Discover the perfect blend of flavors with our Pesto Parmesan Zucchini Noodles recipe.
Elevate your pasta experience with this low-carb and flavorful twist on traditional noodles.
Pesto Parmesan Zucchini Noodles
- 3 medium-sized zucchinis, spiralized
- 1 cup fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/3 cup pine nuts
- 2 cloves garlic
- 1/2 cup extra-virgin olive oil
- Salt and pepper to taste
- Blitz basil, Parmesan, pine nuts, and garlic in a food processor.
- Stream in olive oil until smooth; season with salt and pepper.
- Toss spiralized zucchini with pesto until well-coated.
- Serve immediately, garnished with extra Parmesan if desired.
Total Time: 25 minutes
- Q: Can I use store-bought pesto for this recipe?
- A: Yes, but making fresh pesto enhances the flavor.
- Q: How do I prevent zucchini noodles from becoming watery?
- A: Sprinkle salt on spiralized zucchini, let sit, and then squeeze out excess moisture.
- Q: Can I make this dish ahead of time?
- A: It’s best enjoyed fresh, but you can prepare components in advance.
Pesto Parmesan Zucchini Noodles are a delightful, healthy alternative to traditional pasta. Enjoy the fresh and vibrant flavors in every bite!
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