Zucchini Noodles With Pesto
These Zucchini Noodles with Pesto are a light and flavorful low-carb dish featuring spiralized zucchini tossed in a creamy sunflower seed pesto sauce made with fresh basil and almond milk. A quick, healthy, and satisfying meal perfect for busy weeknights.
2 Servings
Ingredients
For the Zucchini Noodles:
- 4 medium zucchinis approximately 14 oz
- 1 tsp extra virgin olive oil for stir-frying
For the Sunflower Seed Pesto:
- ⅓ cup sunflower seeds
- 2 cups fresh basil leaves
- ⅓ cup extra virgin olive oil
- 3 garlic cloves peeled
- ¼ tsp salt adjust to taste
- ¼ cup shredded Parmesan cheese or nutritional yeast for a vegan option
For the Sauce:
- ¼ cup unsweetened almond milk
Instructions
Prepare the Zucchini Noodles:
- Trim both ends of the zucchinis.
- If the zucchinis are too long for the spiralizer, slice them in half for easier handling.
- Secure each zucchini in the spiralizer and turn to create long, noodle-like strands. Ensure the zucchini is centered and press firmly to avoid shorter curls.
- Set the spiralized zucchini aside on a plate.
Toast the Sunflower Seeds:
- Heat a small skillet over medium heat.
- Add the sunflower seeds and toast them for 2-3 minutes until fragrant and lightly golden.
- Stir occasionally to avoid burning.
Prepare the Sunflower Seed Pesto:
- Transfer the toasted sunflower seeds to a food processor.
- Add the fresh basil leaves, olive oil, garlic cloves, salt, and Parmesan cheese (or nutritional yeast for a vegan alternative).
- Blend for approximately 1 minute until the mixture becomes a smooth paste.
- Pause to scrape down the sides of the food processor if necessary and blend again for a uniform texture.
Cook the Zucchini Noodles:
- Heat 1 teaspoon of olive oil in a large skillet over low-medium heat.
- Add the spiralized zucchini and cook for 2-5 minutes, tossing gently with tongs.
- For a slightly crunchy, al dente texture, cook for 2-3 minutes. If you prefer softer noodles, continue cooking up to 5 minutes.
Combine Pesto and Almond Milk:
- Stir the prepared sunflower seed pesto into the skillet with the zucchini noodles.
- Pour in the unsweetened almond milk and toss the noodles until evenly coated.
- Cook for an additional 1-2 minutes to heat the sauce and allow the flavors to blend.
- If the sauce appears too thick, add a splash more almond milk to thin it slightly.
Serve:
- Transfer the zucchini noodles to serving plates.
- Garnish with additional Parmesan or nutritional yeast and freshly cracked black pepper if desired.
Notes
This recipe is naturally gluten-free as it uses zucchini in place of traditional pasta. Ensure that the Parmesan cheese and all packaged ingredients (if using) are certified gluten-free to avoid cross-contamination.