Ever feel like life just spins out of control, like a rollercoaster with one too many loops? That’s when I crave something simple yet satisfying—like these zoodles with walnut pesto. They’re like a breath of fresh air—crisp, nutty, and just what I need when the world feels a little too much.
Steps
- Use a spiralizer to turn the zucchini into noodles. Rinse the zoodles under cold water in a strainer and sprinkle with salt. Allow them to drain for 15-20 minutes while preparing the pesto.
- In a food processor, combine basil, minced garlic, lemon juice, walnuts, avocado, olive oil, red pepper flakes, salt, and pepper. Blend until the mixture is smooth, then stir in the Parmesan cheese. If the pesto is too thick, adjust the consistency with more lemon juice or olive oil.
- Warm the zucchini noodles in a skillet over medium heat for a maximum of 5 minutes to prevent them from becoming soggy. Stir in the walnut pesto, keeping a small amount aside for garnishing. Serve immediately and enjoy.
Ingredients
- 3 large zucchini
- 2 bunches of fresh basil, chopped
- 1/2 cup garlic-infused olive oil (or regular extra virgin olive oil)
- Juice of 1 fresh lemon
- 1/2 cup chopped walnuts
- 1 small avocado
- 1/2 cup shredded Parmesan cheese
- 2 teaspoons fresh minced garlic
- 1 teaspoon red pepper chili flakes
- Salt and pepper to taste
FAQ
- Can I use a different type of nut for the pesto?
- Absolutely! While walnuts add a rich flavor and healthy fats, you can substitute them with other nuts like pine nuts, almonds, or cashews according to your preference.
- Do I need a spiralizer to make zoodles?
- A spiralizer is recommended for creating zoodles, but if you don’t have one, you can use a julienne peeler or a mandoline slicer as an alternative.
- How can I prevent the zoodles from becoming soggy?
- To keep zoodles from getting soggy, limit their cooking time to no more than 5 minutes and ensure they are well-drained after salting.
- Is there a vegan option for this recipe?
- Yes, to make this dish vegan, you can replace the Parmesan cheese with a vegan cheese alternative or nutritional yeast for a cheesy flavor without animal products.
- What can I do if my pesto is too thick?
- If your pesto turns out too thick, simply add a bit more lemon juice or extra virgin olive oil to thin it to your desired consistency.
Tips
- When spiralizing the zucchini, make sure to salt and let them strain for 15-20 minutes to remove excess moisture, preventing them from becoming too watery during cooking.
- If your pesto turns out too thick, gradually add more lemon juice or olive oil until you achieve the desired consistency.
- Be cautious not to overcook the zoodles; heating them for no more than five minutes ensures they remain firm and don’t turn soggy.
- Prepare extra pesto if you like, as it can be used as a delicious topping or stored for future meals.
Equipment
- Spiralizer – For spiralizing the zucchini into zoodles.
- Food Processor – For pulsing the pesto ingredients into a smooth consistency.
- Medium to Large Skillet – For heating the zoodles and mixing in the pesto.
