Introduction
At Love With Recipes, we celebrate dishes that blend health-conscious ingredients with vibrant flavors, and Courgetti with Basil Pesto exemplifies this perfectly. This dish merges the freshness of spiralized zucchini—commonly called “zoodles”—with the aromatic, herbaceous notes of basil pesto, creating a meal that’s not only delightful to taste but also packed with nutrients. Its popularity has soared among those adopting low-carb, gluten-free, or plant-based lifestyles, offering a satisfying alternative to traditional pasta dishes. The beauty of this recipe lies in its simplicity, flexibility, and the delightful contrast between the crisp zucchini and the creamy, flavorful pesto. Whether you’re aiming to improve your diet, exploring vegetarian options, or simply seeking a quick yet gourmet meal, Courgetti with Basil Pesto is an outstanding choice.
Time
This dish is designed for efficiency, making it perfect for busy weeknights or when you desire a nutritious meal with minimal prep. The total time required from start to finish typically ranges from 20 to 30 minutes. This includes preparation of the ingredients, making the pesto, and cooking the zucchini noodles. The actual hands-on cooking time is approximately 15 minutes, with the rest devoted to gathering ingredients and cleaning up.
Needed Equipment
Ensuring you have the right equipment can streamline the process and help achieve optimal results. Here is a comprehensive list of tools needed for this recipe:
- Spiralizer or Julienne Peeler: To transform zucchini into noodle shapes. A spiralizer is highly recommended for uniform, aesthetic noodles, but a julienne peeler works well too.
- Food Processor: Essential for blending the basil pesto into a smooth, emulsified sauce. A high-powered processor ensures a creamy consistency.
- Large Skillet or Non-stick Frying Pan: For sautéing the zucchini noodles gently, preserving their texture while heating through.
- Measuring Cups and Spoons: For accurately measuring ingredients, especially for the pesto sauce.
- Knife and Cutting Board: For chopping garlic, basil, and other optional garnishes like cherry tomatoes.
- Grater or Microplane: To grate Parmesan cheese if not using pre-grated cheese.
- Mixing Bowls: For tossing noodles with pesto and preparing ingredients.
- Serving Dishes: To present the dish elegantly, enhancing the dining experience.
- Optional: Tongs or Pasta Fork: For tossing and serving the zucchini noodles with the pesto sauce.
Tags
Low-carb, Gluten-free, Vegetarian, Vegan (if cheese is omitted), Healthy, Quick, Easy, Dinner, Lunch, Plant-based, Keto-friendly, Dairy-free (with substitutions), Fresh, Summer Recipes, Light Meals.
Serving Size
This recipe yields approximately 2 to 4 servings, depending on portion size and whether it is served as a main course or a side dish. Each serving roughly consists of 1 to 1.5 cups of zucchini noodles topped with pesto. Adjust portions according to dietary needs and appetite.
Difficulty Level
The recipe is classified as easy for home cooks of all skill levels. The most involved step is spiralizing the zucchini, which is straightforward with the right tool. The pesto preparation involves blending ingredients into a smooth sauce, a task suitable even for beginner cooks. Overall, it’s perfect for quick weeknight dinners or a casual weekend lunch.
Allergen Information
| Allergen | Common Sources | Notes |
|---|---|---|
| Tree Nuts | Pine nuts (used in pesto) | Can be omitted or substituted with pumpkin seeds for nut-free version |
| Dairy | Parmesan cheese, possibly butter if used in sautéing | For vegan or dairy-free, substitute with nutritional yeast or vegan cheese |
| Garlic | Garlic cloves | Potential allergen for some individuals |
Dietary Preference
This dish can be adapted for various dietary preferences:
- Vegetarian: Naturally suitable
- Vegan: Omit cheese or replace with vegan cheese/nutritional yeast
- Keto/Low-Carb: Suitable due to zucchini noodles’ low carbohydrate content
- Gluten-Free: Naturally gluten-free, no wheat ingredients involved
Course
Main Course, Light Meal, Side Dish
Cuisine
Italian-inspired, Healthy, Modern Vegetarian
Ingredients
Vegetables and Herbs
| Ingredient | Quantity | Notes |
|---|---|---|
| Zucchini (courgette) | 3 large | Fresh, firm zucchinis |
| Fresh basil leaves | 1 cup loosely packed | Preferably fresh for aroma and flavor |
| Garlic cloves | 2-3 cloves | Adjust according to preference |
| Cherry tomatoes (optional garnish) | ½ cup | Cut in halves for presentation |
Proteins, Fats, and Flavorings
| Ingredient | Quantity | Notes |
|---|---|---|
| Parmesan cheese (or vegan alternative) | ¼ cup grated | Optional, for added richness |
| Pine nuts | ¼ cup | For pesto flavor and creaminess |
| Extra virgin olive oil | ½ cup | For blending pesto and sautéing |
| Salt | To taste | For seasoning pesto and zucchini |
| Black pepper (optional) | To taste | Enhances flavor |
Instructions
Step 1: Preparing the Zucchini
Begin by washing the zucchinis thoroughly under cold running water to remove any dirt or residues. Pat them dry with a clean kitchen towel or paper towels. Using a spiralizer or julienne peeler, carefully create zucchini noodles by holding the zucchini firmly and turning it against the blade. Aim for uniform spirals or julienne strips approximately ¼ inch thick. Once spiralized, transfer the zucchini noodles to a colander, sprinkle lightly with salt, and toss gently. Let sit for 5-10 minutes to draw out excess moisture, which helps prevent sogginess during cooking. Afterward, gently squeeze out any remaining water using clean kitchen towels or paper towels. This step is critical in maintaining a fresh, firm texture in the final dish.
Step 2: Making the Basil Pesto
In a high-quality food processor, combine the fresh basil leaves, pine nuts, and garlic cloves. Pulse a few times to coarsely chop the ingredients, then add the grated Parmesan cheese if using. With the processor running on low, slowly pour in the olive oil until the mixture reaches a smooth, emulsified consistency. Scrape down the sides of the bowl with a spatula as needed to ensure even blending. Taste the pesto and season with salt and black pepper according to your preference. For a richer flavor, you can add a squeeze of lemon juice or a teaspoon of balsamic vinegar. Transfer the pesto to a bowl for later use.
Step 3: Cooking the Zucchini Noodles
Heat a large skillet over medium heat. Add a tablespoon of olive oil, allowing it to warm up evenly. Once hot, add the spiralized zucchini noodles. Sauté gently for about 2-3 minutes, tossing frequently with tongs or a fork to prevent sticking and ensure even cooking. The goal is to heat the noodles enough to soften slightly without losing their crunch or becoming mushy. Overcooking zucchini can lead to excess water release, which dilutes the pesto and compromises texture. Remove from heat promptly once the noodles are tender yet firm.
Step 4: Combining and Serving
Transfer the cooked zucchini noodles to a large mixing bowl or directly to serving plates. Spoon the basil pesto over the noodles, using tongs or a pasta fork to toss gently until evenly coated. The heat from the noodles will help the pesto meld beautifully, enhancing its aroma and flavor. Garnish with halved cherry tomatoes for a burst of sweetness and color. Optionally, sprinkle additional grated Parmesan cheese or chopped fresh basil on top for presentation. Serve immediately to enjoy the dish at its freshest and most flavorful.
Preparation Tips
- Choose fresh, firm zucchinis: This ensures the noodles will hold their shape and have a satisfying bite.
- Use a high-quality spiralizer: This guarantees uniform noodles and reduces frustration during prep.
- Blanch or sauté briefly if desired: For a softer texture, zucchini can be lightly cooked, but for authentic crunch, minimal cooking is preferred.
- Make pesto ahead: Prepare the basil pesto in advance and store in an airtight container. This allows the flavors to develop further.
- Adjust seasoning: Taste and adjust salt, pepper, or acidity in the pesto for optimal flavor balance.
Nutritional Information
| Nutrient | Per Serving (Approximate) |
|---|---|
| Calories | 250-300 kcal |
| Protein | 5-8 grams |
| Fat | 20-25 grams |
| Carbohydrates | 10-15 grams |
| Fiber | 3-4 grams |
| Sodium | Approximately 200-300 mg (varies with seasoning) |
Tips and Tricks
- Use fresh basil: For maximum flavor, opt for bright green, fragrant basil leaves.
- Experiment with nuts: Substitute pine nuts with walnuts, cashews, or pumpkin seeds for variation and dietary needs.
- Add protein: Incorporate grilled chicken, shrimp, or tofu for a more filling meal.
- Spice it up: Add red pepper flakes to the pesto for a spicy kick.
- Chill before serving: For a refreshing twist, serve the dish cold or at room temperature.
Add-ons
Enhance your Courgetti with Basil Pesto with the following optional ingredients:
- Grilled vegetables: Eggplant, bell peppers, or cherry tomatoes
- Protein options: Grilled chicken, sautéed shrimp, or baked tofu
- Cheese variations: Feta, ricotta, or vegan cheese
- Additional herbs: Chopped parsley, oregano, or mint
- Crunchy toppings: Toasted breadcrumbs or chopped nuts
Side Dishes
Pair this dish with light, complementing sides such as:
- Mixed greens salad with vinaigrette
- Garlic roasted vegetables
- Light tomato and mozzarella Caprese salad
- Grilled asparagus or zucchini
Improvements
To elevate your Courgetti with Basil Pesto, consider these enhancements:
- Adding lemon zest or juice: Brightens the pesto and adds freshness.
- Using roasted garlic in pesto: Adds depth and sweetness.
- Incorporating other greens: Spinach, arugula, or kale blended into the pesto for extra nutrients.
- Using infused olive oils: Such as chili or basil-infused olive oil for a flavor boost.
- Creating a creamy variation: Mix in a dollop of Greek yogurt or coconut cream for richness.
Save and Store
To maintain freshness:
- Pesto: Store in an airtight container in the refrigerator for up to 3 days. Cover with a thin layer of olive oil to prevent oxidation.
- Zucchini noodles: Best enjoyed immediately. If needed, store cooked noodles in a sealed container in the fridge for up to 24 hours, but note that texture may slightly change.
- Reheating: Gently reheat zucchini noodles in a skillet with a splash of olive oil for 1-2 minutes, or serve cold as a salad.
FAQ
Can I make this dish vegan?
Yes. Simply omit the Parmesan cheese or replace it with nutritional yeast or vegan cheese. Ensure the pesto is dairy-free if required.
Can I use other vegetables instead of zucchini?
Absolutely. Carrot noodles, cucumber, or spiralized sweet potatoes can be used for variation, although cooking times and flavors will differ.
How do I prevent zucchini noodles from becoming soggy?
Salt and drain the noodles before cooking, and sauté briefly to preserve their crunch. Avoid overcooking, which releases excess water and diminishes texture.
What are good substitutions for pine nuts in pesto?
Walnuts, cashews, almonds, or pumpkin seeds can be substituted for pine nuts to accommodate allergies or preferences.
Conclusion
Courgetti with Basil Pesto is a prime example of how simple, wholesome ingredients can come together to create a dish that’s both nourishing and satisfying. Its versatility allows for endless customization, making it suitable for various dietary needs and flavor preferences. The combination of fresh zucchini noodles and vibrant basil pesto offers a light yet flavorful culinary experience that’s perfect for summer lunches, quick weeknight dinners, or even elegant brunches. At Love With Recipes, we believe that good food should be accessible, nutritious, and delicious—this recipe embodies all these qualities, inviting you to enjoy a healthy, flavorful meal in a matter of minutes.
References
Sources include traditional Italian culinary knowledge and modern low-carb diet principles, with inspiration from reputable food science articles on vegetable spiralizing and pesto variations. For further reading, see “The Art of Pesto” by Karen Solomon (2011) and “Low-Carb Mediterranean Cooking” by Emilia Jackson (2017).