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Zucchini Noodles with Pesto

Zucchini Noodles with Pesto

Linda M. Harris
Zucchini Noodles with Pesto is a light and healthy alternative to traditional pasta, made with spiralized zucchini and a fresh, aromatic pesto sauce.
This dish is gluten-free, low-carb, and packed with nutrients, making it perfect for those looking for a quick, satisfying meal that doesn’t compromise on flavor.
The fresh pesto, made with basil, garlic, pine nuts, and olive oil, enhances the zucchini noodles with a burst of herby richness.
Whether you enjoy it as a main dish or a side, this recipe offers a healthy, delicious, and easy-to-make option for any occasion.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Main Course, Side Dish
Cuisine Italian, Mediterranean
Servings 4 Servings
Calories 250 kcal

Equipment

  • 1 Spiralizer (manual or electric)
  • 1 large mixing bowl
  • 1 large mixing bowl
  • 1 Food processor or mortar and pestle (for pesto)

Ingredients
  

For the Zucchini Noodles

  • 2 medium zucchinis
  • 1 tablespoon olive oil if sautéing

For the Pesto Sauce

  • 2 cups fresh basil leaves
  • 2 cloves garlic
  • 1/4 cup pine nuts
  • 1/2 cup Parmesan cheese or nutritional yeast for a vegan version
  • 1/2 cup extra virgin olive oil
  • Salt to taste
  • Black pepper to taste

Instructions
 

Prepare the Zucchini Noodles:

  • Using a spiralizer, turn the zucchinis into noodles.
    If you don’t have a spiralizer, use a julienne peeler or a vegetable peeler to create long, thin strips.
    Once spiraled, place the noodles on a paper towel to remove excess moisture.

Make the Pesto:

  • In a food processor, combine the basil, garlic, pine nuts, and Parmesan cheese.
    Pulse until the ingredients are finely chopped.
    Slowly drizzle in the olive oil while blending until a smooth paste forms. Season with salt and pepper to taste.
    If using a mortar and pestle, grind the garlic and pine nuts together first, then add the basil and slowly add the olive oil while grinding to create a paste.

Sauté the Zucchini Noodles (Optional):

  • Heat a medium pan over medium heat and add 1 tablespoon of olive oil.
    Sauté the zucchini noodles for 2-3 minutes, just until slightly softened but still al dente.
    Avoid cooking for too long to maintain their crispness.

Toss the Noodles with Pesto:

  • In a large mixing bowl, toss the zucchini noodles with enough pesto sauce to coat them evenly.
    You may not need to use all the pesto, depending on how much sauce you prefer.

Serve:

  • Plate the zucchini noodles with pesto and garnish with additional Parmesan cheese, fresh basil, or pine nuts if desired.
    Serve immediately and enjoy!

Notes

  • Zucchini Prep: Be sure to blot the zucchini noodles with a paper towel to remove excess moisture before cooking to prevent them from becoming too soggy.
  • Storing Leftovers: If you have leftovers, store the zucchini noodles in an airtight container in the fridge for up to 2 days. Keep the pesto in a separate container to prevent the noodles from becoming too soggy.
  • Vegan Option: For a vegan version, substitute the Parmesan cheese with nutritional yeast or a plant-based cheese alternative.
  • Sautéing the Noodles: If you prefer your zucchini noodles to be soft, sauté them for longer, but be careful not to overcook to preserve their texture.
  • Pesto Variations: Feel free to experiment with adding other herbs like parsley or mint to the pesto for a unique twist.
Keyword Zucchini Noodles with Pesto