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- 4 medium zucchini - Salt and pepper to taste Zucchini is the star of this dish. It has a mild taste and a great texture. When you spiralize it, you get fun, long noodles. This makes it a healthy alternative to pasta. Remember to choose firm zucchini for the best results. - 1 cup fresh basil leaves - 1/4 cup pine nuts (or walnuts) - 1/2 cup grated Parmesan cheese - 2 cloves garlic, minced - 1/3 cup extra virgin olive oil Pesto gives your noodles a burst of flavor. Fresh basil is key, along with the nuts and cheese. Garlic adds a nice kick, while olive oil makes it smooth. You can use walnuts if you prefer a different taste. - 1/2 cup sun-dried tomatoes, chopped - Cherry tomatoes, halved, for garnish - Extra fresh basil leaves for garnish Garnishes can make your dish pop. Sun-dried tomatoes add a sweet, tangy flavor. Cherry tomatoes give a fresh bite. Extra basil leaves on top make everything look pretty. Enjoy these toppings to enhance your meal! For the complete recipe, check out the Full Recipe section. To make zucchini noodles, start by spiralizing the zucchini. You can use a spiralizer or a vegetable peeler for thin ribbons. After spiralizing, place the noodles in a colander. Let them drain for about 10 minutes. This step helps remove excess moisture, so they don’t get soggy when cooked. Next, let’s prepare the pesto. In a food processor, add fresh basil leaves, pine nuts, grated Parmesan cheese, and minced garlic. Sprinkle in a pinch of salt and pepper. Pulse the mixture a few times until it is finely chopped. With the processor running, slowly drizzle in the olive oil. Keep mixing until the pesto is smooth and creamy. Taste it and adjust salt and pepper if needed. Now, heat 1 tablespoon of olive oil in a large skillet over medium heat. Once the oil is hot, add the zucchini noodles. Sauté them for about 2-3 minutes. Stir gently until they are tender but still crisp. Remove the skillet from heat, then stir in the pesto and chopped sun-dried tomatoes. Toss the noodles until they are well coated in the sauce. Serve the zucchini noodles in bowls. Garnish with halved cherry tomatoes and extra basil leaves for added color and flavor. For the full recipe, check out the Zesty Zucchini Noodles with Pesto and Sun-Dried Tomatoes. To make great zucchini noodles, start with firm zucchini. Choose medium-sized ones. Avoid large zucchinis, as they can be watery. Use a spiralizer for best results. If you lack one, a vegetable peeler works too. Cut thin ribbons for a noodle-like shape. After spiralizing, place the noodles in a colander. Let them drain for about 10 minutes. This step removes extra moisture, preventing sogginess in your dish. For a vibrant pesto, fresh basil is key. Use young leaves for a bright taste. Pine nuts add a rich, buttery flavor. If you want a twist, try walnuts. They give a slightly different taste but still work well. When blending, pulse the ingredients just enough. You want a coarse texture, not a paste. Gradually add olive oil while blending. This method helps achieve a creamy consistency. Lastly, taste and adjust seasoning with salt and pepper. A bit of lemon juice can also brighten the flavor. Serve the zucchini noodles in big, colorful bowls. This makes the dish look inviting. Garnish with halved cherry tomatoes for a pop of color. Fresh basil leaves add a lovely aroma. For extra crunch, sprinkle more nuts on top. Drizzle a bit more pesto for added flavor and presentation. Enjoy your dish while it’s warm for the best taste. For more details, check out the Full Recipe for Zesty Zucchini Noodles with Pesto and Sun-Dried Tomatoes. {{image_4}} You can change up your zucchini noodles with other veggies. Carrots make a bright, sweet twist. Try cucumbers for a refreshing crunch. Sweet potatoes add a hearty taste. You can even mix in bell peppers for color and flavor. Pine nuts are classic in pesto, but you can switch it up. Walnuts give a richer, earthier taste. Cashews add creaminess, while almonds bring a nice crunch. Feel free to experiment and find your favorite blend. Serve zucchini noodles with grilled chicken or shrimp for protein. You can also add a sprinkle of red pepper flakes for heat. Try a squeeze of lemon juice for brightness. Pair it with a crisp salad to round out the meal. For more ideas, check the full recipe. To store your zucchini noodles with pesto, place them in an airtight container. This keeps them fresh for up to three days in the fridge. Make sure to let them cool before sealing. If you want to keep your noodles crisp, store the pesto separately. This way, they won’t get soggy. When you are ready to eat your leftovers, gently reheat them. Use a skillet on low heat. Add a splash of olive oil to help them warm up nicely. Stir for about 2-3 minutes until heated through. Avoid using the microwave, as it can make the noodles mushy. You can freeze zucchini noodles, but they change texture when thawed. If you choose to freeze, lay them flat in a freezer bag. Remove as much air as possible. They can last up to three months in the freezer. For pesto, freeze it in ice cube trays. Once frozen, transfer the cubes to a bag. This way, you can use small amounts as needed. Yes, you can make zucchini noodles without a spiralizer. A vegetable peeler works great for this. Just peel long strips from the zucchini to create thin ribbons. You can also use a knife to cut the zucchini into thin slices or julienne strips. Both methods give you tasty noodles without needing special tools. Zucchini noodles last about 2 to 3 days in the fridge. Store them in an airtight container to keep them fresh. If you notice any water, drain it before eating. For best taste and texture, eat them sooner rather than later. If you don’t have Parmesan cheese, you can use nutritional yeast for a dairy-free option. It gives a similar flavor without the cheese. You can also try other hard cheeses like Pecorino Romano. Just remember, the taste may change a bit, but it will still be delicious. Zucchini noodles are fresh and fun, made easy with tasty pesto. You learned how to prepare the noodles and mix them with sauce. I shared tips for perfecting your dish and ways to add your favorite veggies. Remember to store any leftovers properly, so they stay tasty. With these ideas, you can enjoy healthier meals with simple steps. Dive into your kitchen and try this recipe today! Enjoy your cooking adventure!

Zucchini Noodles with Pesto

Delight your taste buds with these zesty zucchini noodles featuring fresh pesto and sun-dried tomatoes! This quick and healthy recipe is perfect for a light meal full of flavor. Learn how to spiralize zucchini and make a creamy basil pesto that pairs perfectly with fresh ingredients. Ready in just 20 minutes, it's an easy dish to impress.
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Ingredients
  

4 medium zucchini

1 cup fresh basil leaves

1/4 cup pine nuts (or walnuts)

1/2 cup grated Parmesan cheese

2 cloves garlic, minced

1/3 cup extra virgin olive oil

1/2 cup sun-dried tomatoes, chopped

Salt and pepper to taste

Cherry tomatoes, halved, for garnish

Extra fresh basil leaves for garnish

Instructions
 

Begin by spiralizing the zucchini using a spiralizer. If you don’t have a spiralizer, a vegetable peeler will work to create thin ribbons. Place the zucchini noodles in a colander and allow them to drain for about 10 minutes to remove excess moisture.

    Meanwhile, prepare the pesto by placing the fresh basil leaves, pine nuts (or walnuts), grated Parmesan cheese, minced garlic, and a pinch of salt and pepper into a food processor. Pulse the mixture several times until everything is finely chopped and well combined.

      With the food processor running, slowly drizzle in the olive oil. Continue processing until the pesto achieves a smooth and creamy consistency. Taste the pesto and adjust the seasoning with more salt and pepper if needed.

        In a large skillet, heat 1 tablespoon of olive oil over medium heat. Once hot, add the spiralized zucchini noodles and sauté for about 2-3 minutes, stirring gently until they are slightly tender yet still retain a crisp texture.

          Remove the skillet from the heat and stir in the prepared basil pesto along with the chopped sun-dried tomatoes. Toss the zucchini noodles gently until they are evenly coated in the pesto mixture.

            To serve, plate the zucchini noodles in bowls and garnish with halved cherry tomatoes and extra fresh basil leaves, enhancing both color and flavor.

              Prep Time, Total Time, Servings: 10 min | 20 min | Serves 2

                - Presentation Tips: Serve the dish in a large bowl to showcase the vibrant colors of the ingredients. For an extra flourish, drizzle a bit more pesto on top before serving and sprinkle a few extra pine nuts to add an inviting crunch and texture. Enjoy!