Zucchini Noodles Pesto Recipe

Zucchini: Spiralized into noodles, these serve as a low-carb alternative to pasta.

Basil leaves: Fresh and aromatic, they are the base of the pesto sauce.

Toasted pine nuts: Adds a rich, buttery flavor to the pesto.

Garlic: Provides a pungent, savory depth to the sauce.

Olive oil: The liquid base that helps blend the pesto into a smooth sauce.

Nutritional yeast: Adds a cheesy, nutty flavor, perfect for vegan dishes.

Lemon juice: Freshly squeezed to add a zesty brightness to the pesto.

Salt: Enhances all the flavors in the dish.

Pepper: Adds a touch of heat and complexity.

When making the pesto sauce, ensure you blend the basil leaves, toasted pine nuts, and garlic first before slowly drizzling in the olive oil. This technique helps to emulsify the sauce, giving it a smoother and creamier texture.

• Zucchinis - Substitute with cucumber: Cucumber can be spiralized similarly to zucchini and provides a refreshing, crunchy texture.

• Basil leaves - Substitute with spinach leaves: Spinach offers a milder flavor but still provides a vibrant green color and nutritional benefits.

• Toasted pine nuts - Substitute with toasted sunflower seeds: Sunflower seeds offer a similar nutty flavor and crunch, making them a great alternative.

• Garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor that can complement the pesto without overpowering it.

• Olive oil - Substitute with avocado oil: Avocado oil has a similar consistency and a mild flavor that works well in pesto.

• Nutritional yeast - Substitute with miso paste: Miso paste adds a similar umami flavor and depth, making it a good alternative for nutritional yeast.

• Freshly squeezed lemon juice - Substitute with apple cider vinegar: Apple cider vinegar provides a similar tangy acidity that can brighten up the pesto.

• Salt - Substitute with soy sauce: Soy sauce can add a salty, umami flavor that enhances the overall taste of the pesto.

• Pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and spice, offering a different but complementary flavor profile.

• Allow the zucchini noodles to cool completely before storing to prevent condensation and sogginess.
• Transfer the cooled noodles to an airtight container, separating them from the pesto sauce to maintain texture.
• Store the pesto sauce in a separate airtight container to preserve its vibrant flavor and freshness.
• Keep both containers in the refrigerator for up to 3 days for optimal taste and texture.
• For longer storage, freeze the zucchini noodles by spreading them in a single layer on a baking sheet and placing them in the freezer until solid.
• Once frozen, transfer the noodles to a freezer-safe bag or container, removing as much air as possible to prevent freezer burn.
• Freeze the pesto sauce in ice cube trays for easy portioning, then transfer the frozen cubes to a freezer-safe bag or container.
• When ready to use, thaw the zucchini noodles and pesto sauce in the refrigerator overnight.
• Reheat the noodles gently in a pan over medium heat, adding the thawed pesto sauce and tossing until well coated and warmed through.
• Enjoy your delicious zucchini noodles with pesto sauce as if freshly made!

• Stovetop Method:

  1. Heat a non-stick pan over medium heat.
  2. Add a splash of olive oil or a bit of water to the pan.
  3. Add the leftover zucchini noodles and pesto sauce to the pan.
  4. Stir gently and heat for 2-3 minutes until warmed through, ensuring the noodles don't become too soft.

• Microwave Method:

  1. Place the zucchini noodles and pesto sauce in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or a damp paper towel.
  3. Microwave on medium power for 1-2 minutes, stirring halfway through.
  4. Check the temperature and heat for an additional 30 seconds if needed.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the zucchini noodles and pesto sauce in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for 10-15 minutes, stirring halfway through, until heated evenly.

• Steamer Method:

  1. Set up a steamer basket over a pot of boiling water.
  2. Place the zucchini noodles and pesto sauce in the steamer basket.
  3. Cover and steam for 3-4 minutes until warmed through.
  4. Toss gently before serving to ensure even heating.

• Spiralizer: used to turn the zucchinis into noodles, creating a pasta-like texture.

• Blender: combines the basil leaves, toasted pine nuts, garlic, olive oil, nutritional yeast, lemon juice, salt, and pepper to make a smooth pesto sauce.

• Pan: used to lightly sauté the zucchini noodles until they are just tender.

• Spatula: helps to toss the zucchini noodles with the pesto sauce, ensuring they are well coated.

• Measuring cups: used to measure out the basil leaves, pine nuts, olive oil, and nutritional yeast accurately.

• Measuring spoons: used to measure the lemon juice, salt, and pepper.

• Garlic press: optional, but can be used to crush the garlic cloves before adding them to the blender.

• Knife: used to cut the zucchinis into manageable pieces before spiralizing.

• Cutting board: provides a surface to cut the zucchinis and other ingredients.

• Serving bowl: used to serve the finished zucchini noodles with pesto.

Pre-spiralize the zucchini: Spiralize the zucchinis ahead of time and store them in an airtight container in the fridge.

Make pesto in bulk: Prepare a larger batch of pesto and freeze it in portions for future use.

Use a food processor: A food processor can blend the pesto sauce faster than a blender.

Toast pine nuts in advance: Toast the pine nuts ahead of time and store them in an airtight container.

Quick sauté: Sauté the zucchini noodles briefly to save time and retain their crunch.