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In a world where health-conscious eating is on the rise, Zesty Basil Pesto Zucchini Noodles, affectionately known as "zoodles," have emerged as a beloved alternative to traditional pasta dishes. As more people seek to reduce their carbohydrate intake or embrace gluten-free lifestyles, zucchini noodles have stepped into the spotlight, offering a fresh and vibrant way to enjoy a classic favorite. This dish not only satisfies your cravings but also elevates your meals with its delightful flavor profile, anchored by the aromatic and zesty notes of basil pesto.

Basil Pesto Zucchini Noodles

Discover the delicious and nutritious world of Zesty Basil Pesto Zucchini Noodles, or zoodles. This healthy alternative to traditional pasta not only reduces carbohydrates but also adds a vibrant twist to your meals. With its fresh, aromatic basil pesto sauce—made from basil, garlic, cheese, and nuts—each bite is a flavorful delight. Easy to prepare and versatile, this dish enriches your diet with veggies while satisfying your cravings. Perfect for any culinary skill level!
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Ingredients
  

4 medium zucchinis

1 cup packed fresh basil leaves

1/4 cup pine nuts (or walnuts for a twist)

2 cloves garlic, peeled

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

1/2 cup extra virgin olive oil

Salt and black pepper, to taste

Cherry tomatoes, halved (for garnish)

Additional fresh basil leaves (for garnish)

Instructions
 

Prepare the Zucchini Noodles:

    - Using a spiralizer, julienne peeler, or a sharp knife, transform the zucchinis into noodle shapes. If using a knife, slice the zucchinis into thin strips similar to pasta.

      - Place the zucchini noodles in a colander, sprinkle them lightly with salt, and let them sit for about 15-20 minutes. This step allows excess moisture to escape, preventing the noodles from becoming soggy.

        Make the Basil Pesto:

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

            - With the food processor running, slowly drizzle in the extra virgin olive oil until the pesto achieves a smooth and creamy consistency. You might need to pause occasionally to scrape down the sides for an even blend. Taste and season with salt and black pepper as needed.

              Cook the Zucchini Noodles:

                - Heat a drizzle of olive oil in a large skillet over medium heat. Once the oil is hot, add the drained zucchini noodles. Sauté the noodles gently for about 2-3 minutes, tossing them lightly until they are just tender yet still retain a pleasing crunch.

                  Combine and Serve:

                    - Remove the skillet from the heat and fold the freshly made basil pesto into the zucchini noodles, ensuring each strand is well coated. For additional richness and flavor, feel free to add a splash more olive oil.

                      - Plate the zucchini noodles while hot and garnish with halved cherry tomatoes and additional fresh basil leaves for a vibrant presentation. Enjoy your healthy and flavorful dish!

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