Imagine twirling a fork full of vibrant, fresh "noodles" that are not only incredibly delicious but also packed with nutrition and completely nut-free! This Basil Parsley Pesto with Zucchini Noodles is about to revolutionize your healthy eating game, proving that clean eating can be both exciting and mouthwatering. Whether you're looking to cut carbs, embrace a gluten-free lifestyle, or simply want a quick and stunning meal that'll impress even the pickiest eaters, this recipe is your ultimate culinary solution!
Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 20 mins
Cuisine: Italian
Serves: 2 servings
Ingredients
- 2 cups fresh basil leaves
- 1 cup fresh parsley leaves
- 1/2 cup olive oil
- 1/4 cup nutritional yeast
- 2 cloves garlic
- Salt to taste
- 2 medium zucchinis, spiralized
Instructions
- Begin by preparing your ingredients. Rinse the fresh basil and parsley leaves under cold water to remove any dirt or impurities. Pat them dry with a clean kitchen towel or paper towels.
- In a food processor, combine the fresh basil leaves, fresh parsley leaves, nutritional yeast, and garlic cloves (peeled). Pulse the mixture a few times to break down the ingredients.
- With the food processor running, slowly drizzle in the olive oil. This will help emulsify the pesto and create a smooth consistency. Continue processing until the mixture is well combined and has a creamy texture. You may need to scrape down the sides of the bowl with a spatula to ensure everything is evenly mixed.
- Taste the pesto and add salt as needed to enhance the flavors. Pulse a few more times to incorporate the salt.
- Once the pesto is ready, set it aside. Now, prepare the zucchini noodles. If you haven't already done so, spiralize the zucchinis using a spiralizer. This will create long, noodle-like strands.
- In a large skillet, heat a small amount of olive oil over medium heat. Add the spiralized zucchini noodles to the skillet and sauté for about 2-3 minutes, just until they are slightly tender but still have a bit of crunch. Avoid overcooking to keep the noodles from becoming mushy.
- Remove the skillet from the heat and add the prepared pesto to the zucchini noodles. Toss gently to coat the noodles evenly with the pesto, ensuring that every strand is covered.
- Divide the zucchini noodles with pesto into two serving bowls. Optionally, you can garnish with additional nutritional yeast or a sprinkle of salt for extra flavor.
- Serve immediately and enjoy your Nut Free Basil Parsley Pesto with Zucchini Noodles!
Tips
- Pat your herbs completely dry before processing to prevent watery pesto
- Use fresh, high-quality olive oil for the most robust flavor
- Don't overcook zucchini noodles - they should remain slightly crisp and al dente
- If you don't have a spiralizer, you can use a vegetable peeler to create zucchini ribbons
- For extra protein, consider adding grilled chicken or tofu to the dish
- Store any leftover pesto in an airtight container in the refrigerator for up to 5 days
- For best texture, prepare and serve the zucchini noodles immediately after cooking
Nutrition Facts
Calories: 250kcal
Carbohydrates: 8g
Protein: 6g
Fat: 22g
Saturated Fat: g
Cholesterol: 0mg
