Pesto Zucchini Noodle Salad
This recipe is more than just a quick summer meal; it's an exploration of flavor and texture, built upon techniques that banish grainy, bitter pesto forever. This recipe is a healthy zucchini noodle salad with pesto that’s both healthy and bursting with fresh flavor.
Equipment
- Spiralizer
- Vegetable peeler
- High power blender
- Large Bowl
- colander
Ingredients
Ingredients
- 2 medium zucchinis
- 1 cup grape tomatoes, halved
- 1 ¼ cup fresh basil leaves, packed
- 1 cup fresh baby spinach leaves, packed
- ¼ cup pine nuts or chopped walnuts, plus more for garnish
- 4 cloves fresh garlic
- ½ tsp coarse salt
- ⅛ tsp cracked black pepper
- ½ cup extra virgin olive oil
- ½ cup freshly grated Parmesan cheese plus more for garnish
Instructions
Instructions
- Prep the zucchini: Spiralize the zucchini using the thinnest setting or use a vegetable peeler (see video and notes below). Set aside in a colander.
- Make the pesto: In a high power blender, add the spinach, basil, nuts, garlic, salt, pepper, Parmesan, and olive oil and blend until smooth. The key to a smooth, emulsified pesto lies in the blending process. The science behind emulsification is simple: it's about creating a stable mixture of oil and water-based ingredients. To prevent separation, add the basil gradually while the blender is running, ensuring the oil is slowly incorporated. This technique is a must, as it keeps the pesto emulsified. Our specific blending instructions (e.g., basil to oil ratio, speed of blending) prevent this.
- In a large bowl, toss the pesto with the zucchini noodles and tomatoes until combined. Add extra Parmesan cheese and/or cooked shrimp to make it a full meal.
Notes
For optimal leftovers, store the pesto and zucchini noodles separately to prevent sogginess. The zucchini noodles can be stored in an airtight container lined with paper towels to absorb excess moisture, while the pesto should be kept in a separate sealed container. Combining them just before serving preserves the salad's texture and flavor.
For a winter twist, add roasted butternut squash cubes or toasted pumpkin seeds to this dish. Experiment with different herbs, like mint or parsley, to complement the basil. These variations make the recipe enjoyable year-round, adapting to the seasonal ingredients available.
Nutrition
Calories: 220kcal
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