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In recent years, zucchini noodles, commonly referred to as "zoodles," have surged in popularity as a vibrant, healthy alternative to traditional pasta. With their light texture and versatility, they provide a wonderful canvas for a variety of sauces and toppings, making them a favorite among health-conscious eaters and culinary enthusiasts alike. As more people seek gluten-free and low-carb options, zucchini noodles have firmly established themselves as a go-to ingredient for those looking to enjoy the flavors of pasta without the extra calories and carbohydrates.

Basil Pesto Zucchini Noodles

Discover the vibrant world of zucchini noodles, or zoodles, as a healthy pasta alternative. This recipe for Zesty Basil Pesto Zucchini Noodles showcases the delightful pairing of fresh zucchini and aromatic basil pesto, packed with flavor and nutrition. With minimal ingredients and simple steps, you'll create a dish that's gluten-free, low-carb, and visually stunning. Perfect for lunch or dinner, embrace delicious, wholesome eating today!
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Ingredients
  

4 medium zucchinis

1 cup fresh basil leaves, packed

1/4 cup pine nuts (or walnuts)

2 cloves garlic, peeled

1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan version)

1/2 cup extra virgin olive oil

Salt and pepper to taste

Cherry tomatoes, halved (for garnish)

Fresh basil leaves (for garnish)

Instructions
 

Prepare the Zucchini Noodles:

    - Using a spiralizer, julienne peeler, or a sharp knife, create noodles from the zucchinis. If using a knife, cut into thin strips resembling pasta. Place the zucchini noodles in a colander, sprinkle with a little salt, and allow them to drain for about 15-20 minutes to remove excess moisture. This helps prevent them from becoming too soggy later.

      Make the Basil Pesto:

        - In a food processor, combine the fresh basil leaves, pine nuts (or walnuts), garlic cloves, and grated Parmesan cheese. Pulse several times until the ingredients are coarsely chopped.

          - While the processor is running, gradually pour in the extra virgin olive oil until the mixture is smooth and creamy. You may need to scrape down the sides of the bowl occasionally to ensure everything blends well. Season with salt and pepper to taste.

            Cook the Zucchini Noodles:

              - In a large skillet over medium heat, add a drizzle of olive oil. Once heated, add the drained zucchini noodles. Sauté for about 2-3 minutes, tossing gently, until the noodles are just tender but still have a nice crunch.

                Combine and Serve:

                  - Remove the skillet from heat and add the basil pesto to the zucchini noodles. Toss well to coat the noodles evenly with the pesto. If desired, you can add a bit more olive oil for flavor and creaminess.

                    - Serve the zucchini noodles hot, garnished with halved cherry tomatoes and fresh basil leaves. Enjoy your healthy, flavorful dish!

                      Prep Time, Total Time, Servings: 15 mins | 30 mins | 4 servings