Pesto Parmesan Zucchini Noodles

$To make Pesto Parmesan Zucchini Noodles, gather these fresh ingredients: - 3 medium zucchinis - 1 cup fresh basil leaves - 1/2 cup grated Parmesan cheese - 1/4 cup pine nuts (or walnuts) - 2 cloves garlic - 1/4 cup olive oil - Salt and pepper to taste - Cherry tomatoes, halved (for garnish) - Optional: extra Parmesan for serving If you can't find an ingredient, don't worry! Here are some easy swaps: - Zucchini: Use yellow squash for a different flavor. - Basil: Try spinach or arugula for a fresh taste. - Parmesan: Use Pecorino Romano or nutritional yeast for a similar effect. - Pine Nuts: Walnuts or almonds also work well. - Olive Oil: Use avocado oil for a different oil flavor. Using fresh ingredients makes a big difference in flavor. For example: - Fresh Basil: It has a bright taste, perfect for pesto. - Dried Herbs: They can work in a pinch but won't taste as vibrant. I always recommend using fresh basil for the best results. It really shines in this dish! Also, fresh garlic adds a punch that dried garlic can’t match. Stick with fresh when you can for maximum flavor! {{ingredient_image_1}} First, grab your zucchinis. You will need three medium ones for this dish. Use a spiralizer or a vegetable peeler to create long, thin noodles. These are called zoodles. Make sure to turn the zucchini as you spiralize. This helps you get nice, even noodles. If you choose a peeler, slice the zucchini into thin strips. Once you finish, set the zoodles aside in a bowl. Next, let’s make the pesto sauce. You will need one cup of fresh basil leaves, half a cup of grated Parmesan cheese, and a quarter cup of pine nuts or walnuts. Don’t forget two cloves of garlic! Put these ingredients into a food processor. Pulse them until they are finely chopped. Now, slowly add a quarter cup of olive oil while the processor runs. This makes the pesto creamy. If the mixture is too thick, add a teaspoon of water to loosen it. Taste your pesto and season with salt and pepper. Adjust to your liking. Now it’s time to mix everything! In a large bowl, add your zucchini noodles. Pour the fresh pesto sauce over the zoodles. Toss them gently to coat every noodle with the sauce. If you want a warm dish, heat a non-stick skillet over medium heat. Add the zoodles and sauté them for just 2-3 minutes. Be careful not to overcook them, or they will become soggy. Finally, plate your zoodles in bowls. Garnish with halved cherry tomatoes and sprinkle extra Parmesan on top if you like. Enjoy your delightful and healthy Pesto Parmesan Zucchini Noodles! To make great zucchini noodles, start with firm zucchinis. Look for ones that feel heavy and smooth. After spiralizing, gently squeeze the zoodles to remove excess water. This helps keep them from getting soggy. If you prefer a warm dish, sauté them quickly in a hot skillet. Just 2-3 minutes is enough to warm them up. Remember, overcooking will turn them mushy! If you have leftover pesto, store it in a jar. Cover the top with a thin layer of olive oil. This keeps the pesto fresh longer. Seal the jar tightly and put it in the fridge. Pesto can stay good for about a week this way. You can also freeze it in ice cube trays. This makes it easy to use in the future! Want to take your dish to the next level? Try adding more flavors. Cherry tomatoes add a nice burst of color and sweetness. You can also mix in cooked chicken or shrimp for protein. For a spicy kick, add red pepper flakes. Fresh lemon juice brightens up the flavors too. Get creative and make it your own! Pro Tips Choose Firm Zucchini: Select firm zucchinis to ensure your noodles hold their shape and texture while cooking. Fresh Ingredients Matter: Using fresh basil and high-quality Parmesan will enhance the flavor of your pesto significantly. Customize Your Nuts: Feel free to substitute pine nuts with walnuts or even sunflower seeds for a different flavor profile. Don't Overcook Your Zoodles: If sautéing, keep it brief—just enough to warm them through to avoid a soggy texture. {{image_2}} You can easily add protein to your Pesto Parmesan Zucchini Noodles. Grilled chicken or shrimp work great. Simply cook your protein of choice, then mix it into the zoodles. You can also use chickpeas for a plant-based option. They boost the protein and add a nice texture. Just toss them in for a meal that fills you up. Want a vegan take on this dish? Swap out the Parmesan cheese for nutritional yeast. This gives the pesto a cheesy flavor without dairy. You can also use cashews instead of pine nuts for a creamier texture. Blend them until smooth with the basil and garlic. Your vegan pesto will taste amazing! Feel free to add seasonal veggies to your zoodles. Bell peppers, spinach, or even asparagus make great additions. Just sauté them briefly before mixing with the zoodles. You can also use roasted veggies for extra flavor. This keeps your dish fresh and colorful, and it adds even more nutrients! You can keep leftover Pesto Parmesan Zucchini Noodles in the fridge. Place them in an airtight container. They stay fresh for about 2-3 days. Make sure to store them without the cherry tomatoes. Adding them later helps keep their flavor and shape. If you make extra pesto, freezing is a great option. Pour the pesto into ice cube trays. Once frozen, pop out the cubes and put them in a freezer bag. This way, you can use just what you need later. The pesto stays good for up to 3 months in the freezer. For storing your zoodles and pesto, use glass or BPA-free plastic containers. Glass containers are great because they do not absorb smells. Choose containers with tight lids to keep air out. This helps maintain flavor and freshness. You can make zucchini noodles with just a vegetable peeler. Cut the zucchini into long strips. Keep peeling until you reach the seeds in the center. This method gives you flat noodles but still tastes great. You can also use a box grater. Grate the zucchini lengthwise to create thin strips. Remember to squeeze out excess water before cooking. Yes, store-bought pesto works well in this dish. It saves time and still adds flavor. Just choose a high-quality brand with fresh ingredients. Check for added preservatives and choose one with a clean ingredient list. This makes the dish quick and easy. You can always add extra cheese or nuts for a boost. Pesto Parmesan Zucchini Noodles pair well with many dishes. Try grilled chicken or shrimp for added protein. A fresh salad with greens adds crunch. Garlic bread is another tasty option for a complete meal. You can also serve it with roasted vegetables for a healthy side. Feel free to get creative based on your taste preferences! To wrap up, we covered how to make tasty Pesto Parmesan Zucchini Noodles. You learned the key ingredients, substitutions, and the difference between fresh and dried options. I shared steps for preparing the zoodles and making the pesto sauce. Tips helped you perfect texture and storage. Variations offer choices for proteins and seasonal veggies. Finally, you found answers to common questions. Enjoy this dish as a healthy meal that you can easily adapt. Your kitchen will thrive with these simple tips and tricks!$

Pesto Parmesan Zucchini Noodles

A light and flavorful dish featuring zucchini noodles tossed in a homemade pesto sauce with Parmesan cheese.

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Prep Time 15

Cook Time 5

Total Time 20

Course Main Course

Cuisine Italian

Servings 4

Calories 200 kcal

Ingredients

3 medium zucchinis
1 cup fresh basil leaves
0.5 cup grated Parmesan cheese
0.25 cup pine nuts
2 cloves garlic
0.25 cup olive oil
to taste salt
to taste pepper
as needed cherry tomatoes, halved
optional extra Parmesan for serving

Instructions

Prepare the Zucchini Noodles: Using a spiralizer or a vegetable peeler, create zucchini noodles (zoodles) from the zucchinis. Set aside.
Make the Pesto: In a food processor, combine fresh basil leaves, pine nuts, garlic cloves, and grated Parmesan cheese. Pulse until finely chopped.
Add Olive Oil: While the processor runs, slowly drizzle in the olive oil until the mixture is smooth and creamy. If the pesto is too thick, add a teaspoon of water to loosen it up. Season with salt and pepper to taste.
Combine Zoodles and Pesto: In a large mixing bowl, add the zucchini noodles and pour the pesto sauce over them. Toss gently until the zoodles are evenly coated with the pesto.
Saute (optional): For a warm dish, heat a non-stick skillet over medium heat. Add the zoodles and sauté for about 2-3 minutes, just until warmed. (Don't overcook to keep them from getting soggy.)
Serve: Plate the zoodles in individual bowls, garnishing with halved cherry tomatoes and a sprinkle of extra Parmesan cheese if desired.

Notes

For a warm dish, sauté the zoodles briefly to avoid sogginess.

Keyword healthy, pesto, vegetarian, zucchini noodles