Zucchini Noodles Pesto with Garlic Basil & Walnuts
Looking for a fresh and vibrant way to enjoy your meals? This recipe for Zucchini Noodles Pesto with Garlic Basil is just what you need. It's a light yet satisfying dish that brings together the rich flavors of basil and garlic, perfectly complemented by the crunch of walnuts. Ready in just 10 minutes, it's a quick and healthy alternative to traditional pasta.
Ingredients
- 4 medium zucchinis, spiralized into noodles
- 1 cup fresh basil leaves
- 2 cloves garlic, minced
- 1/4 cup walnuts, toasted
- 1/4 cup olive oil
- 1/4 cup grated Parmesan cheese (optional)
- Salt and pepper to taste
- Cherry tomatoes for garnish (optional)
Instructions
- Prepare the Zucchini: Spiralize the zucchinis into noodles and set aside.
- Make the Pesto: In a food processor, combine the basil leaves, minced garlic, toasted walnuts, and Parmesan cheese (if using). Pulse until finely chopped. Slowly drizzle in the olive oil while the processor is running until smooth. Season with salt and pepper to taste.
- Combine: In a large bowl, toss the zucchini noodles with the garlic basil pesto until well coated.
- Serve: Plate the zucchini noodles and garnish with cherry tomatoes and additional walnuts if desired. Enjoy immediately!
Cook’s tips
- Use a spiralizer with a medium blade for perfect noodle texture.
- Toast the walnuts in a dry skillet over medium heat until fragrant to enhance their nutty flavor.
- Salt the zucchini noodles lightly and let them sit for 5 minutes, then pat dry to remove excess moisture before tossing with pesto.
- Serve immediately; zucchini noodles can release water if they sit too long.
- For a creamier pesto, add a splash of lemon juice or a tablespoon of water while blending.
Substitutions
- Use pine nuts or almonds instead of walnuts.
- Substitute basil with spinach or arugula for a different flavor profile.
- For a dairy-free version, omit Parmesan or use nutritional yeast.
- Swap zucchini with yellow squash or carrot ribbons for variety.
- Use a store-bought pesto if short on time, but adjust seasoning to taste.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, but note that zucchini noodles may release water upon reheating; drain excess liquid before serving.
Frequently asked questions
Can I make this dish ahead of time?
It's best served fresh, but you can prepare the pesto ahead and store it in the fridge for up to 3 days. Spiralize the zucchini just before serving to prevent sogginess.
How do I prevent zucchini noodles from becoming watery?
Salt the noodles and let them sit for a few minutes, then pat dry with a paper towel. Also, avoid overdressing with pesto and serve immediately.
Can I use a different type of nut?
Yes, pine nuts, almonds, or even cashews work well. Just toast them first to bring out their flavor.
Is this dish suitable for a vegan diet?
Yes, simply omit the Parmesan cheese or use a vegan Parmesan alternative, such as nutritional yeast or a store-bought vegan option.
