Go Back
When you think of a vibrant, healthy meal, cherry tomatoes are a must-have. Their juicy sweetness adds a delightful contrast to the savory basil pesto and the fresh zucchini noodles. Not only do they enhance the flavors in the dish, but they also provide a beautiful burst of color, making your plate visually appealing. As you prepare your Zesty Basil Pesto Zucchini Noodles, be sure to include these little gems for an explosion of taste that will elevate your dish to another level.

Basil Pesto Zucchini Noodles

Discover the delicious world of healthy eating with Zesty Basil Pesto Zucchini Noodles, affectionately known as zoodles. These low-carb, nutrient-rich noodles offer a refreshing alternative to traditional pasta and are packed with vitamins and minerals. Paired with a vibrant basil pesto made from fresh ingredients, garlic, and nuts, this dish is as flavorful as it is healthy. Enjoy a gourmet meal that’s easy to prepare and perfect for any occasion—satisfy your taste buds and nourish your body with this delightful recipe!
Print Recipe Pin Recipe

Ingredients
  

4 medium zucchinis

1 cup packed fresh basil leaves

1/4 cup pine nuts (or substitute with walnuts)

2 cloves garlic, peeled

1/2 cup grated Parmesan cheese (use nutritional yeast for a vegan alternative)

1/2 cup extra virgin olive oil

Salt and pepper to taste

1 cup cherry tomatoes, halved (for garnish)

Extra fresh basil leaves (for garnish)

Instructions
 

Prepare the Zucchini Noodles:

    - Begin by transforming the zucchinis into noodles using a spiralizer for optimal results. Alternatively, a julienne peeler or a sharp knife can be employed; if using a knife, cut the zucchinis into thin strips that resemble pasta.

      - Place the zucchini noodles in a colander and season lightly with salt. Allow them to drain for 15-20 minutes. This step is crucial as it helps eliminate excess moisture, keeping the noodles from becoming watery in your final dish.

        Make the Basil Pesto:

          - In a food processor, add the fresh basil leaves, nuts (pine or walnuts), garlic cloves, and grated Parmesan cheese. Pulse the ingredients together several times until they are coarsely chopped and combined.

            - With the processor running, carefully drizzle in the extra virgin olive oil, allowing it to blend until the mixture reaches a smooth and creamy consistency. Stop occasionally to scrape down the sides of the bowl, ensuring all ingredients are thoroughly incorporated. Season the pesto with salt and pepper to taste.

              Cook the Zucchini Noodles:

                - Heat a splash of olive oil in a large skillet over medium heat. Once the oil is warmed, add the drained zucchini noodles to the skillet. Sauté gently for about 2-3 minutes, stirring occasionally. The noodles should be tender yet retain a slight crunch.

                  Combine and Serve:

                    - After sautéing, remove the skillet from the heat and add the freshly made basil pesto to the zucchini noodles. Toss everything together until the noodles are generously coated with the sauce. For an extra touch of flavor and creaminess, you can drizzle a bit more olive oil if desired.

                      - Serve your vibrant zucchini noodles hot, adorned with halved cherry tomatoes and scattered fresh basil leaves for a burst of color and freshness. Enjoy this delightful, healthy dish!

                        Prep Time: 15 mins | Total Time: 30 mins | Servings: 4