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Fresh Zucchini Noodles with Creamy Pesto Perfect for Easy Healthy Dinners

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A quick and easy recipe featuring spiralized zucchini noodles tossed in a creamy homemade pesto with sweet cherry tomatoes. This light yet filling dish is perfect for healthy weeknight dinners.

Ingredients

Scale
  • 3 medium zucchini, spiralized into noodles (about 4 cups)
  • 2 cups packed fresh basil leaves
  • 1½ cups cherry tomatoes, halved
  • ¼ cup pine nuts, toasted (or walnuts as a substitute)
  • 2 cloves garlic, minced
  • ½ cup grated Parmesan cheese
  • ⅓ cup extra virgin olive oil
  • ¼ cup heavy cream (or coconut cream for dairy-free)
  • 1 tablespoon freshly squeezed lemon juice
  • Salt and pepper to taste

Instructions

  1. Wash and dry the zucchini thoroughly. Using a spiralizer, create noodles until you have about 4 cups (approximately 3 medium zucchini). Place the noodles in a colander, sprinkle lightly with salt, and let them sit for 10 minutes to draw out excess moisture. Then, gently squeeze the noodles with paper towels to remove any remaining liquid.
  2. Toast the pine nuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently until golden and fragrant. Remove from heat and let cool.
  3. In a food processor or blender, combine basil leaves, toasted pine nuts, minced garlic, grated Parmesan, lemon juice, and a pinch of salt and pepper. Pulse to combine. With the machine running, slowly drizzle in the olive oil until the mixture is smooth. Add the heavy cream and pulse a few more times until creamy but still slightly textured. Adjust seasoning as needed. If too thick, add 1-2 teaspoons of water to reach desired consistency.
  4. Rinse and halve the cherry tomatoes. Set aside.
  5. In a large mixing bowl, combine the zucchini noodles, creamy pesto, and cherry tomatoes. Toss gently to coat evenly without crushing the noodles. Optionally, briefly sauté the coated noodles in a nonstick skillet over medium heat for 2-3 minutes to warm them while keeping them crisp.
  6. Serve immediately, garnished with extra pine nuts or freshly grated Parmesan and fresh cracked black pepper if desired.

Notes

Toast pine nuts to enhance flavor. Dry zucchini noodles well to avoid watery pesto noodles. Slowly drizzle olive oil into pesto for creamy texture. Use fresh garlic for best flavor. Pesto and noodles can be prepared separately ahead to prevent sogginess. For dairy-free, substitute Parmesan and heavy cream with nutritional yeast and coconut cream. Nut-free pesto can be made using sunflower or pumpkin seeds.

Nutrition

Keywords: zucchini noodles, creamy pesto, healthy dinner, low carb, gluten-free, quick recipe, cherry tomatoes, vegetarian

Find it online: https://blipflavor.com/fresh-zucchini-noodles-with-creamy-pesto-perfect-for-easy-healthy-dinners/