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Vegetarian Zucchini Noodle Pesto

A vibrant and flavorful dish featuring spiralized zucchini noodles tossed in a creamy homemade pesto with a signature citrus twist.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Calories: 220
Ingredients Method Notes

Ingredients
  

Zucchini Noodles
  • 4 medium Zucchini Firm, medium-sized for best results.
Pesto Sauce
  • 2 cups Fresh basil leaves Intensely fragrant and fresh.
  • 1/4 cup Extra virgin olive oil High-quality for best flavor.
  • 1 tablespoon Lemon zest For a bright citrus twist.
  • 1/4 cup Parmesan cheese For creaminess (optional for vegan).
  • 1 clove Garlic, minced Adds depth of flavor.
  • 1/4 cup Toasted sunflower seeds Nut-free alternative.
  • Salt and pepper to taste Salt and pepper To enhance flavors.
Toppings (Optional)
  • 1 cup Crispy roasted chickpeas Adds a rustic crunch.
  • 1 cup Creamy mozzarella pearls For a touch of decadence.
  • 1/4 cup Hemp hearts Boosts protein profile.
  • 1 cup Scoop of tuna salad Optional for flexitarians.

Method
 

Preparation
  1. Spiralize the zucchini and place them in a colander. Sprinkle with salt and let them sweat for 10 minutes.
  2. Pat the zucchini noodles dry with a paper towel.
Pesto Sauce
  1. In a food processor, combine basil leaves, olive oil, lemon zest, Parmesan cheese, garlic, and sunflower seeds.
  2. Blend until smooth, then season with salt and pepper to taste.
Cooking
  1. In a skillet, heat the zucchini noodles on medium heat for 2-3 minutes until just warm.
  2. Remove from heat and toss with the pesto sauce until well coated.
Serving
  1. Serve the zucchini noodle pesto warm, topped with your desired optional toppings.

Notes

Store noodles and sauce separately to maintain texture. To reheat, toss gently in a skillet over low heat.