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- 4 medium zucchinis, spiralized into noodles - 1 cup cherry tomatoes, halved - 1 cup fresh basil leaves - 1/4 cup pine nuts - 1/4 cup Parmesan cheese, grated (or nutritional yeast for a vegan option) - 2 cloves garlic, minced - 1/4 cup olive oil - Salt and pepper to taste - 1 tablespoon lemon juice - Crushed red pepper flakes - Nutritional yeast - Use vegan Parmesan cheese or other cheese alternatives. - Swap pine nuts with walnuts or almonds for a different flavor. This dish shines with its fresh ingredients. Zucchini noodles serve as a healthy base. They absorb the pesto flavor well. The vibrant cherry tomatoes add a pop of color and sweetness. Each ingredient brings its own charm. I love using fresh basil for its bright taste. The garlic adds depth, while olive oil ties everything together. For a bit of heat, add crushed red pepper flakes. Nutritional yeast is a great vegan option that adds a cheesy flavor. You can easily swap ingredients based on what you have. This flexibility makes the recipe fun and easy. The Full Recipe includes easy steps to put it all together. So, gather your ingredients and let's create something delicious! To make the pesto, I use a food processor. Start by adding the fresh basil leaves, pine nuts, grated Parmesan cheese, minced garlic, lemon juice, and a pinch of salt to the bowl. Pulse the mixture until it is finely chopped. This step lays the base for a vibrant flavor. For a creamy texture, slowly drizzle olive oil into the food processor while it runs. This ensures a smooth blend. If needed, scrape down the sides and blend again. Taste and adjust salt and pepper as desired. This pesto adds a fresh zing that brightens the dish. In a large skillet, heat a drizzle of olive oil over medium heat. Add the halved cherry tomatoes and a pinch of salt. This step brings out their natural sweetness. Cook them for 3-4 minutes until they soften. Be careful not to overcook them; we want them juicy but not mushy. Now, it’s time to cook the zucchini noodles. Add the spiralized noodles to the skillet with the cherry tomatoes. Toss them gently to combine. Cook for about 2-3 minutes. This keeps the noodles slightly tender yet still al dente. You want that perfect bite! Once the noodles are just right, remove the skillet from heat. Stir in the homemade pesto until the noodles are well coated. This will create a deliciously fresh meal that looks as good as it tastes. For the full recipe, check out the detailed instructions above. Recommended Tools To spiralize zucchini, you need a spiralizer. You can find handheld or countertop versions. A vegetable peeler also works for wider noodles. Make sure your tool is easy to clean. Zucchini Selection Tips Choose firm zucchinis that are medium-sized. Look for smooth skin and no blemishes. Fresh zucchinis have a bright color. If they are too big, they may have large seeds and be less tasty. Adding Extra Ingredients You can change your pesto by adding nuts like walnuts or cashews. Try mixing in spinach or arugula for a different flavor. For a kick, add some lemon zest or crushed red pepper flakes. Preparing Raw Pesto To make raw pesto, blend basil, nuts, garlic, and olive oil. Use fresh ingredients for the best taste. Keep it simple for a bright flavor. If you want a creamier texture, add more olive oil. Pairing with Proteins This dish pairs well with grilled chicken or shrimp. For a vegetarian option, serve it with chickpeas or tofu. These proteins add more flavor and make the meal heartier. Presentation Tricks Serve your zucchini noodles on a big white plate. This makes the colors pop. Top with extra cherry tomatoes and basil for a beautiful look. A sprinkle of cheese adds a nice touch too. {{image_2}} You can easily make this dish vegan. Instead of Parmesan cheese, use nutritional yeast. This will give your pesto a cheesy flavor without any dairy. Nutritional yeast is packed with nutrients and adds a nice umami taste. It’s a simple swap that keeps the dish rich and tasty. Zucchini noodles serve as a great gluten-free pasta. They are low in carbs and full of nutrients. Using zucchini means you can enjoy a light meal without gluten. If you want other vegetable noodles, try spiralized carrots or sweet potatoes. Both add different flavors and textures to your dish. For a twist, mix up your herb combinations. Try using parsley, cilantro, or even mint in your pesto. Each herb brings a new taste to the table. You can also add seasonal vegetables like bell peppers or spinach. These will enhance the color and nutrition of your meal. Don't be afraid to experiment with what you have on hand! - Refrigeration Tips: Place leftovers in an airtight container. This keeps the flavors fresh. Store in the fridge for up to three days. Use a layer of parchment paper to separate the noodles from the sauce. This helps prevent sogginess. - Freezing Instructions: You can freeze leftovers, but be cautious. Zucchini noodles can become mushy when thawed. If you must freeze, store the pesto and noodles separately. Use freezer-safe bags or containers. They can last for about a month. - Best Methods for Reheating: The best way to reheat zucchini noodles is in a skillet. Heat on low with a splash of olive oil. Stir gently to warm through. You can also use the microwave, but this may make the noodles soggy. - Maintaining Texture and Flavor: To keep the noodles firm, avoid high heat. Reheat just until warmed. Adding a sprinkle of fresh basil can refresh the dish and enhance flavor. - How Long Will it Last?: When stored properly, zucchini noodles with pesto can last up to three days in the fridge. If frozen, use within a month for best quality. - Signs of Spoilage: Check for a sour smell or discoloration. If the noodles become slimy or have an off taste, it's time to toss them. Always trust your senses; if in doubt, throw it out. Yes, you can make zucchini noodles ahead of time. To store them, follow these best practices: - Spiralize zucchini and place it in a paper towel. - Pat dry to remove excess moisture. - Store in an airtight container in the fridge for up to two days. - Avoid cooking them until you are ready to serve. This keeps them fresh and crunchy. If you want to swap zucchini, you have some great options. Here are some alternative vegetables: - Carrots: Spiralize them for a sweet flavor. - Cucumbers: They add a nice crunch and freshness. - Sweet potatoes: They offer a hearty alternative. - Butternut squash: This gives a rich, nutty taste. These choices work well with pesto and cherry tomatoes. To make a larger batch of zucchini noodles with pesto, adjust your ingredients like this: - Double or triple the amount of zucchini and cherry tomatoes. - Increase the pesto ingredients accordingly. - Keep the cooking time similar, but check for doneness. This way, you’ll have a tasty meal for a crowd. This blog post covered everything you need for a delicious zucchini noodle dish. We explored key ingredients like zucchini, pesto, and cherry tomatoes, along with optional additions for flavor. The step-by-step guide on preparing pesto and cooking zucchini noodles makes it easy. Don’t forget the tips for customization and variations to suit your taste. In summary, enjoy this healthy meal with your own unique twist. Remember, cooking is all about having fun and trying new things.

7. Zucchini Noodles with Pesto and Cherry Tomatoes

Discover the delicious world of zesty zucchini noodles with pesto and cherry tomatoes! This vibrant dish combines spiralized zucchini with a creamy homemade pesto made from fresh basil, garlic, and nuts, topped with juicy cherry tomatoes. Perfect for a quick and healthy meal, this recipe is both satisfying and simple to make. Click through to explore the full recipe and elevate your mealtime with this fresh and flavorful option!
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Ingredients
  

4 medium zucchinis, spiralized into noodles

1 cup cherry tomatoes, halved

1 cup fresh basil leaves

1/4 cup pine nuts

1/4 cup Parmesan cheese, grated (or nutritional yeast for a vegan option)

2 cloves garlic, minced

1/4 cup olive oil

Salt and pepper to taste

1 tablespoon lemon juice

Optional: Crushed red pepper flakes for heat

Instructions
 

Make the Pesto: In a food processor, combine basil leaves, pine nuts, Parmesan cheese, minced garlic, lemon juice, and a pinch of salt. Pulse until finely chopped.

    Add Olive Oil: With the food processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy. Scrape down the sides and blend again if necessary. Adjust salt and pepper to taste.

      Sauté Cherry Tomatoes: In a large skillet, heat a drizzle of olive oil over medium heat. Add the halved cherry tomatoes and a pinch of salt; sauté for 3-4 minutes, until they soften.

        Cook Zucchini Noodles: Add the spiralized zucchini noodles to the skillet and toss gently with the cherry tomatoes. Cook for about 2-3 minutes or until the noodles are slightly tender but still al dente.

          Combine and Serve: Remove the skillet from heat and stir in the homemade pesto until the noodles are well coated.

            Garnish: Serve immediately, topped with extra Parmesan cheese (or nutritional yeast), and add crushed red pepper flakes for heat if desired.

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