![To make zucchini noodles with pesto, gather these main ingredients: - 3 medium zucchinis, spiralized into noodles - 1 cup fresh basil leaves - 1/4 cup pine nuts (toasted) - 1/4 cup grated Parmesan cheese (or nutritional yeast for a vegan option) - 2 garlic cloves, minced - 1/3 cup extra-virgin olive oil - Salt and pepper to taste These ingredients create a fresh and bright dish that is full of flavor. The zucchini noodles serve as a light base, while the pesto adds richness. You can enhance the dish with these optional ingredients: - 1/2 cup sun-dried tomatoes, chopped (in oil for extra flavor) - 1/4 teaspoon crushed red pepper flakes (optional) Adding sun-dried tomatoes gives a nice tang and sweetness. The red pepper flakes can add a bit of heat if you like spice. This dish is not just tasty; it also packs a healthy punch. Here’s a quick look at the nutritional benefits: - Zucchini: Low in calories, high in fiber, and rich in vitamins A and C. - Basil: Contains antioxidants and supports heart health. - Pine Nuts: Offer healthy fats and protein. - Parmesan Cheese: Adds calcium and flavor. - Olive Oil: A good source of healthy fats and antioxidants. Each serving is light yet filling, making it a great choice for lunch or dinner. You can find the full recipe [here]. To make fresh pesto, gather your ingredients. You will need basil leaves, toasted pine nuts, Parmesan cheese, minced garlic, and olive oil. Place these in a food processor. First, pulse the basil, pine nuts, cheese, and garlic together. Add a pinch of salt and pepper. While the processor runs, slowly pour in the olive oil. This helps achieve a smooth and creamy texture. After blending, taste your pesto. Adjust the seasoning to your liking. Set it aside for now. Next, grab your zucchinis. Spiralize them into noodle shapes. In a large skillet, heat a tablespoon of olive oil over medium heat. Add the zucchini noodles once the oil is hot. Sauté for about 2-3 minutes. Keep them slightly crunchy, or al dente. This step is key, as overcooking can make them mushy. Once cooked, remove the skillet from heat. Now, it’s time to mix everything together. Add the pesto to the skillet with the zucchini noodles. Stir well to coat the noodles evenly. This is where the magic happens! Next, add chopped sun-dried tomatoes for extra flavor. If you like spice, sprinkle in crushed red pepper flakes. Toss all the ingredients together until well mixed. Serve your dish right away. Presentation matters, so use a large bowl. Create a nest of zucchini noodles and drizzle extra pesto on top. Garnish with toasted pine nuts for a beautiful finish. Enjoy your flavorful and fresh Zucchini Noodles with Pesto! For the full recipe, check [Full Recipe]. When picking zucchini, look for firm ones that are bright in color. Avoid any with soft spots or wrinkles. Smaller zucchinis taste better and are less watery. Aim for ones about six to eight inches long. This ensures a nice, crisp bite in your dish. You can also check the stem; it should be fresh and green. To make your pesto extra creamy, use a good blender or food processor. Start by blending the basil, pine nuts, and garlic first. Then, slowly add the olive oil while blending. This helps to emulsify the oil, making it smooth. You can add a bit more cheese or even a splash of lemon juice. This brightens the flavor and keeps it fresh. One common mistake is cooking zucchini for too long. Zucchini cooks quickly, so aim for just 2-3 minutes. This keeps it al dente and tasty. Also, avoid adding too much salt at the start. Salt pulls out moisture, making your noodles soggy. Instead, season them lightly before adding your pesto. Finally, don’t overcrowd the pan; cook in batches if needed. For the full recipe, check out the [Full Recipe]. {{image_2}} You can easily make this dish vegan. Instead of Parmesan cheese, use nutritional yeast. This swap gives a cheesy flavor without dairy. You still get a creamy pesto. Blend the rest of the ingredients as usual. This keeps the dish rich and tasty. If you have other dietary needs, don't worry. You can switch out ingredients. For gluten-free options, use gluten-free pasta or spiralized veggies. If you need a nut-free recipe, skip the pine nuts. Use sunflower seeds instead. These simple swaps keep the dish enjoyable for everyone. Zucchini is great, but you can change things up. Try adding fresh herbs like parsley or mint. They give a new twist to the flavor. You can also mix in seasonal veggies. In summer, add cherry tomatoes for sweetness. In fall, try roasted butternut squash for warmth. Each season brings fresh options. Enjoy the tasty variety! Store any leftover zucchini noodles with pesto in an airtight container. You want to keep them fresh and tasty. Place the container in the fridge. They will stay good for about two days. Add a few drops of olive oil to prevent sticking. This keeps the noodles from clumping together. If you used sun-dried tomatoes, they can add extra moisture. So, check for sogginess before storing. To reheat your zucchini noodles, use a skillet. Heat it on low to medium heat. Add a little olive oil to the pan, then toss in the noodles. Stir for about two to three minutes. This warms them up without making them mushy. You can also use a microwave. Put the noodles in a bowl and cover it. Heat on medium for about a minute or two. Check and stir halfway through to ensure even heating. Freezing zucchini noodles is not ideal. They can become watery when thawed. However, you can freeze pesto easily. Put it in ice cube trays for easy use later. Once frozen, pop the cubes into a bag. You can use frozen pesto straight from the freezer. Just add it to hot noodles, and it will melt right in. This way, you can enjoy homemade flavor anytime! For the full recipe, check out the details above. Yes, you can use other veggies. Carrots, bell peppers, or squash work well. Spiralize them just like zucchini. They add nice colors and flavors too. Each will give a new twist to your dish. Just remember to cook them until tender, but not mushy. To make nut-free pesto, skip the pine nuts. Use sunflower seeds instead. They blend nicely and add a good texture. You can also use hemp seeds for a different taste. The rest of the pesto stays the same. Use fresh basil and garlic for that classic flavor. Zucchini noodles with pesto pair well with many sides. A fresh salad adds crunch and brightness. Garlic bread is a great choice for dipping. You could also serve grilled chicken or shrimp on top for protein. Enjoy this dish with a light white wine for a special touch. For more ideas, check the Full Recipe for inspiration. Zucchini noodles with pesto offer a tasty and healthy meal. We covered the key ingredients and how to make them. I shared steps for cooking, tips for selecting fresh zucchini, and variations to suit diets. Proper storage and reheating tips will keep leftovers tasty. Remember, experimenting with flavors makes cooking fun. Enjoy your meal, and don’t hesitate to try new things in the kitchen.](http://dailydishly.com/wp-content/uploads/2025/06/e06d07df-0eee-433f-a13f-76c167ac26ec-300x300.webp)
21. Zucchini Noodles with Pesto
Discover a delicious and healthy meal with our Zucchini Noodles with Pesto & Sun-Dried Tomatoes! This quick and easy recipe combines fresh zucchini, vibrant pesto, and flavorful sun-dried tomatoes, making it a perfect light dish any time of day. In just 30 minutes, you can whip up a nutritious dinner that will impress family and friends. Click through to explore the full recipe and make your next meal a colorful delight!