Zucchini Noodles with Pesto is the perfect dish for those looking to enjoy a healthier alternative to traditional pasta.
Zucchini noodles, often called “zoodles,” offer a low-carb, gluten-free option that still delivers the satisfying texture of pasta.
When paired with fresh, vibrant pesto, this dish transforms into a flavorful and nutrient-packed meal that’s ideal for those following vegetarian, vegan, or keto diets.
Whether you’re craving a quick weeknight dinner or a light and refreshing lunch, this recipe will surely hit the spot. It’s light, fresh, and packed with bold, herby flavors that will make you feel like you’re eating something indulgent, without the guilt.
Ingredients You’ll Need
To create this delicious Zucchini Noodles with Pesto dish, you’ll need a few simple ingredients. The key components are zucchini and a homemade pesto sauce, but we’ll also offer some variations and additional items to elevate the dish.
Zucchini
The main ingredient in this recipe is zucchini, which you’ll spiralize to make your noodles. Choose firm, medium-sized zucchinis that are free from blemishes. These will create the best noodles, offering a slight crunch and a mild, fresh flavor. If you prefer your noodles a little thicker, opt for larger zucchinis.
Pesto Sauce
A classic pesto sauce consists of fresh basil, garlic, Parmesan cheese, pine nuts, and olive oil. This combination results in a smooth, herby sauce with a rich, nutty flavor. For a dairy-free version, you can swap the Parmesan with nutritional yeast or another plant-based alternative.
Optional Variations
If you want to customize your pesto, consider adding sun-dried tomatoes for a tangy twist or a bit of lemon juice to brighten up the flavors. You could also substitute pine nuts with walnuts or cashews, depending on what you have on hand.
How to Make Zucchini Noodles
Making zucchini noodles is incredibly easy, and there are a few different methods to achieve the perfect texture.
Preparing the Zucchini for Spiralizing
The first step in making zucchini noodles is spiralizing the zucchini. You can use a manual spiralizer, a countertop electric spiralizer, or a julienne peeler, depending on your preference. Simply cut the zucchini into halves or thirds to make them easier to handle, then turn each piece into noodles by twisting them through your spiralizer. If you don’t have a spiralizer, a julienne peeler can create long, thin strips that resemble noodles.
Cooking Zucchini Noodles
Zucchini noodles can be served raw for a crunchy, refreshing texture, or cooked lightly if you prefer them soft. To cook your zoodles, simply heat a pan over medium heat with a little olive oil and sauté the noodles for 2-3 minutes. Be sure not to overcook them, as they can release water and become mushy. If you prefer a more tender noodle, you can also steam or blanch them briefly.
Tips for Perfect Zucchini Noodles
To avoid soggy zucchini noodles, make sure to dry them well after spiralizing. You can use a clean kitchen towel or paper towels to blot off any excess moisture. Also, if you plan to cook the noodles, keep the cooking time brief to preserve their texture and flavor. Remember, zucchini noodles don’t need to be cooked for long; they should retain some bite, just like regular pasta!
How to Make Fresh Pesto
Making fresh pesto is simple and adds a burst of flavor to your zucchini noodles. The beauty of pesto lies in its freshness, and it’s incredibly easy to prepare. There are two main methods for making pesto: the traditional method and using a food processor. Here’s how to do both.
Traditional Method: Mortar and Pestle
For an authentic, rustic pesto, you can use a mortar and pestle. Start by adding the garlic and a pinch of salt to the mortar, crushing them together into a paste. Then, add the fresh basil leaves and continue to grind until the herbs are broken down. Once you have a smooth paste, slowly incorporate the pine nuts, crushing them into the mixture. Finally, add grated Parmesan cheese and drizzle in olive oil, mixing until everything is combined into a thick, creamy paste.
Blender or Food Processor Method
If you’re short on time, a blender or food processor is your best friend. Simply add the basil, garlic, pine nuts, Parmesan, and olive oil into the bowl of your food processor. Pulse until the mixture is well-combined and smooth. You may need to scrape down the sides of the bowl occasionally. For a more fluid pesto, add a little extra olive oil. Taste and adjust the seasoning with salt and pepper if needed.
Flavor Adjustments
If you want to tweak the flavor, you can easily adjust the pesto to your liking. For a tangier, brighter flavor, add a splash of lemon juice. If you prefer a richer, more earthy taste, try incorporating a few roasted garlic cloves or swapping the pine nuts for walnuts. The possibilities are endless, so feel free to get creative!
Combining the Zucchini Noodles and Pesto
Once your zucchini noodles and fresh pesto are ready, it’s time to bring everything together. The key is to ensure that each noodle is evenly coated in the vibrant pesto sauce without making the dish too heavy or soggy.
Tossing the Zucchini Noodles in Pesto
To combine, place your cooked (or raw) zucchini noodles in a large mixing bowl. Start by adding a small amount of pesto to the noodles and toss gently to coat. Gradually add more pesto, mixing as you go, until all the noodles are well-coated. The pesto should cling to each noodle, but it shouldn’t overpower the zucchini’s natural flavor. Taste and adjust the amount of pesto according to your preference.
Optional Add-Ins
While the classic zucchini noodles with pesto are delicious on their own, there’s plenty of room for customization. Consider adding some grilled chicken or roasted vegetables for a protein-packed option. Fresh cherry tomatoes can add a juicy, tangy burst of flavor, while Parmesan shavings or crushed red pepper flakes bring additional richness or spice to the dish.
Serving the Dish
Zucchini noodles with pesto can be served immediately while they’re fresh and vibrant. For an elegant touch, garnish with extra basil leaves or a few toasted pine nuts. This dish can be enjoyed as a light, healthy main course or as a side to complement other dishes.
With your zucchini noodles perfectly tossed in fresh pesto, you have a delicious, nutritious meal that’s bursting with flavor, perfect for any occasion!
Nutritional Benefits of Zucchini Noodles with Pesto
Zucchini Noodles with Pesto is not just a delicious meal—it’s also packed with a variety of health benefits, making it a great choice for a nutritious dish. Here are some of the key nutritional advantages:
Low in Calories and High in Fiber
Zucchini is a low-calorie vegetable, making it an ideal substitute for traditional pasta. A medium zucchini contains about 33 calories, but it’s packed with fiber, helping to support healthy digestion. The high water content in zucchini also contributes to hydration, making this dish refreshing and light.
Rich in Antioxidants and Vitamins
Zucchini is a good source of vitamin C, an antioxidant that helps protect the body from free radical damage. It also provides vitamins A and K, both of which are essential for eye health, skin health, and bone strength. The fresh basil in the pesto adds even more vitamins, particularly vitamin K, which plays a role in blood clotting and bone health.
Healthy Fats from Pesto
The pesto sauce, made with olive oil and pine nuts, is rich in heart-healthy fats. Olive oil contains monounsaturated fats, which are known to support cardiovascular health by reducing bad cholesterol levels. Pine nuts also provide a good source of magnesium and zinc, contributing to better muscle function and immune health.
Gluten-Free, Low-Carb, and Keto-Friendly
For those on gluten-free, low-carb, or ketogenic diets, zucchini noodles are an excellent alternative to traditional pasta. They are low in carbohydrates and contain no gluten, making them suitable for those with dietary restrictions. The pesto sauce, made with natural ingredients, adds a boost of flavor without relying on refined sugars or processed foods.
Overall, Zucchini Noodles with Pesto is a well-rounded dish that offers a balance of essential nutrients, healthy fats, and fiber while remaining light and satisfying.
Conclusion
Zucchini Noodles with Pesto is a perfect dish for anyone seeking a healthy, flavorful, and versatile meal. With its fresh ingredients and vibrant flavors, it’s a great option for those following a variety of diets, including gluten-free, low-carb, and vegetarian. Whether you enjoy it as a light lunch, dinner, or even a side dish, this meal offers a refreshing way to enjoy vegetables while keeping things delicious and satisfying. The simplicity of the recipe and the ability to customize the pesto to suit your tastes make it a go-to option for busy weeknights or special gatherings. If you haven’t tried zucchini noodles with pesto yet, give it a go—you won’t be disappointed!
Frequently Asked Questions (FAQ)
1. Can I make Zucchini Noodles ahead of time?
Yes, you can spiralize the zucchini ahead of time and store the noodles in an airtight container in the fridge for up to 2 days. If you plan to cook them, do so just before serving to prevent them from becoming too soggy.
2. Can I substitute the pesto with a different sauce?
Absolutely! While pesto is a classic pairing, you can also try other sauces like a tomato-based marinara or even a creamy avocado sauce for a different flavor profile.
3. How do I prevent my zucchini noodles from becoming soggy?
To avoid sogginess, make sure to pat the noodles dry with a paper towel after spiralizing. When cooking, don’t overheat them—just sauté for a few minutes to retain their texture.
4. Can I use store-bought pesto instead of homemade?
Yes, store-bought pesto works fine if you’re short on time. Look for one with high-quality ingredients like fresh basil and olive oil for the best flavor.
5. Can I make this dish vegan?
Yes, to make this dish vegan, simply swap out the Parmesan cheese for nutritional yeast or another plant-based cheese alternative in the pesto.
Zucchini Noodles with Pesto
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.
