How to Make Paleo-Friendly Zucchini Noodles with Pesto: A Simple Guide
Are you looking for a delicious, healthy, and simple dish that fits into your paleo lifestyle? Look no further! Zucchini noodles with pesto are a fantastic option for anyone adhering to a paleo diet or just trying to eat healthier. This dish is not only packed with nutrients but also low in carbs and calories, making it perfect for a light lunch or dinner. Below is a beginner-friendly guide on how to make this delightful dish.
Ingredients You Will Need:
For the Zucchini Noodles:
– 4 medium zucchinis
– A pinch of salt
For the Pesto:
– 2 cups fresh basil leaves
– 1/2 cup olive oil
– 1/3 cup pine nuts (substitute with walnuts or almonds for a different twist)
– 2 garlic cloves, peeled
– Salt and pepper, to taste
– 1/2 cup nutritional yeast (to keep it paleo-friendly and dairy-free, instead of the traditional Parmesan cheese)
Equipment You Will Need:
- A spiralizer or a julienne peeler
- A food processor or blender
- A large pan
Instructions:
Step 1: Prepare the Zucchini Noodles
- Start by washing the zucchinis. You don’t need to peel them unless you prefer to.
- Using your spiralizer or julienne peeler, turn the zucchinis into noodles. If you are using a spiralizer, just twist the zucchini through. If you’re using a julienne peeler, run it through the zucchini lengthwise to create long strands.
- Once you have your zucchini noodles, sprinkle them with a pinch of salt. This helps to draw out some of the moisture.
- Let them sit for about 10-15 minutes, then pat them dry with paper towels to remove excess moisture.
Step 2: Make the Pesto
- While the zucchini noodles are sitting, it’s time to make the pesto. Place the basil leaves, garlic, pine nuts (or alternative nuts), and nutritional yeast into the bowl of your food processor or blender.
- Pulse a few times to chop everything up. Then, with the processor running, slowly add in your olive oil until the mixture is well blended and smooth. You might need to stop and scrape down the sides.
- Season the pesto with salt and pepper to taste. If it’s too thick, you can add a bit more olive oil to reach your desired consistency.
Step 3: Combine Zucchini Noodles and Pesto
- Heat a large pan over medium heat. There’s no need to add oil since the zucchini noodles will be mostly cooked in their own moisture.
- Add the zucchini noodles to the pan and sauté for about 2-3 minutes, or until they are just tender. You don’t want to overcook them, or they will become mushy. If you prefer, you can also leave them raw – they are equally delicious this way.
- Once the zoodles are ready, either mix in the pesto directly in the pan, ensuring all the noodles are evenly coated, or if you prefer, transfer the noodles to a mixing bowl and then add the pesto, tossing gently to combine.
Step 4: Serve and Enjoy
- Your paleo-friendly zucchini noodles with pesto are now ready to serve. You can enjoy them as is or top them with some cherry tomatoes, olives, or grilled chicken for a more filling meal.
Tips:
- Feel free to experiment with your pesto. Adding sundried tomatoes, chili flakes, or different herbs can create a whole new flavor profile.
- If you have leftovers, store them in an airtight container in the fridge. The zucchini noodles will keep for a day or two, but it’s best enjoyed fresh.
Zucchini noodles with pesto are a testament to how simple ingredients can create a delicious and healthy meal. Whether you’re strictly following a paleo diet or just looking to incorporate more vegetables into your diet, this dish is a must-try. It’s customizable, quick to make, and undeniably tasty. Dive in and enjoy the refreshing flavors it brings to your table!
