Description
Zucchini Noodles with Pesto is a fresh, light, and vibrant vegan dish that’s perfect for a quick and healthy meal. Zucchini is spiralized into noodles, creating a low-carb, gluten-free alternative to traditional pasta. Tossed with a flavorful homemade pesto sauce made from fresh basil, garlic, pine nuts, and olive oil, this dish is bursting with flavor and rich in nutrients. Ideal for a light lunch, dinner, or even a refreshing side dish, Zucchini Noodles with Pesto is a simple, yet delicious way to enjoy plant-based goodness in every bite.
Step-by-Step Recipe
Ingredients:
For the Zucchini Noodles:
- 4 medium zucchinis (spiralized into noodles)
- 1 tbsp olive oil
- Salt and pepper to taste
For the Pesto Sauce:
- 2 cups fresh basil leaves
- 1/4 cup pine nuts (or walnuts)
- 2-3 garlic cloves (minced)
- 1/4 cup nutritional yeast (or vegan Parmesan)
- 1/2 cup extra virgin olive oil
- Juice of 1/2 lemon
- Salt and pepper to taste
Optional Garnish:
- Cherry tomatoes (halved)
- Vegan Parmesan cheese (grated)
- Fresh basil leaves
Instructions:
- Prepare the Zucchini Noodles:
- Using a spiralizer, turn the zucchinis into noodles. If you don’t have a spiralizer, you can use a vegetable peeler to make thin ribbons or buy pre-made zucchini noodles.
- Place the zucchini noodles in a colander and sprinkle with salt. Let them sit for 10-15 minutes to draw out excess moisture. Gently pat them dry with a paper towel.
- Make the Pesto Sauce:
- In a food processor or blender, combine the fresh basil, pine nuts, garlic, and nutritional yeast. Pulse a few times until the ingredients are finely chopped.
- With the processor running, slowly add olive oil and lemon juice, blending until smooth. Taste and adjust with salt and pepper.
- Sauté the Zucchini Noodles:
- Heat olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes, just until slightly tender. Be careful not to overcook to keep them firm.
- Toss the Noodles with Pesto:
- Remove the skillet from the heat and toss the zucchini noodles with the prepared pesto sauce until fully coated.
- Serve and Garnish:
- Serve the zucchini noodles with pesto on a plate and garnish with halved cherry tomatoes, a sprinkle of vegan Parmesan, and fresh basil leaves for an extra burst of flavor.
