How to Make Creamy Walnut-Pesto Zoodles with Shaved Pecorino
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Blend walnuts, olive oil, basil, garlic, grated Pecorino, salt, and pepper in a food processor until a coarse pesto forms.
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Toss spiralized zucchini with the pesto in a bowl until evenly coated.
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Heat a skillet over medium. Add the tossed zoodles and warm for 2-3 minutes, stirring gently.
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Plate zoodles; top with shaved Pecorino Romano and serve immediately.
Pro Tips for Perfect Creamy Walnut-Pesto Zoodles with Shaved Pecorino
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of medium zucchinis, spiralized, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Creamy Walnut-Pesto Zoodles with Shaved Pecorino?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Creamy Walnut-Pesto Zoodles with Shaved Pecorino?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for medium zucchinis, spiralized?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain nuts, dairy depending on the specific ingredients you use. Always check labels and make swaps as needed.