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Zucchini noodles with pesto is my go-to recipe when I crave something vibrant and satisfying yet want to keep things light. The freshness of basil and zucchini bursts through every bite and the whole dish comes together in just minutes with zero cooking required. When the weather is warm and I do not want to switch on the stove this is what I make for lunch or a speedy dinner.
The first time I made these was on a sweltering July afternoon when turning on the oven felt unthinkable. It was so bright and lovely to eat a bowl of such crisp noodles at my kitchen table with the windows open. Now the recipe is a regular in my summer rotation.
Ingredients
- Zucchini noodles: spiralized from two medium zucchini These create a light noodle base that holds up to the sauce
- Fresh basil leaves: one cup packed The flavor backbone of your pesto Pick leaves that are green and perky without bruising
- Grated Parmesan cheese: one quarter cup Adds richness and depth Choose a wedge and grate it fresh for best results
- Pine nuts or walnuts: Toasted if you want extra flavor Look for firm whole nuts with a pleasant aroma
- Small garlic clove: Brings punch and sharpness Fresh garlic is key for a lively sauce
- Extra virgin olive oil: one third cup Gives body and rounds out the pesto Go for robust oil with grassy taste
- Sea salt and freshly ground black pepper: Enhances and balances flavors
- Cherry tomatoes: one cup halved For bursts of juicy sweetness Opt for ripe tomatoes that feel heavy and bright in color
- Extra basil leaves and additional Parmesan for garnish: These finish the dish with flair
Step-by-Step Instructions
- Spiralize the Zucchini:
- Transform two zucchini into noodles with a spiralizer or julienne peeler. If the noodles are very wet, dab with a towel. Place in a large mixing bowl and set aside. This keeps the noodles crisp and stops the dish from turning watery.
- Blend the Pesto Ingredients:
- Combine basil leaves, Parmesan, pine nuts, garlic, salt, and pepper in a food processor. Pulse until everything is finely chopped. You want a fluffy but not pasty consistency.
- Add the Olive Oil:
- Keep the processor running while slowly pouring in the olive oil. This forms a cohesive, creamy pesto. Scrape the bowl as needed to make sure everything gets evenly blended.
- Combine Zucchini and Pesto:
- Add the fresh pesto to your large bowl of zucchini noodles. Use tongs or your fingers to toss very gently, making sure all strands get a good coating but trying not to break the noodles.
- Add Cherry Tomatoes:
- Toss in the halved tomatoes for a burst of color and sweetness. Mix until tomatoes are evenly distributed throughout.
- Serve and Garnish:
- Divide everything between serving bowls. Sprinkle with extra basil leaves and more Parmesan if you like. Serve right away for the most refreshing texture.
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Pesto is my favorite part because it smells just like summer. Sometimes my daughter helps me pick basil leaves right from a pot on our porch. She loves swirling her fork in the noodles and calls this the green spaghetti. Sitting and sharing a big bowl together at lunch is my little family tradition.
Storage Tips
Zucchini noodles are best enjoyed fresh since they release water as they sit. If you have leftovers, store them in an airtight container in the fridge and eat within a day. You can drain off any liquid and add a bit more pesto to revive the flavor.
Ingredient Substitutions
For a vegan version swap Parmesan for nutritional yeast. Sunflower seeds or pumpkin seeds can stand in for nuts if there are allergies. You can blend in arugula or spinach if you are short on basil or want an earthier bite.
Serving Suggestions
These noodles pair wonderfully with grilled fish or chicken if you want extra protein. Sometimes I serve them up as a picnic salad because they pack so easily. They are also perfect as a colorful side for your next potluck.
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Cultural and Historical Context
Zucchini noodles or zoodles became popular in recent years as a playful low-carb alternative to pasta but they are inspired by traditional Italian flavors and techniques. The pesto is classic Genovese style while the idea of using raw summer squash is a nod to Mediterranean salads enjoyed on warm days.
Recipe FAQs
- → How do you keep zucchini noodles from getting soggy?
Serve the noodles promptly after tossing with pesto, and avoid letting them sit too long to reduce excess moisture.
- → Can I make this dish vegan?
Yes! Replace Parmesan with nutritional yeast and use a vegan-friendly pesto blend for a fully plant-based version.
- → What can I use instead of pine nuts in the pesto?
Walnuts or almonds work well as alternatives and bring a delicious twist to the classic pesto flavor.
- → How do I spiralize zucchini without a spiralizer?
A julienne peeler or sharp knife can also create noodle-like strips from zucchini with similar results.
- → Can extra protein be added to this meal?
Grilled chicken or shrimp can be stirred in for added protein and to make the dish more filling.
- → Is this dish suitable for meal prep?
It's best enjoyed fresh, but the pesto can be made ahead and combined with zucchini noodles just before serving.