Looking for a light, refreshing meal that’s packed with flavor and nutrients? These Vegan Pesto Zucchini Noodles are exactly what you need. I’ve perfected this recipe to create a dish that’s not only healthy but absolutely delicious. The best part? It comes together in just minutes, making it perfect for busy weeknights or when you’re craving something fresh and satisfying.
Ingredients
For the Zucchini Noodles:
- 4 medium zucchini, spiralized
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Vegan Pesto:
- 2 cups fresh basil leaves, packed
- 1/2 cup pine nuts (or walnuts for a budget-friendly option)
- 3 cloves garlic
- 1/4 cup nutritional yeast
- 1/2 cup extra virgin olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon sea salt
Optional Toppings:
- Cherry tomatoes, halved
- Extra pine nuts
- Red pepper flakes
- Fresh basil leaves
Instructions
- Start by making the pesto. In a food processor, combine basil, pine nuts, garlic, and nutritional yeast. Pulse until coarsely chopped.
- With the processor running, slowly drizzle in the olive oil until well combined. Add lemon juice and salt, then pulse to combine. Taste and adjust seasonings if needed.
- Using a spiralizer, create zucchini noodles (or “zoodles”). If you don’t have a spiralizer, you can use a vegetable peeler to create ribbon-like noodles.
- Heat olive oil in a large skillet over medium heat. Add zucchini noodles and cook for 2-3 minutes, just until slightly softened but still crisp.
- Remove from heat and toss with desired amount of pesto (you might not need all of it).
- Serve immediately with your choice of toppings.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 3 minutes
Total Time: 18 minutes
Servings: 4
Recipe Notes
- Don’t overcook the zucchini noodles – they can quickly become mushy. Aim for al dente texture.
- If your zucchini noodles release too much water, pat them dry with paper towels before cooking.
- Store leftover pesto in an airtight container with a thin layer of olive oil on top to prevent browning.
- To make this meal more substantial, add protein like chickpeas or white beans.
- The pesto recipe typically makes more than needed for the noodles – store extras in the refrigerator for up to 5 days.
- For meal prep, keep the zoodles and pesto separate until ready to serve.
This fresh take on traditional pasta makes an excellent light dinner or lunch option. The combination of fresh basil pesto and crisp zucchini noodles creates a refreshing meal that’s both satisfying and nutritious. Whether you’re following a vegan diet or simply looking to incorporate more vegetables into your meals, these Vegan Pesto Zucchini Noodles are sure to become a regular in your recipe rotation.
Vegan Pesto Zucchini Noodles
Ingredients
- 4 medium zucchini spiralized
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 cups fresh basil leaves packed
- 1/2 cup pine nuts or walnuts for a budget-friendly option
- 3 cloves garlic
- 1/4 cup nutritional yeast
- 1/2 cup extra virgin olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon sea salt
- Cherry tomatoes halved
- Extra pine nuts
- Red pepper flakes
- Fresh basil leaves
Instructions
- Start by making the pesto. In a food processor, combine basil, pine nuts, garlic, and nutritional yeast. Pulse until coarsely chopped.
- With the processor running, slowly drizzle in the olive oil until well combined. Add lemon juice and salt, then pulse to combine. Taste and adjust seasonings if needed.
- Using a spiralizer, create zucchini noodles (or "zoodles"). If you don't have a spiralizer, you can use a vegetable peeler to create ribbon-like noodles.
- Heat olive oil in a large skillet over medium heat. Add zucchini noodles and cook for 2-3 minutes, just until slightly softened but still crisp.
- Remove from heat and toss with desired amount of pesto (you might not need all of it).
- Serve immediately with your choice of toppings.
