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- 4 medium zucchinis - 1 cup fresh basil leaves - 1/4 cup grated Parmesan cheese - 1/4 cup pine nuts (lightly toasted) - 2 cloves garlic, minced - 1/4 cup extra virgin olive oil - Salt and pepper to taste - Cherry tomatoes, halved - Extra Parmesan for serving - Crushed red pepper flakes (optional) To start, you need fresh zucchinis for this dish. They give a nice crunch and flavor. Next, grab some bright green basil leaves. Fresh basil adds a fragrant taste that pairs perfectly with the cheese. Parmesan cheese brings a salty, nutty flavor that really shines. Don't forget the pine nuts! Lightly toasting them brings out their rich flavor. Minced garlic adds depth and warmth to the pesto. Extra virgin olive oil is a must for smoothness in the sauce. For garnish, I love using cherry tomatoes. They add color and a burst of sweetness. Don't skip the extra Parmesan; it makes a big difference. If you like heat, crushed red pepper flakes add a nice kick. This dish is not only light but also packed with flavor. You can find the full recipe at the end of this article. Enjoy creating this simple yet delicious meal! To start, you need to make the zucchini noodles. You can use a spiralizer or a vegetable peeler. If you have a spiralizer, it creates long, curly noodles. If using a peeler, make thin strips that look like fettuccine. Once you have your noodles ready, let them sit in a colander. This step helps drain the extra moisture. Too much water can make your dish soggy. Now, let's make the pesto. Grab your food processor and add the fresh basil leaves, toasted pine nuts, minced garlic, and grated Parmesan cheese. Pulse these ingredients together until they are finely chopped. While the processor runs, slowly pour in the olive oil. This helps everything blend together. You want a smooth and creamy texture. Don’t forget to taste and add salt and pepper as needed. Next, it’s time to cook the zucchini noodles. Heat a tablespoon of olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for about 3 to 4 minutes. You want them tender but still firm, called al dente. Be careful not to overcook them, or they will turn mushy. Once the noodles are cooked, take the skillet off the heat. Add your freshly made pesto to the zucchini noodles. Toss everything gently until the noodles are well-coated. Now, it's time to plate your dish. Serve the pesto zucchini noodles with halved cherry tomatoes on top. Finish with a sprinkle of extra Parmesan cheese and crushed red pepper flakes for a kick. Enjoy your light and flavorful meal! For the full recipe, be sure to check the recipe section of the article. To make great pesto, the right basil is key. Use fresh basil with bright green leaves. Avoid any that look wilted or brown. The flavor of fresh basil shines in the dish. Toasting pine nuts adds depth to your pesto. Place them in a dry skillet over low heat. Stir them frequently until golden brown. This simple step boosts the nutty flavor. Preventing sogginess in zucchini noodles is vital. After spiralizing, let them drain in a colander. You can also pat them dry with paper towels. This keeps your dish from turning watery. Season your zucchini noodles well. A little salt enhances their natural flavor. Add pepper for a bit of spice. A light drizzle of olive oil can bring everything together. Pair pesto parmesan zucchini noodles with grilled chicken or shrimp. These proteins add substance to the meal. You can also serve them with crusty bread for a complete dinner. For presentation, twirl the noodles into a nest on the plate. Top with cherry tomatoes for color. A sprinkle of extra Parmesan adds flair. Consider adding crushed red pepper for an extra kick. {{image_2}} You can easily add proteins to your pesto Parmesan zucchini noodles. Grilled chicken or shrimp works great. Just cook them separately and mix them in. If you prefer a vegetarian option, try tofu. Tofu adds a nice texture and absorbs the pesto flavor well. To change up the flavor, think about using different nuts in your pesto. Walnuts or cashews can add a unique taste. You can also try adding other herbs like parsley or cilantro. This twist keeps the dish fresh and fun every time you make it. If you need gluten-free options, this dish is already gluten-free! Just check the pesto ingredients. For vegan substitutions, replace Parmesan cheese with nutritional yeast. This keeps the cheesy flavor without dairy. You can also use a plant-based protein to ensure a complete meal. For the Full Recipe, check out the complete details to create this tasty dish! To keep your Pesto Parmesan Zucchini Noodles fresh, store them in an airtight container. This method helps prevent moisture and keeps flavors intact. Place the container in the fridge after they cool down. They last about 2-3 days. You can freeze zucchini noodles if you want to save them for later. Lay them flat on a baking sheet and freeze until firm. After that, transfer them to a freezer bag. They can last up to 3 months in the freezer. For the pesto, store it separately in a small jar. This keeps it fresh and easy to use later. When it's time to enjoy your leftovers, use gentle heat. The best method is to warm them in a skillet over low heat. This keeps the noodles from getting mushy. Stir often and add a bit of olive oil if needed. Avoid microwaving, as it can overcook the noodles. Zucchini noodles are low in calories and carbs. They are full of vitamins A and C. Eating them can help with digestion due to their fiber. They also provide hydration since zucchinis are mostly water. Plus, they are gluten-free, making them a great choice for many diets. You can use a vegetable peeler to create flat strips. Just slice the zucchini lengthwise into thin sheets. Then, stack and cut them into noodles. You can also use a box grater to shred the zucchini into noodle-like strands. This way, you still enjoy a great texture. Yes, you can eat them raw! Raw zucchini noodles are crunchy and refreshing. They make a great base for salads. Just toss them with your favorite dressing. You can even add some sliced veggies for extra crunch. To boost your pesto flavor, try adding more garlic or lemon juice. A pinch of salt can make a big difference, too. You can also mix in different nuts, like walnuts or almonds. These changes can give your pesto a unique twist. Some tasty side dishes include grilled vegetables or a fresh salad. Roasted cherry tomatoes pair well, too. You might also try garlic bread or a light soup. These options will enhance your meal and keep it light. You can find the full recipe for Pesto Parmesan Zucchini Noodles in the earlier sections of this article. Just check the recipe part for all the details. This post covered how to make tasty Pesto Parmesan Zucchini Noodles. You learned about the key ingredients, step-by-step cooking steps, and helpful tips. We also looked at variations, storage info, and answered common questions. These noodles are healthy and fun to make. You can easily adapt them to your taste. Enjoy experimenting with recipes and serving them to friends and family!

Pesto Parmesan Zucchini Noodles

Indulge in a delicious and healthy meal with these Pesto Parmesan Zucchini Noodles! This simple recipe showcases fresh zucchini noodles tossed in a vibrant homemade pesto made with basil, garlic, and Parmesan. Perfect for a quick dinner, this dish is ready in just 25 minutes.
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Ingredients
  

4 medium zucchinis

1 cup fresh basil leaves

1/4 cup grated Parmesan cheese

1/4 cup pine nuts (lightly toasted)

2 cloves garlic, minced

1/4 cup extra virgin olive oil

Salt and pepper to taste

Cherry tomatoes, halved (for garnish)

Extra Parmesan for serving

Crushed red pepper flakes (optional)

Instructions
 

Prepare the Zucchini Noodles: Using a spiralizer or vegetable peeler, create zucchini noodles from the zucchinis. If using a peeler, make long strips resembling fettuccine. Set aside to drain excess moisture.

    Make the Pesto: In a food processor, combine the basil leaves, toasted pine nuts, minced garlic, and Parmesan cheese. Pulse until finely chopped. While the processor is running, slowly drizzle in the olive oil until the mixture is well blended and smooth. Season with salt and pepper to taste.

      Cook the Zucchini Noodles: In a large skillet, heat a tablespoon of olive oil over medium heat. Add the zucchini noodles and sauté for 3-4 minutes, just until they are tender but still slightly firm (al dente). Avoid overcooking to keep them from becoming mushy.

        Combine: Remove the skillet from heat and add the freshly made pesto to the zucchini noodles. Toss gently until the noodles are evenly coated with the pesto.

          Serve: Plate the pesto zucchini noodles and top with halved cherry tomatoes. Sprinkle extra Parmesan cheese on top and add crushed red pepper flakes if desired for an extra kick.

            Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 4