Teresa's Recipes
Zucchini Noodles with Homemade Pesto
Delight in this vibrant and healthy dish featuring fresh zucchini noodles paired with a luscious homemade pesto sauce. Originating from the Italian region of Liguria, pesto has long been a staple in Italian cuisine, celebrated for its fresh flavors and versatility. This recipe transforms simple zucchini into a gourmet experience, bringing together the aromatic essence of basil, the nuttiness of pine nuts, and the richness of Parmesan. Perfect for a light lunch or as a refreshing dinner option, this dish is sure to impress!
Ingredients
- 2 medium-sized Zucchini
- 2 cups, packed Fresh basil leaves
- 1/4 cup Pine nuts
- 2 cloves Garlic
- 1/2 cup, grated Parmesan cheese
- 1/3 cup Olive oil
- 1/2 teaspoon, or to taste Salt
- 1/4 teaspoon, or to taste Black pepper
- 1 cup, halved Cherry tomatoes
- for garnish Fresh basil leaves
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Calories: 250
- Fat: 18g
- Carbs: 10g
- Protein: 8g
- Sodium: 300mg
- Sugar: 3g
Instructions
- Using a spiralizer or a vegetable peeler, create zucchini noodles from the zucchini. Set aside.
- In a food processor, combine the fresh basil leaves, pine nuts, garlic, grated Parmesan cheese, olive oil, salt, and black pepper. Process until smooth to create a vibrant pesto sauce. Taste and adjust seasoning if necessary.
- Heat a large skillet over medium heat and add the zucchini noodles. Sauté for 2-3 minutes until slightly softened but still al dente.
- Add the halved cherry tomatoes and the prepared pesto sauce to the skillet. Toss gently to coat the zucchini noodles and tomatoes evenly with the sauce. Cook for an additional 2-3 minutes until everything is heated through.
- Remove from heat and garnish with fresh basil leaves before serving.
- Serve hot and enjoy the fresh flavors!
Tips
- For a nut-free version, substitute the pine nuts with sunflower seeds.
- If you want to add more protein, grilled chicken or shrimp pairs wonderfully with this dish.
- You can prepare the pesto sauce in advance and store it in the fridge for up to a week.