If you’re looking for a fresh, healthy meal that’s quick to make, you’ll adore this Zucchini Noodles with Pesto recipe. It’s light, vibrant, and packed with flavor—perfect for busy weeknights or a guilt-free dinner. Even if you’re new to zucchini noodles (or “zoodles”), don’t worry—I’ll walk you through every step so your dish turns out perfectly al dente and delicious. Let’s get started!
Why You Will Love This Recipe
Zucchini Noodles with Pesto is a game-changer for anyone craving a low-carb, veggie-packed meal without sacrificing taste. The pesto adds a creamy, herby punch, and the zucchini noodles stay tender-crisp for a satisfying texture. Plus, it’s gluten-free, dairy-free optional, and ready in under 20 minutes. Even picky eaters won’t miss the pasta!
Ingredients:
- 4 medium zucchinis (about 1.5 lbs)
- 1 cup fresh basil leaves
- 1⁄2 cup grated Parmesan cheese (or nutritional yeast for dairy-free)
- 1⁄3 cup pine nuts (or walnuts)
- 2 garlic cloves
- 1⁄2 cup extra-virgin olive oil
- Juice of 1⁄2 lemon
- Salt and pepper to taste
Ingredient Prep Guide
Zucchinis: Choose firm, smooth zucchinis without soft spots. Wash and dry them thoroughly. After spiralizing, pat the noodles with a paper towel to remove excess moisture—this keeps them from getting soggy.
Basil: Use fresh leaves for the brightest flavor. Avoid wilted or discolored leaves. Rinse gently and dry with a kitchen towel to prevent the pesto from becoming watery.
Nuts: Toast pine nuts or walnuts in a dry pan over medium heat for 2-3 minutes until golden. This enhances their nutty flavor.
Equipment & Tools
- Spiralizer or vegetable peeler
- Food processor or blender
- Large skillet
- Mixing bowls
- Kitchen towels (for drying)
Step-by-Step Instructions
1. Make the Pesto: Combine basil, Parmesan (or nutritional yeast), pine nuts, garlic, lemon juice, and a pinch of salt in a food processor. Pulse until finely chopped. With the processor running, slowly pour in olive oil until smooth. Taste and adjust salt or lemon as needed.
2. Spiralize the Zucchini: Trim the ends of each zucchini. Use a spiralizer to create noodles (or a peeler for ribbon-like strips). Lay noodles on a towel and gently press to absorb moisture.
3. Cook the Zoodles: Heat a large skillet over medium. Add 1 tbsp olive oil. Toss zoodles for 2-3 minutes just until softened—don’t overcook, or they’ll turn mushy. Remove from heat immediately.
4. Combine and Serve: In a large bowl, toss warm zucchini noodles with pesto until evenly coated. Top with extra Parmesan and a sprinkle of black pepper.
Key Details
Total Time: 20 mins (Prep: 15 mins | Cook: 5 mins)
🍽️ Servings: 4 people
⚙️ Equipment: Spiralizer, food processor, skillet
Serving Suggestions
Pair this dish with grilled chicken, shrimp, or tofu for extra protein. For a summery spread, serve alongside a caprese salad or roasted cherry tomatoes. Drizzle with a little chili oil if you like heat. It’s ideal for picnics, light lunches, or even as a side at BBQ gatherings.
Pro Tips
Texture is Key: Zucchini noodles release water as they sit, so serve immediately after mixing with pesto. If prepping ahead, store noodles and pesto separately and combine just before eating.
Boost the Flavor: Add a handful of baby spinach or arugula to the pesto for extra greens. A teaspoon of lemon zest will brighten the dish even more.
Storage and Reheating Instructions
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat for 2-3 minutes, stirring often. Avoid microwaving, as this can make the noodles soggy. For best results, refresh with a squeeze of lemon before serving.
Troubleshooting
Watery Pesto or Noodles: If your pesto is too thin, add more nuts or cheese to thicken it. If zoodles are soggy, salt them lightly, let sit for 10 minutes, then pat dry with a towel before cooking.
Bland Flavor: Brighten the pesto with extra lemon juice or a pinch of red pepper flakes. Taste and adjust seasoning as you go!
Frequently Asked Questions
Can I use store-bought pesto?
Yes, but homemade tastes fresher! If using store-bought, pick a high-quality brand and adjust salt levels as needed.
How do I spiralize without a spiralizer?
Use a julienne peeler or a sharp knife to slice zucchini into thin, noodle-like strips. They’ll cook the same way!
Are zucchini noodles keto-friendly?
Absolutely! Zucchini is low in carbs, and this recipe is naturally gluten-free. Just skip the Parmesan or use a dairy-free alternative to keep it keto-compliant.
Zucchini Noodles with Pesto
Ingredients
- 4 medium zucchinis about 1.5 lbs
- 1 cup fresh basil leaves
- 1/2 cup grated Parmesan cheese or nutritional yeast for dairy-free
- 1/3 cup pine nuts or walnuts
- 2 garlic cloves
- 1/2 cup extra-virgin olive oil
- Juice of 1/2 lemon
- Salt and pepper to taste
Instructions
- Combine basil, Parmesan (or nutritional yeast), pine nuts, garlic, lemon juice, and a pinch of salt in a food processor. Pulse until finely chopped. With the processor running, slowly pour in olive oil until smooth. Taste and adjust salt or lemon as needed.
- Trim the ends of each zucchini. Use a spiralizer to create noodles (or a peeler for ribbon-like strips). Lay noodles on a towel and gently press to absorb moisture.
- Heat a large skillet over medium. Add 1 tbsp olive oil. Toss zoodles for 2-3 minutes just until softened—don’t overcook, or they’ll turn mushy. Remove from heat immediately.
- In a large bowl, toss warm zucchini noodles with pesto until evenly coated. Top with extra Parmesan and a sprinkle of black pepper.