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- 3 medium zucchinis, spiralized - 1 cup fresh basil leaves - 1/3 cup pine nuts, lightly toasted - 2 cloves garlic, peeled - 1/2 cup grated Parmesan cheese, or nutritional yeast - 1/3 cup extra-virgin olive oil - 1 cup cherry tomatoes, halved - 1/4 cup Kalamata olives, sliced - 1 tablespoon fresh lemon juice - Salt and freshly cracked black pepper Gather these ingredients before you start. Fresh zucchini makes the best noodles. The basil gives the pesto its bright flavor. Pine nuts add a nice crunch, and garlic brings warmth to the dish. Use quality olive oil to enhance the taste. If you want a vegan option, swap Parmesan for nutritional yeast. Adding cherry tomatoes and Kalamata olives adds color and flavor. The lemon juice brightens the salad and gives it a fresh feel. Don't forget to season with salt and pepper to taste! These simple ingredients come together to create a vibrant and tasty salad. Start by spiralizing the zucchinis. Use a spiralizer to create thin noodle-like strands. This tool makes it easy and fun! After spiralizing, place the noodles in a large mixing bowl. Let them sit for a few minutes. This step lets some moisture escape. It helps keep your salad from getting soggy. Next, you will make the basil pesto. In a food processor, add fresh basil leaves, toasted pine nuts, and peeled garlic cloves. Pulse the mixture until it is finely chopped. You want it to look like a chunky paste. This gives the pesto a nice texture and great flavor. While the food processor is running, drizzle in the olive oil slowly. This helps to blend everything well. Keep blending until the pesto is smooth and creamy. Now, stir in the grated Parmesan cheese. If you want a vegan option, use nutritional yeast instead. Add salt and pepper to taste and mix briefly. Now, pour the fresh basil pesto over the zucchini noodles. Use tongs to toss the noodles gently in the pesto. Make sure every strand is coated evenly. This step is key for flavor in every bite! Next, fold in the halved cherry tomatoes and sliced Kalamata olives if you like. These add extra flavor and color. Then, drizzle fresh lemon juice over the salad. This brightens the dish and adds zest. Give everything a light toss to mix. Finally, taste the salad. Now is the time to adjust the seasoning. You can add more salt, pepper, or lemon juice to suit your taste. This step helps to get the flavors just right. For the best flavor, let the salad sit for about 10 minutes. This allows the zucchini noodles to soak up the pesto. Enjoy the fresh and vibrant flavors of your Basil Pesto Zucchini Noodle Salad! Fresh ingredients make all the difference in pesto. Use bright green basil, firm garlic, and good-quality olive oil. When you blend these, they create a vibrant taste. For those with dietary needs, swap Parmesan for nutritional yeast. This keeps your pesto flavorful and vegan. You can also try adding nuts like walnuts or cashews for a twist. To create perfect zucchini noodles, use a spiralizer. Cut the ends of the zucchini first. Then, twist it to make long, curly noodles. This technique gives your salad a fun shape. To avoid soggy noodles, let them sit on a paper towel. This helps drain excess moisture before mixing them with the pesto. Presentation is key! Serve your salad in chilled bowls to keep it fresh. You can add a sprinkle of grated cheese on top. A few extra basil leaves can brighten the dish. Pair it with crusty bread or grilled chicken for a complete meal. The flavors of basil pesto and fresh veggies shine together beautifully. {{image_4}} To make this salad vegan, swap the Parmesan cheese for nutritional yeast. Nutritional yeast adds a cheesy flavor without dairy. It also boosts the salad's nutrition. You can also add more vegetables. Try bell peppers, carrots, or spinach. These veggies add color and crunch. Want to add protein? Grilled chicken or shrimp works well in this salad. They add heartiness and flavor. For a plant-based choice, use beans. Chickpeas or black beans are great options. They will keep the dish filling and nutritious. You can enhance the flavor by using different nuts. Walnuts or almonds add a new twist to the pesto. They bring unique textures and taste. Don’t stop at nuts; explore various herbs too. Try parsley, cilantro, or mint for fresh notes. These herbs can change the salad's profile and make it exciting. To keep your Basil Pesto Zucchini Noodle Salad fresh, use airtight containers. Glass containers work best as they don’t absorb odors. When storing, place the salad in the fridge right away. This helps keep the flavors bright and the noodles crisp. Your salad stays fresh for about 2-3 days in the fridge. After 3 days, the zucchini noodles may become soggy. Look for signs of spoilage like an off smell or a slimy texture. If you see these signs, it’s best to toss the salad. You can enjoy this salad cold or room temperature. If you want to warm it up, use a microwave on low heat. Stir it gently to mix the flavors. You may need to add a bit of olive oil or lemon juice after reheating. This will boost the taste and keep it delicious. You can make zucchini noodles with a peeler. Just peel long strips from the zucchini. Keep going until you reach the seeds in the middle. This will give you flat noodles. You can also use a box grater for wider strands. Yes, you can use store-bought pesto. It saves time and still adds great flavor. Just check the label for quality. Look for fresh ingredients to keep it tasty. Zucchini noodles are low in calories and high in vitamins. They have vitamin C and potassium. They also offer fiber, which helps digestion. Plus, they are gluten-free and can fit into many diets. Yes, basil pesto is usually gluten-free. It uses fresh basil, nuts, garlic, olive oil, and cheese. Just check the label if you buy it. Some brands may add gluten ingredients. To add heat, you can mix in crushed red pepper flakes. You can also add diced jalapeños for a fresh kick. Lastly, try using spicy olives for a unique twist. This recipe shines with fresh ingredients and simple steps. The zucchini noodles, paired with homemade basil pesto, create a healthy dish that’s full of flavor. You can easily adjust it to suit your taste and dietary needs. Don’t forget the optional additions for a tasty twist. Store leftovers wisely to enjoy later. Try this dish to wow your friends and family, or simply treat yourself. Enjoy the process, and happy cooking!

Basil Pesto Zucchini Noodle Salad

Brighten up your meals with this delicious Basil Pesto Zucchini Noodle Salad! Made with fresh zucchini noodles, vibrant basil pesto, and cherry tomatoes, this healthy dish is perfect for a quick lunch or dinner. Learn how to whip up this tasty recipe in just 25 minutes and enjoy a burst of flavor with every bite. Click through to explore the full recipe and impress your friends and family with this vibrant, healthy salad!
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Ingredients
  

3 medium zucchinis, spiralized into noodles

1 cup fresh basil leaves

1/3 cup pine nuts (lightly toasted)

2 cloves garlic, peeled

1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)

1/3 cup extra-virgin olive oil

Salt and freshly cracked black pepper to taste

1 cup cherry tomatoes, halved

1/4 cup Kalamata olives, sliced (optional for added flavor)

1 tablespoon fresh lemon juice

Instructions
 

Prepare the Zucchini Noodles: Start by spiralizing the zucchinis to create noodle-like strands. Place these vibrant green noodles into a large mixing bowl, allowing them to sit and release some moisture while you prepare the pesto.

    Make the Basil Pesto: In a food processor, add the fresh basil leaves, lightly toasted pine nuts, and peeled garlic cloves. Pulse the mixture until it is finely chopped and resembles a chunky paste.

      Incorporate Oil and Cheese: With the food processor running, slowly drizzle in the extra-virgin olive oil. Continue blending until the pesto achieves a smooth and creamy consistency. Stir in the grated Parmesan cheese (or nutritional yeast) and season with salt and pepper to taste. Mix briefly to combine.

        Combine with Zucchini Noodles: Pour the luscious basil pesto over the spiralized zucchini noodles. Using tongs, gently toss the noodles in the pesto to ensure every strand is beautifully coated.

          Add Fresh Ingredients: Gently fold in the halved cherry tomatoes and sliced Kalamata olives if desired. Drizzle the mixture with fresh lemon juice for brightness and give another light toss to integrate all the ingredients.

            Taste and Adjust: Sample the salad and adjust the seasoning, adding more salt, pepper, or lemon juice to suit your palate.

              Let It Rest: For optimal flavor, allow the salad to sit for about 10 minutes before serving. This will let the zucchini noodles absorb the aromatic pesto beautifully.

                Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 4

                  - Presentation Tips: Serve the salad in chilled bowls or plates for a refreshing touch. Enhance its presentation by garnishing with extra fresh basil leaves and a sprinkle of grated Parmesan cheese on top for added flavor and color. Enjoy your vibrant salad!