Description
A quick, fresh, and vibrant recipe featuring spiralized zucchini noodles tossed in a homemade basil pesto. This healthy, low-carb dish is ready in under 20 minutes, perfect for a light lunch or dinner with bright flavors and satisfying texture.
Ingredients
Scale
Zucchini Noodles
- 2 medium zucchinis, spiralized
Pesto
- 2 cups fresh basil leaves
- 1/4 cup pine nuts
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese (or nutritional yeast for vegan)
- 2 tablespoons fresh lemon juice
- 1/3 cup olive oil
- Salt, to taste
- Black pepper, to taste
Garnishes (Optional)
- Extra grated Parmesan cheese
- Toasted pine nuts
- Fresh basil leaves
- Extra virgin olive oil drizzle
Instructions
- Prepare the Zucchini Noodles: Wash the zucchinis thoroughly and use a spiralizer or vegetable peeler to create thin, noodle-like strips. Pat them dry gently with a paper towel to remove excess moisture and prevent sogginess.
- Make the Pesto: In a food processor, combine fresh basil leaves, pine nuts, minced garlic, Parmesan cheese, lemon juice, and a pinch of salt. Pulse while gradually adding olive oil until the mixture is smooth and creamy but still slightly textured. Taste and adjust seasoning with salt and pepper as needed.
- Toss Noodles with Pesto: Place the zucchini noodles in a large bowl and drizzle the freshly made pesto over them. Gently toss until noodles are evenly coated and glistening with the pesto’s flavor.
- Serve Immediately: Plate the zucchini noodles and garnish with additional pine nuts, basil leaves, and Parmesan cheese if desired. Add a light drizzle of extra virgin olive oil for an elegant finish. Enjoy promptly to maintain the noodles’ fresh crunch.
Notes
- Dry your noodles well after spiralizing to avoid a watery dish.
- Use fresh basil and high-quality olive oil for the best pesto flavor.
- Pulse pesto ingredients in short bursts to keep some texture instead of making it completely smooth.
- Serve zucchini noodles immediately after tossing with pesto, as they soften quickly.
- Add a squeeze of lemon juice right before serving to brighten flavors.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Appetizers
- Method: No-cook / Assembly
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 230 mg
- Fat: 24 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 10 mg
Keywords: zucchini noodles, pesto, low carb, gluten free, vegetarian, vegan option, healthy recipe, quick dinner, summer dish
