Best Zucchini And Basil Pesto Recipes

ZUCCHINI NOODLES WITH BASIL PESTO AND BACON

Zucchini Noodles with Basil Pesto and Bacon image

There's no pasta in this dish, just fresh zucchini noodles tossed in a delicious bacon and pesto sauce.

Provided by Monica P.

Categories Fruits and Vegetables Vegetables Squash

Time 30m

Yield 2

Number Of Ingredients 8

Ingredients

8 slices turkey bacon
½ cup basil pesto (such as Classico® Traditional)
3 large zucchini, ends trimmed
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
2 tablespoons freshly grated Parmigiano-Reggiano cheese
1 cup fresh arugula
1 pinch sea salt and freshly ground black pepper to taste

Steps:

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Lay bacon slices on a large baking tray.
Broil in the preheated oven until crispy, 9 to 12 minutes. Transfer to a large plate lined with absorbent kitchen paper and allow to cool and harden.
Crumble the cooled bacon into smaller pieces and combine with pesto sauce.
Use a spiralizer or julienne peeler to cut zucchini into noodles, snipping midway to prevent them from getting too long.
Heat olive oil in a saute pan over medium heat. Add zucchini and garlic and cook until tender, 3 to 4 minutes. Add pesto-bacon mixture and heat for 2 minutes longer. Toss well so the noodles are evenly coated. Taste and season with salt if needed.
Top with freshly grated Parmiggiano-Reggiano cheese so it can melt while the dish is still warm. Season with freshly ground black pepper. Top with arugula, but do not mix it in. Serve immediately.

Nutrition Facts : Calories 568.1 calories, Carbohydrate 22.4 g, Cholesterol 57.2 mg, Fat 44.9 g, Fiber 7.3 g, Protein 24.9 g, SaturatedFat 11.6 g, Sodium 1206.9 mg, Sugar 9.3 g

ZUCCHINI AND BASIL PESTO

Zucchini and Basil Pesto image

This colorful dish is an unusual and delicious pasta salad. A zucchini pesto basil is tossed with pasta and Parmesan cheese. We opted to use rotini pasta but any boxed pasta will work. The basil adds a nice pop of flavor to the non-traditional pesto. You could use the pesto alone over fish or as a dip for crackers. Serve this as a side dish for a cookout. Or, toss in some grilled chicken for a meal.

Provided by Antonette Ricotta Pizzolla @pizzsa

Categories Pasta

Number Of Ingredients 7

Ingredients

2 small zucchini, chopped
5-6 - leaves of fresh basil
3 clove(s) garlic, small
3/4 cup(s) extra virgin olive oil
4 tablespoon(s) grated Parmigiano-Reggiano cheese
- salt & pepper, to taste
1 pound(s) your favorite pasta

Steps:

In a skillet add 3 tablespoons of extra virgin olive oil. Saute the chopped zucchini on low to medium heat until zucchini is a little soft (about 10 minutes).
Salt and pepper to taste.
In a food processor add the sauteed zucchini and the rest of the ingredients.
Pulse until it becomes a "pesto" consistency about 10 times.
Bring a pot of water to boil. Add in your favorite pasta and a little salt. Cook pasta for about 7 minutes.
Drain and put pasta back into the pot. Add zucchini and basil pesto. Stir all together until well combined. Add a little Parmigiano-Reggiano and serve!