Zucchini Noodles with Pesto is your go-to meal when you’re craving something light yet satisfying. It’s a delightful blend of fresh, vibrant pesto paired with the subtle crunch of zucchini noodles. Perfect for a quick lunch or an easy dinner!
First, let’s tackle the zucchinis. If you have a spiralizer, it’s a breeze to transform these into lovely, long noodles. No spiralizer? No problem—use a julienne peeler or even a regular vegetable peeler for wider ribbons. Once done, set them aside.
Now, for the pesto! In your food processor, toss in the fresh basil leaves, grated Parmesan, pine nuts, and garlic. Pulse until everything is finely chopped. You’re aiming for a coarse consistency here.
With the processor running, slowly drizzle in the olive oil. You’ll notice the mixture turning into a smooth, creamy sauce. Once it looks right, season the pesto with salt, pepper, and a squeeze of lemon juice. Taste and adjust as needed—you want a balanced, vibrant flavor.
Finally, grab a large bowl and gently toss the zucchini noodles with your freshly made pesto. Make sure those noodles are well-coated. Serve it up straight away, or pop it in the fridge for a chilled, refreshing dish.
This dish pairs wonderfully with a crisp glass of white wine or a light, citrusy cocktail. For a more substantial meal, top with grilled chicken or shrimp. A side of crusty bread also complements the flavors nicely.
Zucchinis are the star, offering a light base that absorbs the pesto beautifully. Fresh basil leaves provide that classic pesto aroma and flavor. Parmesan cheese adds a savory, umami kick, while pine nuts lend a rich, buttery texture. Garlic gives a pungent punch, enhancing the overall taste. Olive oil makes the pesto smooth and lush. Finally, the lemon juice brightens everything up with a fresh zing.
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