Zucchini Noodles with Pesto Recipe

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The Secret to Perfect Zoodles

Ever tried making zoodles only to end up with a soggy mess? Don’t worry—it happens to the best of us. But there are a few tricks to get them just right every time.

Don’t Overcook Them

Zoodles cook incredibly quickly—about 1-2 minutes is all they need. Overcooking can lead to mushy noodles, which no one wants. Aim for al dente, where they’re tender but still slightly firm.

Salt and Drain Before Cooking

Zucchini contains a lot of water. To avoid watery noodles, sprinkle them with a little salt and let them sit for 15-20 minutes. Then, gently squeeze out the excess moisture using a clean kitchen towel.

Cook Them Separately

If you’re adding zoodles to a hot sauce, cook them separately first. This helps them maintain their texture and prevents the sauce from becoming too watery.

Pesto: The Perfect Partner for Zoodles

Pesto is a classic Italian sauce that’s both versatile and easy to make. It’s the perfect complement to zoodles, offering bold flavors and creamy richness. But what makes a good pesto?

Classic Ingredients in Pesto

  • Basil: Fresh basil leaves are the star of traditional pesto, providing that unmistakable herbal aroma.
  • Garlic: Adds a punchy, savory kick.
  • Pine Nuts: Offer a rich, buttery texture. You can also substitute with walnuts, almonds, or sunflower seeds.
  • Parmesan Cheese: Grated Parmigiano-Reggiano adds saltiness and umami. For a vegan option, nutritional yeast works wonderfully.
  • Olive Oil: Binds everything together while adding richness.
  • Salt and Pepper: Essential for seasoning.

This contains: A bowl of zucchini noodles tossed in pesto sauce, garnished with fresh basil leaves.

 

Making the Pesto Sauce

Here’s a simple recipe for pesto:

  1. Combine 2 cups of fresh basil, 2 cloves of garlic, ¼ cup of pine nuts, and ½ cup of grated Parmesan in a food processor.
  2. Pulse until everything is finely chopped.
  3. With the motor running, drizzle in ½ cup of extra-virgin olive oil.
  4. Season with salt and pepper to taste.

Putting It All Together: Zucchini Noodles with Pesto

Now that you’ve got your zoodles and pesto ready, it’s time to combine them into a delicious meal. Here’s how:

Ingredients You’ll Need

  • 3 medium zucchinis, spiralized
  • 1 cup of fresh pesto (homemade or store-bought)
  • 1 tablespoon olive oil
  • Optional toppings: cherry tomatoes, toasted pine nuts, grated Parmesan, or fresh basil

Step-by-Step Instructions

  1. Prep the Zoodles: Spiralize the zucchinis and sprinkle them lightly with salt. Let them sit for 15 minutes, then pat dry.
  2. Cook the Zoodles: Heat a large skillet over medium heat. Add olive oil, then toss in the zoodles. Cook for 1-2 minutes, stirring gently, until warmed through but still firm.
  3. Add the Pesto: Reduce the heat to low and add the pesto sauce to the skillet. Stir until the zoodles are evenly coated.
  4. Serve and Garnish: Transfer to plates or bowls. Top with cherry tomatoes, pine nuts, Parmesan, or fresh basil for extra flavor and presentation.

Conclusion: A Dish You’ll Come Back To Again and Again

Zucchini noodles with pesto are more than just a recipe—they’re an experience. They bring freshness, flavor, and creativity to your kitchen, proving that healthy eating doesn’t have to be boring. Whether you’re serving them as a light lunch, a dinner side, or even a main course with some added protein, this dish is sure to impress.

So, why not give it a try? Once you taste that perfect combination of tender zoodles and rich, garlicky pesto, there’s no going back. Your taste buds—and your body—will thank you!

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