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Fresh Zucchini Noodles with Creamy Basil Pesto

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A quick, fresh, and satisfying recipe featuring spiralized zucchini noodles tossed in a creamy basil pesto made with cream cheese, perfect for light meals and busy weeknights.

Ingredients

Scale
  • 3 medium zucchini (about 24 oz / 680 g), spiralized into noodles
  • 1 tablespoon olive oil (extra virgin preferred, for tossing)
  • Salt, to taste
  • 2 cups fresh basil leaves, packed (washed and dried thoroughly)
  • 2 cloves garlic, peeled and roughly chopped
  • ¼ cup pine nuts (toasted lightly; can substitute walnuts or almonds)
  • ¼ cup grated Parmesan cheese (Parmigiano-Reggiano preferred)
  • 4 oz (115 g) cream cheese, softened
  • ¼ cup olive oil (extra virgin)
  • Juice of half a lemon
  • Salt and pepper, to taste

Instructions

  1. Wash the zucchini thoroughly. Using a spiralizer, create long noodles from each zucchini. If you don’t have a spiralizer, use a vegetable peeler to make thin ribbons.
  2. Place the zucchini noodles in a colander and sprinkle lightly with salt. Let them sit for 10 minutes to draw out excess water. Gently squeeze the noodles in a clean kitchen towel or paper towels to remove any remaining moisture.
  3. In a food processor, combine fresh basil leaves, garlic, toasted pine nuts, Parmesan cheese, and softened cream cheese. Pulse a few times to start breaking down the ingredients. While the processor is running, slowly stream in the olive oil until you get a smooth, creamy consistency. Add lemon juice, then season with salt and pepper to taste. If the pesto is too thick, add a teaspoon of water or more olive oil to loosen it.
  4. Place the zucchini noodles in a large mixing bowl. Drizzle with olive oil and toss gently to coat. Then, add the creamy basil pesto and toss again until every noodle is evenly coated. Taste and adjust seasoning if necessary.
  5. Serve immediately for the best texture and flavor. Optionally, sprinkle extra Parmesan or pine nuts on top. You may lightly sauté the noodles in a non-stick skillet over medium heat for 1-2 minutes before tossing with pesto if you prefer them slightly warm.

Notes

Do not skip salting and squeezing the zucchini noodles to remove excess moisture to prevent watery dishes. Soften cream cheese ahead of time for a silky smooth pesto. If you prefer warm noodles, sauté briefly for 1-2 minutes. Pesto can be made up to 2 days ahead and stored refrigerated. For dairy-free, substitute cream cheese and Parmesan with vegan alternatives.

Nutrition

Keywords: zucchini noodles, creamy basil pesto, spiralized zucchini, light meal, quick recipe, healthy dinner, low-carb, keto-friendly, vegetarian

Find it online: https://atomicbite.com/fresh-zucchini-noodles-with-creamy-basil-pesto-easy-homemade-recipe/