Fresh Zucchini Noodles with Pesto and Cherry Tomatoes
Looking for a light and refreshing dish that’s packed with flavor? This Zucchini Noodles with Pesto recipe is your answer! It's a delightful way to enjoy a healthy meal while savoring the rich taste of homemade pesto and the sweetness of cherry tomatoes.
Ingredients
- 4 medium zucchinis, spiralized
- 1 cup cherry tomatoes, halved
- 1 cup fresh basil leaves
- 1/4 cup pine nuts or walnuts
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/3 cup olive oil
- Salt and pepper to taste
- Optional: Extra Parmesan for garnish
Instructions
- Prepare the Pesto: In a food processor, combine basil, pine nuts, Parmesan cheese, garlic, and a pinch of salt. Pulse until finely chopped. With the processor running, slowly drizzle in olive oil until the mixture is smooth and creamy. Adjust seasoning with salt and pepper.
- Sauté Zucchini Noodles: In a large skillet, heat a drizzle of olive oil over medium heat. Add the spiralized zucchini and sauté for 2-3 minutes, just until slightly tender.
- Combine: Remove the skillet from heat and add the pesto to the zucchini noodles. Toss gently to combine. Add the halved cherry tomatoes and mix until well distributed.
- Serve: Plate the zucchini noodles and top with extra Parmesan cheese if desired. Enjoy immediately!
Cook’s tips
- Don't overcook the zucchini noodles; they should be just tender, not mushy.
- Toast the pine nuts in a dry skillet for 2-3 minutes before making the pesto to enhance their nutty flavor.
- If your pesto is too thick, add a splash of pasta water or extra olive oil to loosen it.
- Serve immediately after combining to prevent the zucchini from releasing too much water.
Substitutions
- Use walnuts instead of pine nuts for a more budget-friendly option.
- Substitute Parmesan with nutritional yeast for a dairy-free version.
- Swap cherry tomatoes for sun-dried tomatoes for a richer, more intense flavor.
- Add grilled chicken or shrimp for extra protein.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat, but note that zucchini noodles will release water and may become soft; best enjoyed fresh.
FAQ
Can I make this recipe ahead of time?
It's best served fresh, but you can prepare the pesto ahead and store it in the fridge for up to a week. The zucchini noodles should be spiralized just before cooking.
How do I prevent zucchini noodles from becoming watery?
After spiralizing, sprinkle the noodles with salt and let them drain in a colander for 10 minutes, then pat dry before sautéing. This helps remove excess moisture.
Can I use a different type of cheese?
Yes, you can use Romano, Pecorino, or even a dairy-free alternative like nutritional yeast for a vegan option.
