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Introduction
Zucchini noodles, or 'zoodles,' have become a popular alternative to traditional pasta, particularly among those seeking a gluten-free or low-carb option. This dish, however, transcends dietary trends and pays homage to the culinary heritage of Italy, where pesto originated. Hailing from the Liguria region, pesto's roots can be traced back to the 16th century when it was traditionally made with a mortar and pestle, a labor-intensive process that ensured every ingredient's flavor was fully extracted. Today, this dish celebrates the marriage of traditional Italian pesto with the modern twist of spiralized zucchini, offering a delightful balance of flavors and textures.
Ingredients
• 1 lb zucchini, spiralized or julienned into noodles
• 2 cups fresh basil leaves, packed
• 1/2 cup toasted pine nuts
• 1/4 cup extra virgin olive oil
• 2 cloves garlic, minced
• 1 tbsp lemon zest, finely grated
• 1/4 cup grated Parmesan cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
Step 1:
Using a spiralizer or julienne peeler, spiralize or julienne the zucchini into noodle-like strands. Set aside.
Step 2:
In a food processor, combine the fresh basil leaves, toasted pine nuts, olive oil, minced garlic, lemon zest, grated Parmesan cheese, salt, and black pepper. Pulse until a coarse pesto forms, scraping down the sides as needed.
Step 3:
In a large bowl, toss the zucchini noodles with the prepared pesto until well coated.
Step 4:
Let the mixture sit for 2-3 minutes to allow the zucchini noodles to slightly soften and absorb the flavors.
Step 5:
Serve immediately, garnishing with additional grated Parmesan cheese or toasted pine nuts if desired.
Q: Can I use a different type of squash instead of zucchini?
A: Yes, you can substitute other summer squashes like yellow squash or even carrots for the zucchini noodles. Just adjust the cooking time as needed based on the vegetable's texture.
Q: How do I prevent the zucchini noodles from becoming watery?
A: It's best to serve the zucchini noodles with pesto immediately after tossing them together. The longer they sit, the more moisture the zucchini will release. You can also lightly salt the noodles and let them drain in a colander before tossing with the pesto.
Q: Can I make the pesto ahead of time?
A: Yes, you can make the pesto a day or two in advance and store it in an airtight container in the refrigerator. Let it come to room temperature before tossing with the zucchini noodles.
• For a nut-free version, substitute toasted breadcrumbs or seeds for pine nuts in the pesto.
• Use the largest holes on a box grater to grate the Parmesan cheese.
• For a vegan option, omit the Parmesan cheese or use a plant-based alternative.
• Ensure all produce is washed thoroughly before preparing.
• This recipe is naturally gluten-free and can be made dairy-free by omitting the Parmesan cheese.
Serve the zucchini noodles with pesto immediately, garnishing with additional Parmesan cheese or toasted pine nuts if desired.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The zucchini noodles will release moisture as they sit, so it's best to consume them fresh.
Prepare the pesto while the zucchini noodles are being spiralized or julienned to save time. The entire dish can be assembled in under 20 minutes.
- Use the largest holes on a box grater to easily grate the Parmesan cheese.
- Toast the pine nuts in a dry skillet over medium heat until fragrant and lightly browned for maximum flavor.
- Allow the zucchini noodles to sit with the pesto for a few minutes before serving to help them absorb the flavors.
For a nutty crunch, substitute toasted breadcrumbs or seeds for the pine nuts in the pesto. For a vegan option, omit the Parmesan cheese or use a plant-based alternative.
This light and fresh dish pairs beautifully with a crisp white wine, such as a Sauvignon Blanc or Pinot Grigio. It can also be served alongside grilled chicken or fish for a complete meal.
Best in summer when zucchini and fresh basil are in season.
This recipe contains tree nuts (pine nuts) and dairy (Parmesan cheese). Variations are provided for a nut-free and dairy-free (vegan) option.
