Quick Zucchini Noodles With Pesto Recipe
If you want a healthy and fast meal, this Quick Zucchini Noodles With Pesto Recipe is perfect.
Ingredients
- 3 medium zucchinis spiralized
- 2 cups fresh basil leaves
- 1/4 cup pine nuts lightly toasted
- 1/2 cup grated parmesan cheese
- 2 garlic cloves
- 1/2 cup olive oil
- Juice of 1/2 lemon
- Salt to taste
- Black pepper to taste
- Cherry tomatoes for garnish optional
Instructions
Spiralize the Zucchini
- Wash zucchinis. Use a spiralizer or peeler to create long, thin noodles. Set aside on a plate.
Toast Pine Nuts
- Heat a small skillet. Add pine nuts. Toast for two minutes, stirring often. Remove and cool.
Make the Pesto
- In a food processor, combine basil, garlic, toasted pine nuts, parmesan, olive oil and lemon juice. Blend smooth.
Season the Pesto
- Add salt and black pepper. Taste and adjust seasoning as needed. Pesto should be fragrant and creamy.
Heat the Skillet
- Place a large skillet on medium heat. No oil is needed for zucchini. Heat just enough to slightly warm noodles.
Cook the Zucchini Noodles
- Add zucchini noodles to the skillet. Toss for 2–3 minutes. Do not overcook. They should stay slightly crunchy.
Combine Noodles and Pesto
- Remove skillet from heat. Add prepared pesto to noodles. Toss gently to coat evenly with sauce.
Garnish
- Add cherry tomatoes if desired. Sprinkle extra parmesan or pine nuts on top for more flavor.
Serve Immediately
- Serve warm as a main dish or side. Enjoy fresh, vibrant and flavorful zucchini noodles.
Notes
- Use spiralized carrots or sweet potato for variety.
- Add grilled chicken or shrimp for extra protein.
- Use walnuts or almonds if pine nuts are unavailable.
- Add a pinch of red pepper flakes for mild heat.
- Make pesto ahead and store in the fridge for 2–3 days.
- Avoid overcooking noodles to keep a fresh crunch.