Ingredients with Measurements:
- 4 medium-sized zucchinis, spiralized
- 1 cup fresh basil leaves
- 1/2 cup pine nuts
- 1/2 cup grated parmesan cheese
- 2 cloves garlic, minced
- 1/2 cup extra-virgin olive oil
- Salt and pepper to taste
Special equipment needed:
- Spiralizer
Step-by-step instructions:
1. Spiralize the zucchinis using a spiralizer and set them aside.
2. In a food processor, combine the basil leaves, pine nuts, parmesan cheese, and garlic. Pulse until the ingredients are finely chopped.
3. While the food processor is running, slowly pour in the olive oil until the pesto is smooth and well combined.
4. Season the pesto with salt and pepper to taste.
5. In a large pan, heat a tablespoon of olive oil over medium heat.
6. Add the spiralized zucchinis to the pan and sauté for 2-3 minutes until they are slightly softened.
7. Add the pesto to the pan and toss the zucchini noodles until they are well coated with the pesto.
8. Cook for an additional 2-3 minutes until the pesto is heated through.
9. Serve the Sarasso Zucchini Noodles with Pesto immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: 5-7 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 32g
- Carbohydrates: 10g
- Protein: 9g
Substitutions for ingredients:
- Walnuts or almonds can be substituted for pine nuts.
- Vegan parmesan cheese can be used instead of regular parmesan cheese for a vegan version.
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Add cherry tomatoes or roasted red peppers for extra flavor.
Tips and tricks:
- Be careful not to overcook the zucchini noodles, as they can become mushy.
- If the pesto is too thick, add a tablespoon of water at a time until it reaches the desired consistency.
Storage instructions:
- Store any leftover Sarasso Zucchini Noodles with Pesto in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the Sarasso Zucchini Noodles with Pesto in a pan over medium heat until heated through.
Presentation ideas:
- Serve the Sarasso Zucchini Noodles with Pesto in a large bowl or on individual plates.
- Top with additional parmesan cheese and fresh basil leaves for garnish.
Garnishes:
- Fresh basil leaves
- Grated parmesan cheese
Pairings:
- Serve with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Garlic bread
- Caprese salad
Troubleshooting advice:
- If the zucchini noodles are too watery, pat them dry with a paper towel before cooking.
Food safety advice:
- Make sure to wash the zucchinis thoroughly before spiralizing.
Food history:
- Zucchini noodles, also known as zoodles, have become a popular low-carb alternative to traditional pasta in recent years.
Flavor profiles:
- The Sarasso Zucchini Noodles with Pesto have a fresh and herbaceous flavor from the basil pesto, with a slight crunch from the zucchini noodles.
Serving suggestions:
- Serve the Sarasso Zucchini Noodles with Pesto as a light and healthy main dish or as a side dish to grilled meats or fish.
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