Ingredients with Measurements:
- 4 medium zucchinis, spiralized
- 1 cup fresh basil leaves
- 1/2 cup pine nuts
- 1/2 cup grated parmesan cheese
- 1/4 cup olive oil
- 2 garlic cloves
- Salt and pepper to taste
Special equipment needed:
- Spiralizer
Step-by-step instructions:
1. Spiralize the zucchinis and set aside.
2. In a food processor, combine the basil, pine nuts, parmesan cheese, garlic, salt, and pepper. Pulse until finely chopped.
3. While the food processor is running, slowly pour in the olive oil until the mixture is well combined and smooth.
4. In a large skillet over medium-high heat, add the zucchini noodles and cook for 2-3 minutes until slightly softened.
5. Add the pesto to the skillet and toss the noodles until well coated.
6. Serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: 5 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 297
- Fat: 26g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 9g
Substitutions for ingredients:
- Walnuts or almonds can be used instead of pine nuts.
- Vegan parmesan cheese can be used instead of regular parmesan cheese.
Variations:
- Add cherry tomatoes or roasted red peppers for extra flavor.
- Use different herbs such as parsley or cilantro for a different twist.
Tips and tricks:
- Make sure to pat the zucchini noodles dry with a paper towel before cooking to remove excess moisture.
- Toast the pine nuts before adding them to the food processor for extra flavor.
Storage instructions:
- Store any leftover pesto in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
- Reheat the zucchini noodles in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the zucchini noodles in a shallow bowl and garnish with extra parmesan cheese and fresh basil leaves.
Garnishes:
- Fresh basil leaves
- Grated parmesan cheese
Pairings:
- Serve with a side salad or garlic bread.
Suggested side dishes:
- Caprese salad
- Roasted vegetables
Troubleshooting advice:
- If the pesto is too thick, add more olive oil until desired consistency is reached.
Food safety advice:
- Make sure to wash the zucchinis thoroughly before spiralizing.
Food history:
- Pesto originated in Genoa, Italy in the 16th century.
Flavor profiles:
- Fresh, herbaceous, nutty, and cheesy.
Serving suggestions:
- Serve as a light and healthy main dish or as a side dish.
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