![- 4 medium zucchini - 1 cup fresh basil leaves - 1/2 cup raw cashews - 2 garlic cloves - 2 tablespoons nutritional yeast - 2 tablespoons lemon juice - 1/4 cup extra-virgin olive oil - Sea salt and black pepper - 1 cup cherry tomatoes (for garnish) - Grated Parmesan cheese (optional) Zucchini noodles are a great base for a tasty meal. They are light and fresh. Pesto adds a burst of flavor and nutrition. The nuts and basil in pesto give it a creamy texture and rich taste. - Calories per serving: About 250 calories. - Macronutrient breakdown: - Carbs: 15g - Fats: 20g - Proteins: 6g Zucchini is low in calories but high in vitamins. It helps keep your body healthy. Pesto is rich in good fats from the nuts and olive oil. These fats help your heart. Together, this dish gives you energy without weighing you down. Eating zucchini noodles with pesto is a smart choice. They are filling and tasty. You get the satisfaction of a meal without the heavy carbs of pasta. Try the full recipe for a delightful dish that’s easy to prepare! To make zucchini noodles, you will need a spiralizer or a vegetable peeler. Here’s how to do it: - Spiralize the zucchini: Wash the zucchini well. Cut off both ends. Place it in the spiralizer and twist to create long, curly noodles. If you use a peeler, make long strips. - Prevent excess moisture: Zucchini has a lot of water. To avoid soggy noodles, sprinkle a bit of salt on them. Let them sit for 10 minutes, then pat dry with a paper towel. This keeps your dish nice and fresh. Pesto is what really makes this dish shine. Here’s how to create that creamy goodness: - Soaking cashews: Soak your raw cashews in water for at least 2 hours. This softens them and helps blend smoothly. If you're in a hurry, soak them in hot water for 30 minutes. - Blend ingredients: In a food processor, combine the soaked cashews, fresh basil leaves, minced garlic, nutritional yeast, lemon juice, and a pinch of sea salt. Pulse it until mixed. Slowly add olive oil while blending until you get a creamy texture. Stop to scrape down the sides as needed. Now, it’s time to bring it all together: - Toss the zucchini noodles with pesto: Place your zucchini noodles in a large bowl. Pour the creamy cashew pesto over them. Gently toss to coat the noodles evenly. - Sautéing vs. letting sit: You can choose to sauté the noodles or let them sit. Sautéing for 2-3 minutes warms them and slightly softens their texture. If you let them sit for 5-10 minutes, the flavors blend well without cooking. Both methods are tasty, so try them and see which one you like more! For the complete recipe, check out the [Full Recipe]. Enjoy making this vibrant dish! To make your pesto shine, taste it often. If it feels bland, add more salt. You can also try using different nuts, like almonds or walnuts, to change the flavor. If you want a bit of heat, toss in some red pepper flakes. For a twist, try spinach or arugula instead of basil. Each choice gives a new flavor to your dish. When cooking zucchini noodles, keep the heat low. This helps them cook evenly. Sauté them for just 2-3 minutes. You want them tender, not mushy. To prevent mushiness, avoid cooking them for too long. You can also pat them dry with a paper towel before cooking. This removes excess moisture and keeps your noodles firm. Make your dish pop by arranging the noodles in a nest shape. Scatter the cherry tomatoes around for a bright color contrast. A light drizzle of olive oil on top can elevate the dish further. If you sprinkle grated Parmesan cheese on top, it adds a nice touch. The visual appeal makes your meal more inviting. You can find the full recipe at the beginning of this article. {{image_4}} You can easily change some ingredients in this dish. If you can’t find cashews, try sunflower seeds or almonds. Both work well in the pesto. For a nut-free option, use pumpkin seeds instead. For the greens, if you have spinach or arugula, they make great substitutes. Each will give a unique taste to your pesto. Want to add some protein? Grilled chicken or shrimp can make this dish heartier. Simply cook them in a skillet or on the grill. If you want a vegetarian option, try adding chickpeas or lentils. For garnishes, consider sliced olives or fresh herbs like parsley. A sprinkle of red pepper flakes can add a nice kick too. You can enjoy zucchini noodles in many ways. For a fresh salad, serve them raw with pesto. This keeps them crunchy and light. If you like a smoky flavor, grill the zucchini noodles. Just toss them on a hot grill for a few minutes until they soften. This adds a nice char and depth to the dish. For more ideas, check out the Full Recipe for zesty zucchini noodles with creamy cashew pesto. To keep your zucchini noodles with pesto fresh, place them in an airtight container. This helps preserve their taste and texture. You can store them in the fridge for up to three days. If you want to freeze them, it's best to do so without the pesto. Zucchini noodles can get soggy once thawed. When it comes to reheating, avoid the microwave if possible. Instead, use a skillet over medium heat. This method keeps the noodles firm and tasty. Heat them for about two to three minutes. If you made a large batch, eat the leftovers within two days for the best flavor. Enjoy the freshness of the dish! To make zucchini noodles, you need a spiralizer or a vegetable peeler. These tools help create long, noodle-like strands from zucchini. Using a spiralizer is easy. Just place the zucchini in the tool and twist. If you don’t have one, a vegetable peeler can create thin strips. Yes, you can eat zucchini noodles raw. They have a nice crunch and fresh taste. Raw zucchini noodles are low in calories and high in water. This makes them great for hydration. They also provide vitamins A and C. Eating them raw keeps the nutrients intact. Pesto sauce is a healthy choice compared to many pasta sauces. It has fresh herbs, nuts, and olive oil. These ingredients provide healthy fats and antioxidants. Traditional pasta sauces often have added sugars and preservatives. Pesto offers a burst of flavor with fewer calories and better nutrition. Zucchini noodles pair well with many side dishes. Grilled chicken or shrimp adds protein. Roasted vegetables can bring extra flavor. You can also serve a simple salad on the side. They complement the lightness of the noodles. Adding cherry tomatoes enhances the dish's color and taste. For the full recipe, check out Zesty Zucchini Noodles with Creamy Cashew Pesto. In this post, we explored how to make delicious and healthy zucchini noodles with creamy cashew pesto. We covered required ingredients, step-by-step instructions, and helpful tips to make your dish shine. You can customize the recipe with different nuts and toppings for variety. Remember to store leftovers properly to enjoy later. Enjoy your fresh, tasty meal! Eating more veggies can be fun and rewarding. Try it out, and you might just love it!](https://recipetorch.com/wp-content/uploads/2025/05/8cac695d-5536-47fe-b0af-1950aadf244d-768x768.webp)
Are you ready to transform your dinner table with a fresh, vibrant dish? Zucchini noodles with pesto offer a delicious twist on traditional pasta. This recipe is not only flavorful but also packed with nutrients. I’ll guide you through the simple steps of making this healthy dish that’s perfect for any night of the week. Say goodbye to bland meals and hello to fresh, zesty goodness!
Ingredients
Required Ingredients
– 4 medium zucchini
– 1 cup fresh basil leaves
– 1/2 cup raw cashews
– 2 garlic cloves
– 2 tablespoons nutritional yeast
– 2 tablespoons lemon juice
– 1/4 cup extra-virgin olive oil
– Sea salt and black pepper
– 1 cup cherry tomatoes (for garnish)
– Grated Parmesan cheese (optional)
Zucchini noodles are a great base for a tasty meal. They are light and fresh. Pesto adds a burst of flavor and nutrition. The nuts and basil in pesto give it a creamy texture and rich taste.
Nutritional Information
– Calories per serving: About 250 calories.
– Macronutrient breakdown:
– Carbs: 15g
– Fats: 20g
– Proteins: 6g
Zucchini is low in calories but high in vitamins. It helps keep your body healthy. Pesto is rich in good fats from the nuts and olive oil. These fats help your heart. Together, this dish gives you energy without weighing you down.
Eating zucchini noodles with pesto is a smart choice. They are filling and tasty. You get the satisfaction of a meal without the heavy carbs of pasta. Try the full recipe for a delightful dish that’s easy to prepare!
Step-by-Step Instructions
Preparing the Zucchini Noodles
To make zucchini noodles, you will need a spiralizer or a vegetable peeler. Here’s how to do it:
– Spiralize the zucchini: Wash the zucchini well. Cut off both ends. Place it in the spiralizer and twist to create long, curly noodles. If you use a peeler, make long strips.
– Prevent excess moisture: Zucchini has a lot of water. To avoid soggy noodles, sprinkle a bit of salt on them. Let them sit for 10 minutes, then pat dry with a paper towel. This keeps your dish nice and fresh.
Making the Creamy Cashew Pesto
Pesto is what really makes this dish shine. Here’s how to create that creamy goodness:
– Soaking cashews: Soak your raw cashews in water for at least 2 hours. This softens them and helps blend smoothly. If you’re in a hurry, soak them in hot water for 30 minutes.
– Blend ingredients: In a food processor, combine the soaked cashews, fresh basil leaves, minced garlic, nutritional yeast, lemon juice, and a pinch of sea salt. Pulse it until mixed. Slowly add olive oil while blending until you get a creamy texture. Stop to scrape down the sides as needed.
Combining Ingredients
Now, it’s time to bring it all together:
– Toss the zucchini noodles with pesto: Place your zucchini noodles in a large bowl. Pour the creamy cashew pesto over them. Gently toss to coat the noodles evenly.
– Sautéing vs. letting sit: You can choose to sauté the noodles or let them sit. Sautéing for 2-3 minutes warms them and slightly softens their texture. If you let them sit for 5-10 minutes, the flavors blend well without cooking. Both methods are tasty, so try them and see which one you like more!
For the complete recipe, check out the [Full Recipe]. Enjoy making this vibrant dish!
Tips & Tricks
Perfecting the Pesto
To make your pesto shine, taste it often. If it feels bland, add more salt. You can also try using different nuts, like almonds or walnuts, to change the flavor. If you want a bit of heat, toss in some red pepper flakes. For a twist, try spinach or arugula instead of basil. Each choice gives a new flavor to your dish.
Cooking Techniques
When cooking zucchini noodles, keep the heat low. This helps them cook evenly. Sauté them for just 2-3 minutes. You want them tender, not mushy. To prevent mushiness, avoid cooking them for too long. You can also pat them dry with a paper towel before cooking. This removes excess moisture and keeps your noodles firm.
Presentation Tips
Make your dish pop by arranging the noodles in a nest shape. Scatter the cherry tomatoes around for a bright color contrast. A light drizzle of olive oil on top can elevate the dish further. If you sprinkle grated Parmesan cheese on top, it adds a nice touch. The visual appeal makes your meal more inviting. You can find the full recipe at the beginning of this article.
Variations
Ingredient Swaps
You can easily change some ingredients in this dish. If you can’t find cashews, try sunflower seeds or almonds. Both work well in the pesto. For a nut-free option, use pumpkin seeds instead. For the greens, if you have spinach or arugula, they make great substitutes. Each will give a unique taste to your pesto.
Additional Toppings
Want to add some protein? Grilled chicken or shrimp can make this dish heartier. Simply cook them in a skillet or on the grill. If you want a vegetarian option, try adding chickpeas or lentils. For garnishes, consider sliced olives or fresh herbs like parsley. A sprinkle of red pepper flakes can add a nice kick too.
Different Cooking Methods
You can enjoy zucchini noodles in many ways. For a fresh salad, serve them raw with pesto. This keeps them crunchy and light. If you like a smoky flavor, grill the zucchini noodles. Just toss them on a hot grill for a few minutes until they soften. This adds a nice char and depth to the dish. For more ideas, check out the Full Recipe for zesty zucchini noodles with creamy cashew pesto.
Storage Information
Storing Leftovers
To keep your zucchini noodles with pesto fresh, place them in an airtight container. This helps preserve their taste and texture. You can store them in the fridge for up to three days. If you want to freeze them, it’s best to do so without the pesto. Zucchini noodles can get soggy once thawed.
Reheating Tips
When it comes to reheating, avoid the microwave if possible. Instead, use a skillet over medium heat. This method keeps the noodles firm and tasty. Heat them for about two to three minutes. If you made a large batch, eat the leftovers within two days for the best flavor. Enjoy the freshness of the dish!
FAQs
How do you make zucchini noodles?
To make zucchini noodles, you need a spiralizer or a vegetable peeler. These tools help create long, noodle-like strands from zucchini. Using a spiralizer is easy. Just place the zucchini in the tool and twist. If you don’t have one, a vegetable peeler can create thin strips.
Can zucchini noodles be eaten raw?
Yes, you can eat zucchini noodles raw. They have a nice crunch and fresh taste. Raw zucchini noodles are low in calories and high in water. This makes them great for hydration. They also provide vitamins A and C. Eating them raw keeps the nutrients intact.
Is pesto sauce healthy?
Pesto sauce is a healthy choice compared to many pasta sauces. It has fresh herbs, nuts, and olive oil. These ingredients provide healthy fats and antioxidants. Traditional pasta sauces often have added sugars and preservatives. Pesto offers a burst of flavor with fewer calories and better nutrition.
What can I serve with zucchini noodles?
Zucchini noodles pair well with many side dishes. Grilled chicken or shrimp adds protein. Roasted vegetables can bring extra flavor. You can also serve a simple salad on the side. They complement the lightness of the noodles. Adding cherry tomatoes enhances the dish’s color and taste. For the full recipe, check out Zesty Zucchini Noodles with Creamy Cashew Pesto.
In this post, we explored how to make delicious and healthy zucchini noodles with creamy cashew pesto. We covered required ingredients, step-by-step instructions, and helpful tips to make your dish shine. You can customize the recipe with different nuts and toppings for variety. Remember to store leftovers properly to enjoy later. Enjoy your fresh, tasty meal! Eating more veggies can be fun and rewarding. Try it out, and you might just love it!
![- 4 medium zucchini - 1 cup fresh basil leaves - 1/2 cup raw cashews - 2 garlic cloves - 2 tablespoons nutritional yeast - 2 tablespoons lemon juice - 1/4 cup extra-virgin olive oil - Sea salt and black pepper - 1 cup cherry tomatoes (for garnish) - Grated Parmesan cheese (optional) Zucchini noodles are a great base for a tasty meal. They are light and fresh. Pesto adds a burst of flavor and nutrition. The nuts and basil in pesto give it a creamy texture and rich taste. - Calories per serving: About 250 calories. - Macronutrient breakdown: - Carbs: 15g - Fats: 20g - Proteins: 6g Zucchini is low in calories but high in vitamins. It helps keep your body healthy. Pesto is rich in good fats from the nuts and olive oil. These fats help your heart. Together, this dish gives you energy without weighing you down. Eating zucchini noodles with pesto is a smart choice. They are filling and tasty. You get the satisfaction of a meal without the heavy carbs of pasta. Try the full recipe for a delightful dish that’s easy to prepare! To make zucchini noodles, you will need a spiralizer or a vegetable peeler. Here’s how to do it: - Spiralize the zucchini: Wash the zucchini well. Cut off both ends. Place it in the spiralizer and twist to create long, curly noodles. If you use a peeler, make long strips. - Prevent excess moisture: Zucchini has a lot of water. To avoid soggy noodles, sprinkle a bit of salt on them. Let them sit for 10 minutes, then pat dry with a paper towel. This keeps your dish nice and fresh. Pesto is what really makes this dish shine. Here’s how to create that creamy goodness: - Soaking cashews: Soak your raw cashews in water for at least 2 hours. This softens them and helps blend smoothly. If you're in a hurry, soak them in hot water for 30 minutes. - Blend ingredients: In a food processor, combine the soaked cashews, fresh basil leaves, minced garlic, nutritional yeast, lemon juice, and a pinch of sea salt. Pulse it until mixed. Slowly add olive oil while blending until you get a creamy texture. Stop to scrape down the sides as needed. Now, it’s time to bring it all together: - Toss the zucchini noodles with pesto: Place your zucchini noodles in a large bowl. Pour the creamy cashew pesto over them. Gently toss to coat the noodles evenly. - Sautéing vs. letting sit: You can choose to sauté the noodles or let them sit. Sautéing for 2-3 minutes warms them and slightly softens their texture. If you let them sit for 5-10 minutes, the flavors blend well without cooking. Both methods are tasty, so try them and see which one you like more! For the complete recipe, check out the [Full Recipe]. Enjoy making this vibrant dish! To make your pesto shine, taste it often. If it feels bland, add more salt. You can also try using different nuts, like almonds or walnuts, to change the flavor. If you want a bit of heat, toss in some red pepper flakes. For a twist, try spinach or arugula instead of basil. Each choice gives a new flavor to your dish. When cooking zucchini noodles, keep the heat low. This helps them cook evenly. Sauté them for just 2-3 minutes. You want them tender, not mushy. To prevent mushiness, avoid cooking them for too long. You can also pat them dry with a paper towel before cooking. This removes excess moisture and keeps your noodles firm. Make your dish pop by arranging the noodles in a nest shape. Scatter the cherry tomatoes around for a bright color contrast. A light drizzle of olive oil on top can elevate the dish further. If you sprinkle grated Parmesan cheese on top, it adds a nice touch. The visual appeal makes your meal more inviting. You can find the full recipe at the beginning of this article. {{image_4}} You can easily change some ingredients in this dish. If you can’t find cashews, try sunflower seeds or almonds. Both work well in the pesto. For a nut-free option, use pumpkin seeds instead. For the greens, if you have spinach or arugula, they make great substitutes. Each will give a unique taste to your pesto. Want to add some protein? Grilled chicken or shrimp can make this dish heartier. Simply cook them in a skillet or on the grill. If you want a vegetarian option, try adding chickpeas or lentils. For garnishes, consider sliced olives or fresh herbs like parsley. A sprinkle of red pepper flakes can add a nice kick too. You can enjoy zucchini noodles in many ways. For a fresh salad, serve them raw with pesto. This keeps them crunchy and light. If you like a smoky flavor, grill the zucchini noodles. Just toss them on a hot grill for a few minutes until they soften. This adds a nice char and depth to the dish. For more ideas, check out the Full Recipe for zesty zucchini noodles with creamy cashew pesto. To keep your zucchini noodles with pesto fresh, place them in an airtight container. This helps preserve their taste and texture. You can store them in the fridge for up to three days. If you want to freeze them, it's best to do so without the pesto. Zucchini noodles can get soggy once thawed. When it comes to reheating, avoid the microwave if possible. Instead, use a skillet over medium heat. This method keeps the noodles firm and tasty. Heat them for about two to three minutes. If you made a large batch, eat the leftovers within two days for the best flavor. Enjoy the freshness of the dish! To make zucchini noodles, you need a spiralizer or a vegetable peeler. These tools help create long, noodle-like strands from zucchini. Using a spiralizer is easy. Just place the zucchini in the tool and twist. If you don’t have one, a vegetable peeler can create thin strips. Yes, you can eat zucchini noodles raw. They have a nice crunch and fresh taste. Raw zucchini noodles are low in calories and high in water. This makes them great for hydration. They also provide vitamins A and C. Eating them raw keeps the nutrients intact. Pesto sauce is a healthy choice compared to many pasta sauces. It has fresh herbs, nuts, and olive oil. These ingredients provide healthy fats and antioxidants. Traditional pasta sauces often have added sugars and preservatives. Pesto offers a burst of flavor with fewer calories and better nutrition. Zucchini noodles pair well with many side dishes. Grilled chicken or shrimp adds protein. Roasted vegetables can bring extra flavor. You can also serve a simple salad on the side. They complement the lightness of the noodles. Adding cherry tomatoes enhances the dish's color and taste. For the full recipe, check out Zesty Zucchini Noodles with Creamy Cashew Pesto. In this post, we explored how to make delicious and healthy zucchini noodles with creamy cashew pesto. We covered required ingredients, step-by-step instructions, and helpful tips to make your dish shine. You can customize the recipe with different nuts and toppings for variety. Remember to store leftovers properly to enjoy later. Enjoy your fresh, tasty meal! Eating more veggies can be fun and rewarding. Try it out, and you might just love it!](https://recipetorch.com/wp-content/uploads/2025/05/8cac695d-5536-47fe-b0af-1950aadf244d-250x250.webp)
