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For this zucchini noodles with pesto dish, you will need the following ingredients for four servings: - 4 medium zucchinis, spiralized - 1 ripe avocado, pitted and peeled - 2 cups fresh basil leaves, packed - 2 tablespoons pine nuts (or walnuts) - 2 tablespoons nutritional yeast - 1 clove garlic, minced - 2 tablespoons extra virgin olive oil - Juice of 1 fresh lemon - Sea salt and freshly cracked black pepper, to taste - 1 cup cherry tomatoes, halved (for garnish) - Grated Parmesan cheese (optional, for serving) Each ingredient adds unique health benefits. Zucchini is low in calories and high in water. This helps keep you hydrated. Avocado adds healthy fats, which are good for your heart. Fresh basil brings antioxidants and aids digestion. Pine nuts provide protein and healthy fats, while nutritional yeast gives a cheesy flavor without dairy. You can enhance or change this recipe with some optional ingredients: - Add grilled chicken or shrimp for protein. - Toss in roasted red peppers for sweetness. - Use sunflower seeds instead of nuts for nut allergies. - Replace Parmesan with nutritional yeast for a vegan option. These options let you customize the dish to fit your taste and dietary needs. Feel free to mix and match! If you want more ideas, check the Full Recipe for inspiration. To make the pesto, gather your ingredients first. You will need a ripe avocado, fresh basil leaves, pine nuts, nutritional yeast, minced garlic, olive oil, lemon juice, sea salt, and black pepper. Place all these ingredients into a food processor. - Blend until smooth and creamy. - Stop every now and then to scrape down the sides. This helps get an even mix. - Taste your pesto. Adjust salt and pepper if needed. The perfect pesto should be creamy and full of flavor. You want it to coat the noodles well. Next, let’s spiralize the zucchini. You can use a spiralizer or a vegetable peeler. A spiralizer creates long, curly noodles. If you don’t have one, a vegetable peeler can also work. - Spiralizer: This tool gives you the best noodle shape and texture. - Vegetable peeler: Use it to make thin strips that look like pasta. Make sure your zucchini is firm. This helps in making even, long strands. Now it’s time to cook the zucchini noodles, or zoodles. Heat a large skillet over medium heat. - Add the spiralized zucchini to the skillet. - Sauté for about 2-3 minutes. Stir gently as they cook. You want them tender but still firm, like al dente pasta. Don't cook them too long, or they will turn mushy. Once cooked, remove them from heat. Let them cool for a minute before adding your fresh pesto from earlier. Toss it gently so every strand is coated. This dish is colorful and fresh. It’s a healthy meal that’s easy to prepare. For the full recipe, refer back to the main ingredients section. To make the most of zucchini noodles, start by using fresh zucchinis. Choose firm ones without blemishes. Spiralize them right before cooking to keep them crisp. If you have no spiralizer, a peeler works too! Aim for long, thin strips for that perfect noodle texture. When cooking zoodles, remember to sauté them quickly. Heat your skillet over medium heat, then add the spiralized zucchini. Cook for just 2-3 minutes. Stir gently until they are tender but still have some bite. If you cook them too long, they become mushy. To boost the flavors, add a pinch of sea salt while cooking. This step draws out the natural sweetness of the zucchini. Also, drizzle a bit of lemon juice over them after cooking. This simple trick brightens the dish and enhances the freshness of the pesto. For a stunning presentation, serve your zucchini noodles in shallow bowls. Layer the zoodles in the center, then add a generous scoop of pesto on top. Scatter halved cherry tomatoes around for a splash of color. If you enjoy cheese, sprinkle some grated Parmesan over the dish for extra flavor. Pair your zucchini noodles with a simple side salad or some crusty bread. A light white wine, like Sauvignon Blanc, complements the dish well. If you prefer non-alcoholic options, try sparkling water infused with lemon. These pairings enhance your meal and make it even more enjoyable. For a full recipe, check out the Zucchini Noodles with Avocado Basil Pesto. {{image_4}} To make this dish completely plant-based, skip the Parmesan cheese. Use nutritional yeast instead. This ingredient gives a cheesy flavor without dairy. For a nut-free pesto, swap pine nuts for sunflower seeds. This keeps the taste rich and creamy. You can also use pumpkin seeds for a different flavor. Want to add more to your meal? Grilled chicken or shrimp works well. These proteins boost flavor and make the dish heartier. If you prefer plant-based options, try chickpeas or tofu. They add texture and protein, making it filling. You can also mix in seasonal veggies. Cherry tomatoes add sweetness and color. Bell peppers give crunch and vibrancy. Spinach or kale can increase nutrients. Just sauté them briefly with the zoodles. This way, you can enjoy a colorful and tasty meal. For the full recipe, check out the detailed instructions to get started on your delicious zucchini noodles with pesto! Store any leftover zucchini noodles and pesto in an airtight container. This keeps them fresh and prevents odors. They last about 3 days in the fridge. Before serving, check for any signs of spoilage. If they look or smell off, it’s best to toss them. To freeze zucchini noodles, lay them flat on a baking sheet. Freeze until solid, then transfer to a freezer bag. For the pesto, pour it into an ice cube tray and freeze. Once frozen, pop the cubes into a bag. This way, you can use just what you need later. To thaw, place the zucchini noodles in the fridge overnight. For pesto, microwave or let it sit at room temperature. When reheating, do so gently. Sauté the noodles for 1-2 minutes on low heat to keep them crisp. Enjoy your meal even after storing! Are zucchini noodles as healthy as traditional pasta? Yes, zucchini noodles are very healthy. They have fewer carbs and calories than regular pasta. Zucchini is high in vitamins and minerals. It also has lots of water, which keeps you hydrated. This makes zucchini noodles a great choice for a light meal. Can you eat zucchini noodles raw? Yes, you can enjoy zucchini noodles raw. They have a crisp texture and fresh taste. If you prefer them cooked, a quick sauté works well. Just remember not to cook them too long. What are the best nuts to use in homemade pesto? Pine nuts are classic for pesto. They add a rich flavor and creamy texture. If you want a twist, try walnuts or cashews. These nuts can also work well and save some money. Can I use pre-made pesto for this recipe? Absolutely! Pre-made pesto is a great shortcut. It saves time and still tastes good. Just make sure to pick a high-quality brand for the best flavor. How do you prevent zucchini noodles from getting soggy? To keep your zucchini noodles firm, cook them for only 2-3 minutes. Stir gently and avoid overcooking. You can also pat them dry with a towel before cooking. This helps keep extra moisture away. What are some good side dishes to serve with zucchini noodles and pesto? Fresh salads work well as sides. A simple arugula salad with lemon is a great choice. You can also serve grilled chicken or shrimp for extra protein. Garlic bread is another tasty option that pairs nicely. For the full recipe, check out Zucchini Noodles with Avocado Basil Pesto. In this blog post, we explored the joy of making zucchini noodles with pesto. We covered key ingredients, step-by-step instructions, and helpful tips to perfect your dish. You learned how to prepare fresh pesto, spiralize zucchini, and keep the noodles firm. With many options for variations and great storage tips, you can easily enjoy this healthy meal anytime. Remember, zucchini noodles are tasty, versatile, and a fun way to eat veggies. Enjoy making this dish, and let it inspire your kitchen creativity!

Zucchini Noodles with Pesto

Looking for a fresh and delicious way to enjoy your veggies? Try these Zucchini Noodles with Avocado Basil Pesto! Made with spiralized zucchini and a creamy, zesty pesto blend, this dish is not only light but bursting with flavor. Perfect for a healthy meal in just 15 minutes! Don’t miss out on this easy and satisfying recipe; click through for step-by-step instructions and elevate your dinner game today!
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Ingredients
  

4 medium zucchinis, spiralized

1 ripe avocado, pitted and peeled

2 cups fresh basil leaves, packed

2 tablespoons pine nuts (or alternative walnuts)

2 tablespoons nutritional yeast

1 clove garlic, minced

2 tablespoons extra virgin olive oil

Juice of 1 fresh lemon

Sea salt and freshly cracked black pepper, to taste

1 cup cherry tomatoes, halved (for garnish)

Grated Parmesan cheese (optional, for serving)

Instructions
 

Prepare the Pesto: In a food processor, combine the ripe avocado, fresh basil leaves, pine nuts (or walnuts), nutritional yeast, minced garlic, olive oil, lemon juice, and a pinch of sea salt and pepper. Blend until the mixture is smooth and creamy. Stop occasionally to scrape down the sides of the bowl for an even blend. Taste and adjust the seasoning to your liking.

    Spiralize the Zucchini: Using a spiralizer, transform the zucchinis into vibrant noodle strands. If you don’t have a spiralizer, a vegetable peeler can also be used to create long, thin strips resembling tagliatelle.

      Cook the Zoodles: In a large skillet, heat over medium heat, add the spiralized zucchini noodles. Sauté for approximately 2-3 minutes, stirring gently, until they are tender yet retain a slight firmness (al dente). Make sure not to overcook, as this can lead to a soggy texture.

        Combine with Pesto: Once the zucchini noodles are cooked, remove the skillet from heat and let it cool for a minute. Add the prepared avocado basil pesto to the warm noodles, tossing gently until each strand is well coated with the sauce.

          Serve: Distribute the zucchini noodles onto plates, artfully arranging them. Garnish with halved cherry tomatoes for a pop of color and, if desired, sprinkle with grated Parmesan cheese for added richness before serving.

            Prep Time: 10 minutes | Total Time: 15 minutes | Servings: 4

              - Presentation Tips: Serve the dish in shallow bowls, layering the zucchini noodles with a generous spoonful of the pesto on top, and add the cherry tomato halves around the edges for a beautiful contrast.