Zucchini noodles with basil pesto
SUMMER DELIGHT.
Zucchini noodles with basil pesto sauce are a quick, easy, and nutrient-rich meal, perfect for summer days.
This vegan and gluten-free dish combines the freshness of zucchini and the nutrient-dense flavor of pesto, enhanced with crunchy capers, sweet corn, juicy cherry tomatoes, and protein from chickpeas. An ideal choice for a healthy lunch or light dinner!
Zucchini Noodles with Basil Pesto
Experience the perfect summer meal with zucchini noodles and basil pesto! Quick, easy, and packed with fresh, vibrant flavors, this vegan and gluten-free dish is a feast for both the eyes and the taste buds.
Ingredients:
3 small zucchini
a handful of fresh basil
100 g cooked chickpeas
1 garlic clove
1 handful of pine nuts
3 tbsp olive oil
2 tablespoons yeast flakes
capers (to taste)
3 tablespoons cooked corn
10 fresh cherry tomatoes
salt
pepper
Preparation:
- Using a spiral slicer, make the zucchini spaghetti (you can also use a regular vegetable slicer to make thin slices, which you then cut into noodles).
- Make a pesto with chickpeas, garlic, basil, pine nuts, yeast flakes, olive oil, salt and pepper. Place all the ingredients in a food processor and blend until smooth.
- Pour the pesto over the zucchini noodles, mix and add the cooked corn, capers and fresh cherry tomatoes. For a more intense flavour, you can also add a teaspoon of garlic pesto.
Voila! Have a good run! This is a light and healthy alternative to classic pasta.
For the best results, use a spiralizer to create uniform zucchini noodles. If you don’t have a spiralizer, a vegetable peeler. After spiralizing, lightly salt the zucchini noodles and let them sit for a few minutes to draw out excess moisture (it is not necessary). For an extra burst of flavor, lightly toast the capers and corn before adding them to the noodles.
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