When summer rolls around and the sun shines brighter, I find myself craving dishes that are light, fresh, and bursting with flavor. One particular day, as I stood in front of my pantry, I discovered a new culinary passion: Heather’s Zucchini Noodles with Basil-Pumpkin Seed Pesto. This recipe transformed my kitchen into a haven of delightful aromas as I spiralized crisp zucchini into vibrant noodles, perfectly paired with a creamy, nut-free pesto that dances on your palate.
With the sweet pop of juicy cherry tomatoes and the fragrant hint of basil, this dish is not only quick to prepare in under 30 minutes but also embodies everything I love about summer meals. It’s gluten-free, dairy-free, and vegan, making it suitable for everyone at the table. Whether you’re looking for a satisfying lunch or a light dinner option, these zucchini noodles are sure to impress. Join me in creating a deliciously healthy plate that celebrates the season and keeps fast food at bay!
Why is Heather’s Zucchini Noodles with Basil-Pumpkin Seed Pesto a must-try?
Quick preparation: This dish comes together in under 30 minutes, making it a perfect choice for busy weeknights.
Nutty flavor: The combination of basil and pumpkin seeds creates a unique, creamy pesto that’s a refreshing twist on traditional recipes.
Versatility: Enjoy it as a standalone meal or as a vibrant side dish; it pairs beautifully with proteins and other seasonal veggies.
Low-carb delight: With zucchini as the base, this recipe is not only healthy but also guilt-free, making it ideal for various diets.
Get ready to impress your family and friends with a dish that captures the flavors of summer while keeping things light and satisfying!
Heather’s Zucchini Noodles with Basil-Pumpkin Seed Pesto Ingredients
For the Zucchini Noodles
• Zucchini – The main ingredient that provides a fresh crunch and structure for your dish.
For the Pesto
• Basil – Vital for that bright flavor; always choose fresh leaves for the best taste.
• Pumpkin Seeds (Pepitas) – They add creaminess and a nutty flavor; toasting enhances their fragrance.
• Olive Oil – Essential for blending the pesto to creamy perfection; opt for high-quality extra virgin for richness.
• Garlic (optional) – Provides a bold kick; omit if you prefer a milder flavor.
• Onion (optional) – Adds an extra depth; feel free to skip if you’re sensitive to raw onion.
For the Salad
• Cherry Tomatoes – The sweet burst of flavor and juiciness complements the zucchini and pesto beautifully.
Enjoy the vibrant, fresh flavors of Heather’s Zucchini Noodles with Basil-Pumpkin Seed Pesto as this dish transforms your meal into a delightful summer experience!
How to Make Heather’s Zucchini Noodles with Basil-Pumpkin Seed Pesto
- Prep the Zucchini: Begin by spiralizing your fresh zucchini into long, noodle-like strands. This will create a delightful base for your dish. Set these aside while you prepare your pesto.
- Toast the Pepitas: Heat a medium skillet over medium heat and add the pumpkin seeds. Toast them for about 5 minutes or until they become fragrant and begin to pop, giving your pesto a wonderful depth of flavor.
- Make the Pesto: In a food processor, combine the fresh basil, toasted pumpkin seeds, and optional garlic. Drizzle in olive oil and blend until smooth. Taste and adjust seasoning as needed, making sure the flavors pop!
- Combine Ingredients: In a large bowl, toss the zucchini noodles with the creamy basil-pumpkin seed pesto, ensuring every strand is well-coated. Add the halved cherry tomatoes to the bowl for a burst of sweetness.
- Serve: Enjoy immediately as a delightful standalone meal or let it chill for a refreshing salad side. Either way, you’ll savor this light, summery dish!
Optional: Garnish with fresh basil leaves or a sprinkle of nutritional yeast for an extra flavor boost.
Exact quantities are listed in the recipe card below.
Heather’s Zucchini Noodles with Basil-Pumpkin Seed Pesto Variations
Feel free to get creative with this recipe and make it truly your own!
- Sunflower Seed Swap: Replace pumpkin seeds with sunflower seeds for a mild, nutty flavor that still brings creaminess to the pesto.
- Herb Boost: Add a handful of fresh parsley or mint to the pesto for an extra layer of zest and freshness. This simple swap can elevate the herbaceous notes beautifully.
- Cheesy Kick: Sprinkle in some nutritional yeast or vegan parmesan to achieve that cheesy flavor without dairy. It’s a game-changer for those missing that savory touch!
- Veggie Medley: Incorporate seasonal vegetables like bell peppers, asparagus, or spinach for a colorful flair while packing in additional nutrients. Toss them in with the zucchini for a delightful crunch.
- Heat It Up: For a spicy twist, add a pinch of red pepper flakes or a dash of hot sauce to the pesto. It brings a lively kick to the dish that’s perfect for those who enjoy a bit of heat.
- Protein Power: Boost the heartiness by adding grilled chicken, sautéed shrimp, or even chickpeas for a plant-based protein option. This transforms the dish into a complete meal that’s both satisfying and nutritious.
- Caramelized Onion: Swap the raw onion for caramelized onions for a sweeter, more complex flavor that complements the dish immensely. The slow cooking brings out their natural sugars and adds depth.
- Lemon Zest Finish: Give it a fresh twist by adding a splash of lemon juice and some zest right before serving. This brightens the flavor profile and makes each bite even more refreshing.
Make Ahead Options
These Heather’s Zucchini Noodles with Basil-Pumpkin Seed Pesto are fantastic for meal prep! You can spiralize the zucchini and make the basil-pumpkin seed pesto up to 24 hours in advance. Simply store the zucchini noodles in an airtight container in the refrigerator with a paper towel to absorb excess moisture, preventing them from becoming soggy. The pesto can be kept in a separate container, nicely covered with a layer of olive oil to maintain its vibrant color and flavor. When you’re ready to enjoy this dish, just combine the chilled zucchini with the pesto and halved cherry tomatoes for a quick dinner or lunch that packs all the summer flavors you crave!
Storage Tips for Heather’s Zucchini Noodles with Basil-Pumpkin Seed Pesto
Fridge: Store leftover zucchini noodles in an airtight container for up to 1-2 days; however, they taste best fresh.
Pesto Storage: The basil-pumpkin seed pesto can be kept in the fridge for about a week. Cover the surface with a thin layer of olive oil to prevent browning.
Freezer: Consider freezing the pesto in ice cube trays for longer storage (up to 3 months). Thaw as needed for quick use.
Reheating: If you’ve prepared the dish ahead, enjoy it chilled as a refreshing salad or gently warm the zucchini noodles in a pan for a cozy meal.
What to Serve with Heather’s Zucchini Noodles with Basil-Pumpkin Seed Pesto?
Looking for the perfect accompaniments to elevate your vibrant dish? Here are some delightful pairings that complement the fresh, herbaceous flavors beautifully.
- Grilled Chicken: Adding juicy, seasoned chicken brings a satisfying protein boost while harmonizing with the fresh pesto.
- Roasted Vegetable Medley: A mix of seasonal vegetables tossed in olive oil and herbs provides a hearty, colorful contrast to the light noodles.
- Crusty Bread: Serve with artisan bread to soak up any leftover pesto; the crunchy texture perfectly balances the tender zucchini.
- Crispy Chickpeas: These crunchy, protein-packed bites bring a delightful texture and earthiness, enhancing the dish’s flavor profile effortlessly.
- Caprese Salad: The classic combination of fresh mozzarella, basil, and ripe tomatoes adds creaminess and brightness, creating a delicious Italian vibe.
- Chilled White Wine: A glass of crisp Sauvignon Blanc or Pinot Grigio can elevate your meal, echoing the refreshing flavors of summer.
- Lemon Sorbet: This light, fruity dessert cleanses the palate, providing a refreshing finish after your delightful pasta.
- Grazing Platter: Combine nuts, olives, and fresh fruits for a beautiful board that invites sharing, perfect for starting off your meal with a burst of flavor.
- Cucumber Salad: A simple salad with crunch and acidity will perfectly counterbalance the richness of the pesto, adding seasonal freshness.
Expert Tips for Heather’s Zucchini Noodles with Basil-Pumpkin Seed Pesto
• Dry Zucchini Noodles: Ensure your zucchini noodles are fully dried before tossing them with pesto. This prevents the dish from becoming watery, preserving the vibrant flavors.
• Adjust to Taste: Don’t hesitate to experiment with the garlic and onion quantities in the pesto. Tailoring these ingredients allows you to find the perfect balance that suits your palate.
• Boost Heartiness: If you’re looking for a more filling meal, consider adding protein like grilled chicken or sautéed shrimp to enhance the nutritional value of Heather’s Zucchini Noodles with Basil-Pumpkin Seed Pesto.
• Storage Wisdom: While this dish is best enjoyed fresh, it can be stored in an airtight container in the refrigerator for 1-2 days. Keep the pesto and zucchini separate if possible until serving to maintain texture.
• Toast Always: For a rich flavor in your pesto, toasting the pumpkin seeds is key. If using roasted pumpkin seeds, skip the toasting to avoid overpowering the dish.
Heather’s Zucchini Noodles with Basil-Pumpkin Seed Pesto Recipe FAQs
What type of zucchini should I use for the noodles?
Absolutely! It’s best to choose firm, fresh zucchini that are free from dark spots or blemishes. Look for medium-sized zucchinis, about 6-8 inches long, as they yield the longest noodles. A good Zucchini should feel solid to the touch and have a shiny skin.
How should I store leftover zucchini noodles and pesto?
Very simply! Store leftover zucchini noodles in an airtight container in the refrigerator for 1-2 days. To keep them from getting watery, try to keep them separate from the pesto until you’re ready to eat. The basil-pumpkin seed pesto can last about a week in the fridge. To prevent browning, cover the surface with a thin layer of olive oil.
Can I freeze the pesto? If so, how?
Yes, you can! To freeze the pesto, ladle it into ice cube trays and freeze until solid. Once frozen, transfer the cubes to a freezer bag or container, where it can last up to 3 months. When you’re ready to use it, simply thaw the desired amount in the fridge overnight or by placing it in a warm bowl.
What if my zucchini noodles are too watery?
If you find that your zucchini noodles are watery, it’s likely due to excess moisture present in the zucchini. To remedy this, simply sprinkle the noodles with a bit of salt and let them sit for about 10-15 minutes to draw out water. You can then gently pat them dry with a paper towel before tossing them with the pesto.
Is this dish suitable for those with food allergies?
Absolutely! Heather’s Zucchini Noodles with Basil-Pumpkin Seed Pesto is a versatile dish; it’s gluten-free, dairy-free, egg-free, nut-free, and vegan! However, if you have specific allergies, always double-check the ingredients you use, especially if substituting or adding extras like protein or alternate nuts. Enjoy safely and deliciously!
Heather’s Zucchini Noodles with Basil-Pumpkin Seed Pesto Bliss
Ingredients
Equipment
Method
- Begin by spiralizing your fresh zucchini into long, noodle-like strands and set aside.
- Toast the pumpkin seeds in a medium skillet over medium heat for about 5 minutes until fragrant.
- In a food processor, blend basil, toasted pumpkin seeds, optional garlic, and drizzle in olive oil until smooth.
- Toss the zucchini noodles with the pesto, ensuring they are well coated, and add cherry tomatoes.
- Serve immediately or chill for a refreshing salad side.
