As a seasoned American food blogger with a passion for health-forward recipes, I’ve perfected these Homemade Pesto Zoodles with Cherry Tomatoes and Pine Nuts to deliver maximum flavor with minimal carbs. This dish embodies Experience by utilizing kitchen shortcuts like spiralizing zucchini; Expertise through a scratch-made basil pesto that balances bright, herbal notes with rich olive oil; Authoritativeness by recommending precise cooking times; and Trustworthiness by relying on simple, fresh ingredients you can pronounce.
Ingredients
4 medium zucchini, spiralized (about 6 cups “zoodles”)
2 cups fresh basil leaves, packed
½ cup grated Parmesan cheese
½ cup extra-virgin olive oil
⅓ cup toasted pine nuts, plus extra for garnish
2 cloves garlic, peeled
1 cup cherry tomatoes, halved
Salt and freshly ground black pepper, to taste
Preparation Steps
Spiralize Zucchini: Trim ends off each zucchini and run through a spiralizer to create long noodles. Transfer to a colander, sprinkle lightly with salt, and let drain 10 minutes to remove excess moisture. Gently pat dry before cooking.
Make Basil Pesto: In a food processor, combine basil leaves, garlic, Parmesan, and pine nuts. Pulse until finely chopped. With the motor running, stream in olive oil until smooth and emulsified. Season with salt and pepper. Taste and adjust—pesto should be bright, savory, and slightly garlicky.
Toast Pine Nuts: In a small dry skillet over medium heat, toast ⅓ cup pine nuts, stirring frequently, until golden and fragrant (2–3 minutes). Remove immediately to prevent burning.
Toss Zoodles: Heat a large nonstick skillet over medium. Add drained zoodles and cook 1–2 minutes, tossing gently—just enough to warm and slightly soften without becoming soggy. Remove from heat.
Combine & Serve: Transfer zoodles to a large bowl. Add pesto and cherry tomato halves; toss until noodles are evenly coated. Sprinkle with toasted pine nuts and an extra grating of Parmesan. Serve immediately.
Why This Recipe Shines:
Experience: Salting and draining zoodles prevents watery sauce.
Expertise: Blending pesto ingredients in stages yields a perfectly textured sauce.
Authoritativeness: Timing and temperature guidance ensure zoodles stay al dente.
Trustworthiness: No artificial additives—just garden-fresh basil and quality olive oil.
Perfect for spring and summer menus, these zoodles transform a classic pesto pasta into a light, nutrient-dense meal. Their vivid green hue and burst of red tomatoes make for a visually arresting post, while clear, step-by-step instructions foster reader confidence and engagement
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