Zucchini Noodles with Pesto
Zucchini Noodles with Pesto is a fresh, vibrant, low-carb dish that comes together in just 20 minutes. Tender spiralized zucchini is tossed with a bright, homemade basil pesto made from fresh basil, toasted pine nuts, garlic, Parmesan, and extra-virgin olive oil. It's naturally gluten-free, endlessly customizable, and delivers all the satisfaction of a pasta dish without the heaviness.
Equipment
- Vegetable spiralizer Or use a julienne peeler or box grater as an alternative
- Food processor Or high-powered blender
- Large skillet or sauté pan
- Large mixing bowl
- Chef's knife and cutting board
- Colander or strainer For salting and draining the zucchini
- Measuring cups and spoons
- Microplane or fine grater For lemon zest and Parmesan
- Tongs or pasta server For tossing noodles
- Small dry skillet For toasting pine nuts
- Rubber spatula For scraping down the food processor bowl
Ingredients
For the Zucchini Noodles
- 4 medium zucchini about 2 lbs / 900g total
- 1/2 tsp salt for drawing out moisture from the zucchini
For the Basil Pesto
- 2 cups fresh basil leaves about 50g, packed
- 3 garlic cloves peeled
- 1/3 cup pine nuts about 45g, toasted
- 1/2 cup Parmesan cheese about 50g, freshly grated
- 1/2 cup extra-virgin olive oil about 120ml
- 2 tbsp fresh lemon juice from about 1 lemon
- 1/2 tsp lemon zest
- salt to taste
- freshly ground black pepper to taste
For Serving (Optional)
- extra Parmesan cheese freshly grated, for topping
- cherry tomatoes halved
- red pepper flakes to taste
- extra-virgin olive oil for drizzling
Instructions
- Wash and dry all 4 zucchini, then trim both ends. Spiralize each zucchini using a medium or large noodle blade, or use a julienne peeler or box grater as an alternative.
- Place the spiralized zucchini in a colander, sprinkle with 1/2 tsp salt, and toss to coat. Let sit for 10 minutes, then press firmly with your hands or a towel to squeeze out as much liquid as possible.
- In a small dry skillet over medium-low heat, toast 1/3 cup pine nuts for 3 to 4 minutes, stirring frequently, until golden and fragrant. Transfer immediately to a plate to cool.
- Add the garlic and cooled pine nuts to a food processor and pulse 5 to 6 times. Add the basil, Parmesan, lemon juice, and lemon zest, then pulse until a coarse paste forms. With the processor running, slowly drizzle in the olive oil until smooth. Season with salt and pepper to taste.
- Heat a large skillet over medium-high heat with a drizzle of olive oil. Add the drained zucchini noodles and toss with tongs for just 1 to 2 minutes until slightly warmed through. Remove from heat immediately.
- Transfer the warm noodles to a large bowl and add 3 to 4 tablespoons of pesto. Toss to coat evenly, then adjust seasoning as needed. Divide into bowls and top with extra Parmesan, cherry tomatoes, red pepper flakes, and a drizzle of olive oil. Serve immediately.
Notes
- Salt the zucchini: Don't skip the salting and draining step — it removes excess moisture and prevents soggy, watery noodles.
- Don't overcook: Zucchini noodles only need 1 to 2 minutes of heat. Overcooking causes them to release water and become limp.
- Serve raw option: You can skip the cooking step entirely and toss the drained zucchini noodles with pesto raw for maximum crunch and freshness.
- Grate your own Parmesan: Pre-shredded Parmesan contains anti-caking agents that prevent it from blending smoothly into pesto. Freshly grated is strongly recommended.
- Pine nut substitutes: Swap pine nuts for toasted walnuts, cashews, or slivered almonds. For a nut-free pesto, use toasted pumpkin seeds.
- Store pesto separately: Store leftover pesto in an airtight jar with a thin layer of olive oil on top to prevent browning. Refrigerate for up to 5 days or freeze in an ice cube tray for up to 3 months.
- Leftovers: Store dressed noodles and extra pesto in separate containers in the refrigerator for up to 2 days. Reheat noodles quickly in a hot skillet for 1 minute — avoid the microwave.
- Add protein: Toss in cooked shrimp, grilled chicken, white beans, or chickpeas to make this a more filling main course.
- Vegan version: Omit the Parmesan and substitute 3 tablespoons of nutritional yeast plus an extra tablespoon of lemon juice for a fully plant-based pesto.
- Choose medium zucchini: Medium-sized zucchini have fewer seeds and lower water content than large ones, making them ideal for spiralizing.
Nutrition
Serving: 1ServingCalories: 320kcalCarbohydrates: 10gProtein: 8gFat: 28gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gCholesterol: 10mgSodium: 310mgPotassium: 620mgFiber: 3gSugar: 5gVitamin A: 20IUVitamin C: 35mgCalcium: 18mgIron: 10mg
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