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To make this dish shine, you need fresh ingredients. Here’s what you will need: - 4 medium zucchini, spiralized into noodles - 1 cup fresh basil leaves - 2 cloves garlic, minced - Cherry tomatoes, halved (for garnish) These fresh items bring bright flavors and appealing colors to your plate. Next, gather your pantry staples. These are essential for the creamy pesto: - 1/2 cup raw cashews (soaked for 2 hours) - 2 tablespoons nutritional yeast - 2 tablespoons lemon juice - 1/4 cup olive oil - Salt and pepper to taste These staples help create a rich and tasty sauce that coats the noodles. For extra flavor, consider these optional garnishes: - Grated Parmesan cheese (for serving) You can also add grilled chicken or shrimp for protein. These choices give your dish a personal touch and enhance the overall taste. First, take your medium zucchini and wash them well. Use a spiralizer or a vegetable peeler to turn them into noodles. If you don’t have a spiralizer, a peeler works great too. Once you spiralize the zucchini, set the noodles aside. They will soak up the flavors of the pesto nicely. Now, let’s make the creamy cashew pesto. Start by soaking the raw cashews in water for about two hours. This softens them and makes them blend better. In a food processor, add the soaked cashews, fresh basil leaves, minced garlic, nutritional yeast, lemon juice, and a small pinch of salt. Blend these ingredients together. While blending, slowly pour in the olive oil until the mix becomes smooth and creamy. If needed, stop to scrape down the sides of the bowl. Taste the pesto and add more salt or pepper if you like. Next, it’s time to toss the zucchini noodles with the creamy pesto. In a large bowl, add the zucchini noodles and pour in the pesto. Gently mix them together, making sure every noodle gets coated. If you want a warm dish, sauté the noodles in a pan over medium heat for 2-3 minutes. This will make them tender. If you prefer a cold dish, let the noodles sit with the pesto for 5-10 minutes. Finally, plate the zucchini noodles in bowls. Garnish with halved cherry tomatoes and sprinkle some grated Parmesan cheese on top if you wish. Enjoy this fresh and flavorful dish! For the full recipe, check out the details above. When picking zucchini, look for firm ones with smooth skins. Avoid ones with soft spots or blemishes. Smaller zucchini tend to be sweeter and have fewer seeds. Aim for zucchini that is about 6 to 7 inches long for the best flavor. To get the right pesto, blend the soaked cashews with basil, garlic, and lemon juice. Slowly add olive oil while blending. If it feels too thick, add a splash of water. This helps create a creamy texture. Taste your pesto and adjust the salt as needed. For a fresh touch, add halved cherry tomatoes on top. You can also sprinkle grated Parmesan cheese for extra richness. If you like more crunch, consider adding toasted pine nuts or walnuts. Serve the dish immediately for the best taste. For a warm dish, sauté the noodles lightly before mixing in the pesto. Enjoy this flavorful meal! {{image_2}} You can change the pesto in fun ways. Instead of cashews, try pine nuts or walnuts. You can also use sunflower seeds if you want a nut-free option. For a twist, add spinach or arugula to the basil. This gives your pesto a unique taste and color. If you want more flavor, try adding sun-dried tomatoes or roasted red peppers. These ingredients make your pesto stand out. Want to make your dish heartier? Adding protein is easy! Grilled chicken, shrimp, or tofu work well. Cook the protein separately and mix it in with the zucchini noodles. You can also add veggies like bell peppers, spinach, or broccoli. Sauté them lightly before mixing. This adds color and nutrients to your meal. Try different combinations to find what you love most. This dish can easily fit vegan and gluten-free diets. The creamy cashew pesto is already vegan. Just skip the Parmesan cheese or use a vegan substitute. Zucchini noodles are naturally gluten-free, so you don’t need to worry there. If you want a richer flavor, try adding nutritional yeast. It gives a cheesy taste without any dairy. You can enjoy this dish without any worries about dietary restrictions. To store leftover zucchini noodles, first, let them cool. Place them in an airtight container. They stay fresh for up to three days in the fridge. If you want to keep them longer, freeze them. Use a freezer-safe bag, and remove as much air as possible. Zucchini noodles can freeze for up to two months. When ready to use, thaw them in the fridge overnight. Store your pesto in a glass jar. Pour a thin layer of olive oil on top. This keeps the pesto fresh and bright green. Seal the jar tightly and refrigerate. Use it within one week. For longer storage, freeze the pesto in ice cube trays. Once frozen, pop out the cubes and store them in a freezer bag. They last for up to three months. When reheating zucchini noodles, do it gently. Heat a pan over low to medium heat. Add a splash of water or olive oil to keep them moist. Sauté for just a couple of minutes, until warm. Avoid cooking them too long to prevent sogginess. If reheating pesto, warm it on low heat too. This way, the flavors stay intact. Enjoy your fresh and flavorful dish! For the full recipe, check out my Zesty Zucchini Noodles with Creamy Cashew Pesto. Yes, you can use other nuts! Pine nuts, walnuts, or almonds will work well. Each nut brings a unique flavor to the pesto. I enjoy using walnuts for a richer taste. If you have nut allergies, try sunflower seeds. Just soak them like you would with cashews. You can make zucchini noodles with a vegetable peeler or a box grater. For the peeler, slice the zucchini into thin strips. With a box grater, use the side with large holes. Grate the zucchini lengthwise for long strands. Both methods create tasty noodles for your dish. Zucchini noodles are low in calories and high in nutrients. They are a great source of vitamins A and C. They also provide fiber, which helps digestion. Using zucchini noodles instead of pasta lowers carbs and calories. This makes them a great choice for a healthy meal. This blog post showed you how to make delicious zucchini noodles with creamy cashew pesto. We reviewed fresh and pantry staples and shared tips for choosing great zucchini. You learned to create the right pesto texture and discovered serving ideas. I also covered fun variations and how to store leftovers. Zucchini noodles are a tasty and healthy option. Try this recipe, and enjoy the flavors and benefits!

Zucchini Noodles with Pesto

Elevate your dinner with these zesty zucchini noodles tossed in a creamy cashew pesto! This delicious and healthy recipe uses fresh ingredients like spiralized zucchini, vibrant basil, and rich cashews to create a delightful meal in just 30 minutes. Perfect for busy weeknights or a special occasion, these noodles are sure to impress. Click to explore the full recipe and enjoy a burst of flavor in every bite!
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Ingredients
  

4 medium zucchini, spiralized into noodles

1 cup fresh basil leaves

1/2 cup raw cashews (soaked for 2 hours)

2 cloves garlic, minced

2 tablespoons nutritional yeast

2 tablespoons lemon juice

1/4 cup olive oil

Salt and pepper to taste

Cherry tomatoes, halved (for garnish)

Grated Parmesan cheese (optional, for serving)

Instructions
 

Start by spiralizing the zucchini into noodles using a spiralizer or vegetable peeler. Set aside.

    In a food processor, combine the soaked cashews, fresh basil leaves, minced garlic, nutritional yeast, lemon juice, and a pinch of salt.

      Blend the ingredients while gradually adding the olive oil until you achieve a creamy pesto consistency. You may need to scrape down the sides of the bowl occasionally.

        Taste the pesto and adjust seasoning with more salt and pepper if desired.

          In a large mixing bowl, combine the zucchini noodles with the creamy cashew pesto. Toss gently to ensure all noodles are well coated.

            If you prefer a warm dish, you can sauté the zucchini noodles in a pan over medium heat for 2-3 minutes until just tender. If serving cold, simply let them marinate with the pesto for 5-10 minutes.

              Plate the zucchini noodles in bowls, garnished with halved cherry tomatoes and a sprinkle of grated Parmesan cheese if using.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4