Zucchini Noodles with Pine Nuts Pesto
This Zucchini Noodles with Pine Nuts Pesto are the perfect gluten-free, zucchini pasta. Plus, the combination of cherry and grape tomatoes and fresh basil, pine nuts, nutritional yeast sauce make this fresh, filling and protein packed meal.
Okay, here’s the bottom line: THIS IS DELICIOUS.
Juicy, sweet tomatoes, yummy zucchini, basil, nutty pines…. Fresh veggies, herbs and some nuts on the equation, these are the things I live for! This recipe is the best way to use all of them up while making a cozy meal.
As an aside to my declaration of love to the zoodle, may I also just say if you are venturing into zoodle territory for the first time, this is the recipe to start with? Because of the roasted garlic that goes with fresh basil, pine nuts, olive oil, nutritional yeast, salt, and pepper, make the perfect pesto sauce match for this veggie noodles. your zoodles will be restaurant-style level.
Moreover, you’ll feel like a million bucks without spending a million bucks, which happens to be my favorite way to feel like a million bucks.😜
How to make zucchini noodles with pine nuts pesto
- Spiralize the zucchini and let it drain.
- Prepare pesto sauce by blending all together: basil, fresh lemon juice, roasted garlic, nutritional yeast, pine nuts, coco aminos and olive oil.
- Add olive oil to a pan a cook the zucchini noodles for 1-2 minutes. Then add pesto sauce and tomatoes. Reserve some for garnishing later. Cook for 1 more minute and remove form stove.
- Set the noodles on a plate and garnish with tomatoes and fresh basil leaves. Enjoy.
Final tips
- Make your zoodles ahead of time! This is the best time-saving tip. After you’ve spiralized several zucchini, line a large plastic or glass storage container with a paper towel, add your noodles and place in the refrigerator. They’ll stay fresh for 2-3 days.
- To avoid getting soggy zucchini noodles, don’t cook them for a long period of time.
- Drain the zucchini before tossing it with the pesto. This keeps your pesto sauce from getting to watery.
- If you want the zucchini noodles look more like regular pasta, peel them off but it’s really not necessary. I love the added green color in my dish and extra nutrients it provides, like dietary fiber.
How to store
Place zucchini noodles in an airtight container in the refrigerator. They will last for about 3 days in the fridge.
When you’re ready to eat them, simply thaw them out, cook until they’re warm and enjoy!
Not freezing friendly.
Serving suggestions
This zucchini pasta pesto is great on its own, but you can always top it with grilled chicken, shrimp, salmon or your favorite protein. For chicken recipes that might go well with this recipe, check our Creamy Rosemary Chicken, Lamb Meatballs or Pecan-Crusted Chicken.
Try it with some grilled or roasted vegetables like red pepper, portabella mushrooms, and sweet onions. Pretty much anything would taste good with fresh basil, pine nuts and roasted garlic.
You’ll like every bit of it. It’s finger-lickin’ good! Enjoy it, friends!🌞
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Zucchini Noodles with Pine Nuts Pesto
Equipment
- 1 spiralizer
Ingredients
- 2 zucchini ends trimmed
- 1½ cups fresh basil
- 1 garlic head roasted
- 2 tsp fresh lemon juice
- 1 tbsp nutritional yeast
- ½ tsp coco aminos
- 1 cup pine nuts
- sea salt and black pepper to taste
- ⅓ cup olive oil
- ½ cup cherry or grape tomatoes sliced
Instructions
- Preheat oven to 400℉ and then prepare a head of garlic cutting the top of it and pouring some olive, salt and pepper. Bake for 20 minutes.
- Using a veggie spiralizer, a julienne peeler, or a mandoline slicer, slice the zucchini into noodles. Set aside.
- In a blender or food processor, combine the basil, roasted garlic, lemon juice, nutritional yeast, coco aminos, pine nuts, sea salt and black pepper, and pulse until getting a creamy texture.
- Heat some olive oil on a pan and sauté the noodles for 2 minutes. Then add pesto and tomatoes and cook for 1 more minute. Transfer the zucchini noodles to a serving bowl. Top with some more tomatoes and basil leaves. Serve warm.