HEATHER'S ZUCCHINI NOODLES WITH BASIL-PUMPKIN SEED PESTO
Fresh, raw zucchini noodles tossed with basil pesto and cherry tomatoes make a light, healthy meal. Make this recipe for lunch or dinner, or serve it as a side! Recipe yields 4 generous main dish servings.
Provided by Cookie and Kate
Categories Entree
Time 20m
Number Of Ingredients 12
Steps:
- To prepare the pesto: In a food processor, combine the onion (if using, see notes), garlic, basil, toasted pepitas, olive oil, vinegar and red pepper flakes. Blend until smooth and season with salt, to taste (I added about 1/2 teaspoon-if the mixture tastes overwhelmingly oniony, don't worry, it will mellow in a few minutes. I added another teaspoon of vinegar to help balance the flavors).
- To prepare the noodles: Spiralize the zucchini with a spiralizer (here's how), or turn the zucchini into noodles with a julienne peeler, or grate the zucchini the long way on a large box grater. Toss the zucchini with pesto until well coated, and season with salt (I added another 1/4 teaspoon).
- Transfer the pesto noodles to a large platter and sprinkle with the cherry tomatoes. Tuck the fresh basil in to the corners to garnish.
Nutrition Facts : Calories 221 calories, Sugar 3.4 g, Sodium 298.6 mg, Fat 19.7 g, SaturatedFat 2.8 g, TransFat 0 g, Carbohydrate 11.1 g, Fiber 4 g, Protein 2.8 g, Cholesterol 0 mg
ZUCCHINI PIZZA WITH BASIL MINT PESTO
Steps:
- For the pizza dough: Mix together the flour, salt and yeast in a bowl, then stir in 350 grams (1 1/2 cups) water until combined. Cover with plastic wrap and put it down for an 18- to 24-hour nap at room temperature until it's doubled in sized and bubbling.
- For the pizza toppings: Preheat the grill with a pizza stone over medium-high heat. (If you don't have a pizza stone, you can use a baking sheet.)
- Combine the pine nuts, garlic, basil, mint, crushed red pepper, juice of half a lemon, 1/4 teaspoon salt, a few turns of black pepper and the Parmesan in a food processor and pulse to a coarse crumb. With the processor running, drizzle in the olive oil and blend until smooth. Taste and adjust the seasonings as desired.
- Divide the pizza dough in half. On a floured pizza peel or baking sheet, flatten out one half of the dough into a 10- to 11-inch round. Spread with a thin layer of the pesto and top with half of the mozzarella. Bring it out to the grill. Grill the zucchini and remaining lemon half on the grates until charred, a few minutes. Add half the zucchini to the pizza and slide it onto the pizza stone. Close the grill and cook until the bottom is browned and cheese is melty, 6 to 9 minutes. Drizzle with more pesto, squeeze with juice from the charred lemon and add more Parmesan, crushed red pepper and basil and serve.
- Repeat with the other half of the pizza dough and ingredients.
ZUCCHINI WITH WALNUT PESTO
Provided by Molly Yeh
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat a layer of olive oil in a skillet over medium high. When the oil begins to shimmer, add the zucchini in an even layer, avoiding overlapping in the skillet (you may need to cook in batches to avoid overcrowding!). Season with salt and pepper. When the zucchini begins to brown on the bottom, about 5 minutes, flip over and allow to brown on the other side, about 4 minutes more. Remove from the skillet to the serving plate.
- Meanwhile, make the pesto. Add the walnuts, basil, mint, Parmesan, vinegar and a pinch of crushed red pepper to the carafe of a food processor. Pulse until the ingredients are combined but still chunky. Taste and season with salt and pepper as needed.
- Drizzle the pesto on top of the zucchini. Top with additional Parmesan, fresh basil and crushed red pepper flakes and serve!
ZUCCHINI AND BASIL PESTO
This colorful dish is an unusual and delicious pasta salad. A zucchini pesto basil is tossed with pasta and Parmesan cheese. We opted to use rotini pasta but any boxed pasta will work. The basil adds a nice pop of flavor to the non-traditional pesto. You could use the pesto alone over fish or as a dip for crackers. Serve this as a side dish for a cookout. Or, toss in some grilled chicken for a meal.
Provided by Antonette Ricotta Pizzolla @pizzsa
Categories Pasta
Number Of Ingredients 7
Steps:
- In a skillet add 3 tablespoons of extra virgin olive oil. Saute the chopped zucchini on low to medium heat until zucchini is a little soft (about 10 minutes).
- Salt and pepper to taste.
- In a food processor add the sauteed zucchini and the rest of the ingredients.
- Pulse until it becomes a "pesto" consistency about 10 times.
- Bring a pot of water to boil. Add in your favorite pasta and a little salt. Cook pasta for about 7 minutes.
- Drain and put pasta back into the pot. Add zucchini and basil pesto. Stir all together until well combined. Add a little Parmigiano-Reggiano and serve!
ZUCCHINI NOODLES WITH BASIL PESTO AND BACON
There's no pasta in this dish, just fresh zucchini noodles tossed in a delicious bacon and pesto sauce.
Provided by Monica P.
Categories Fruits and Vegetables Vegetables Squash
Time 30m
Yield 2
Number Of Ingredients 8
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Lay bacon slices on a large baking tray.
- Broil in the preheated oven until crispy, 9 to 12 minutes. Transfer to a large plate lined with absorbent kitchen paper and allow to cool and harden.
- Crumble the cooled bacon into smaller pieces and combine with pesto sauce.
- Use a spiralizer or julienne peeler to cut zucchini into noodles, snipping midway to prevent them from getting too long.
- Heat olive oil in a saute pan over medium heat. Add zucchini and garlic and cook until tender, 3 to 4 minutes. Add pesto-bacon mixture and heat for 2 minutes longer. Toss well so the noodles are evenly coated. Taste and season with salt if needed.
- Top with freshly grated Parmiggiano-Reggiano cheese so it can melt while the dish is still warm. Season with freshly ground black pepper. Top with arugula, but do not mix it in. Serve immediately.
Nutrition Facts : Calories 568.1 calories, Carbohydrate 22.4 g, Cholesterol 57.2 mg, Fat 44.9 g, Fiber 7.3 g, Protein 24.9 g, SaturatedFat 11.6 g, Sodium 1206.9 mg, Sugar 9.3 g
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THOMAS KELLER'S ZUCCHINI-BASIL PISTOU - ONCE UPON A CHEF
From onceuponachef.com
Cuisine ItalianCategory Vegetables & SidesServings 1Total Time 15 mins
- Halve the zucchini crosswise and cut off the ends so they stand flat. Cut off the outer flesh of the zucchini, leaving the inner seed cores behind. Discard the cores or save for soup. Cut the zucchini into 1-inch pieces.
- In a small saucepan, combine the zucchini pieces with the olive oil and garlic and bring to a boil over high heat. Add the basil leaves, stir, and cook for one minute. Transfer the mixture to a blender and add the lemon juice and salt. Pulse to a chunky purée. Transfer the pistou to a small bowl and serve warm.
- Freezer-Friendly Instructions: The pistou can be frozen in an airtight container for up to 3 months. Reheat in the microwave or on the stovetop until heated through.
ZUCCHINI BASIL PESTO | SARCASTIC COOKING
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4.6/5 (7)Category Sauce & MarinadeCuisine ItalianTotal Time 10 mins
- Add grated zucchini to a clean kitchen dish towel. twist the towel into a ball around the zucchini. Squeeze all the liquid, or as much as you can out of the zucchini. You may have to twist and squeeze the grated zucchini a few times to get as much liquid out as possible. At the end of this you should have 1 heaping cup of grated and strained zucchini.
- Add salt, pepper, lemon juice, and 2 tbsp of olive oil. Puree until smooth and creamy. Stop to scrape down the sides as needed. Add the additional olive oil if needed and puree until thinned out and creamy.
- Add any additional salt or pepper if needed or water if you want a thinner sauce. Puree one more time and then store in the fridge in an airtight container for up to 5 days.
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4.9/5 (15)Total Time 15 minsCategory SauceCalories 366 per serving
- In a food processor fitted with the shredding disc, grate the zucchini. Scoop zucchini out of the bowl and into a clean kitchen towel or a few layered paper towels. Wrap the towel into a ball around the zucchini, hold over the sink, and squeeze with your hands to press out some of the water.
- Replace the food processor's shredding disc with the standard metal blade, and return the (somewhat more dry) shredded zucchini to the bowl. Add garlic, pine nuts, Parmesan, basil, spinach, salt, and pepper. Process until smooth. With the food processor running, slowly add olive oil until the pesto reaches your desired consistency. Taste and adjust seasoning as necessary.
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