Savoring the simplicity yet divine deliciousness of the “Zucchini Noodles with Pesto” is surely a palate-pleasing moment. Enveloping all that is bright, fresh, and zingy in each luscious mouthful, this dish pays homage to the vibrant flavors of Mediterranean cuisine. A perfect partner for your plate, especially when eating for your health is the name of the game. It’s a delightful way to manage glucose levels while embracing the essence of good eating. With just a handful of ingredients, this diabetic-friendly dish will truly become a firm favorite in your culinary repertoire.
Ingredients List
Tantalize your taste buds with the following:
– 4 medium zucchinis
– 2 cups fresh basil leaves
– 1/2 cup extra-virgin olive oil
– 1/3 cup pine nuts
– 2 cloves garlic
– Salt to taste
– 1/2 cup grated parmesan cheese (optional)
Instructions
1. Begin by turning the zucchinis into noodles using a spiralizer. If you don’t have a spiralizer to hand, a vegetable peeler will do just fine.
2. Using a food processor or blender, combine the fresh basil leaves, pine nuts, garlic, and salt. As you grind these into a rough paste, start adding the olive oil gradually. Continue processing until the mixture is smooth and well combined.
3. If using, fold in the grated parmesan cheese to the pesto.
4. Before you start mixing the noodles with the freshly made pesto, ensure the zucchini noodles are room temperature or slightly warmed. Combine them gently ensuring each noodle is generously coated with the vibrant green pesto.
Cooking Time & Servings
This quick and nutritious dish has a total preparation and cooking time of around 15 minutes, and it creates four hearty servings.
Nutritional Information
Partaking in this pesto parade is more than an indulgence; it’s an investment toward your health. Each serving of “Zucchini Noodles with Pesto” contains approximately 260 calories, 23g fat, 10g carbohydrates, and 7g protein.
Tips and Tricks
Remember, the greener your basil, the bolder your pesto. Feel free to switch out the pine nuts for blanched almonds or even walnuts. Those choosing to walk the vegan tightrope can opt-out of parmesan completely, or use a vegan alternative. If you’re looking to add a punch of protein, grilled chicken or tofu are great additions.
Ending on a saucy note
Make your kitchen the flavor powerhouse with this “Zucchini Noodles with Pesto.” We invite you to roll up your sleeves and experience the joy of creating this dish. We’d love to hear your thoughts, see your pictures, and answer any questions you might have about this dish.
Frequently Asked Questions
1. Can I store leftover pesto?
Of course! You can refrigerate it in an airtight container for several days. Just ensure to top it up with a thin layer of olive oil to prevent oxidization.
2. What if I can’t find fresh basil?
While fresh is always best, you can use high-quality dried basil or try alternatives like spinach or arugula.
3. Can I add more veggies to this dish?
Absolutely, the more, the merrier! Some people love adding cherry tomatoes, olives, or bell peppers.
4. Can zucchini noodles be eaten raw?
Yes. In fact, in this recipe, they remain raw, only just warmed by the pesto.
5. How do I prevent the dish from getting watery?
To avoid a watery dish, avoid over-warming your zucchini noodles. The pesto should just slightly warm them.
The deliciousness of this dish, combined with its healthy attributes, ensures everyone’s pursuit of a fulfilling, diabetic-friendly diet can come to fruition with flavors intact. So, are you ready for your “Zucchini Noodles with Pesto” adventure?
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