for walnuts or almonds. For a dairy-free version, replace the Parmesan with a few tablespoons of nutritional yeast.
• Store extra pesto in an airtight container in the refrigerator for up to a week. Pour a thin layer of olive oil over the top to prevent it from browning.
FAQ
Q: How do you keep pesto zoodles from getting watery
A: The key is to avoid overcooking the zucchini noodles. Sauté them for just 4-5 minutes until they are tender-crisp. You can also draw out excess moisture beforehand by salting the raw zoodles in a colander for 20 minutes and then patting them dry.
Q: Can I make this recipe dairy-free
A: Yes, you can easily make a dairy-free version. For the pesto, simply replace the Parmesan cheese with a few tablespoons of nutritional yeast to achieve a similar cheesy and savory flavor.
Q: What can I use instead of pine nuts in pesto
A: If you don’t have pine nuts, walnuts or almonds are excellent substitutes that create a delicious pesto. For a nut-free option, you could also try using sunflower seeds.
Q: How long does homemade pesto last in the fridge
A: You can store leftover homemade pesto in an airtight container in the refrigerator for up to one week. To keep it fresh and prevent browning, pour a thin layer of olive oil over the top before sealing.
