Zucchini noodles with pesto is one of those recipes that sounds fancy but comes together in under 30 minutes with a handful of fresh ingredients.
The combination of tender spiralized zucchini and vibrant, garlicky basil pesto is genuinely satisfying, and it’s the kind of dish that makes you forget you’re eating something light.
This recipe has become a staple in so many kitchens for good reason. It’s endlessly adaptable, naturally low-carb, and the fresh flavors just pop in a way that feels special without any real effort.
If you’ve been looking for a fresh, weeknight-friendly dish that comes together fast and tastes like summer on a plate, this is it.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 5 minutes |
| Total Time | 20 minutes |
| Servings | 4 servings |
| Difficulty Level | Easy |
Why You’ll Love This Zucchini Noodles with Pesto
This dish checks every box for a go-to weeknight meal. It’s quick, fresh, and requires almost no cooking.
The zucchini noodles stay slightly crisp, giving them a satisfying texture that pairs beautifully with the rich, herbaceous pesto sauce.
You can serve it warm or at room temperature, which makes it incredibly versatile. It works equally well as a main dish or a side.
It’s also a great way to use up zucchini when your garden is overflowing in summer.
- Ready in just 20 minutes from start to finish
- Naturally gluten-free and low in carbohydrates
- Packed with fresh, bright flavors from basil, garlic, and lemon
- Easily customizable with your choice of protein or extra vegetables
- Works as a light main course or a vibrant side dish
- Kid-friendly and crowd-pleasing
For more fresh and vibrant veggie-forward dishes, you might also love this Spring Vegetable Stir Fry.
Ingredients
This recipe keeps things simple and fresh. You’ll want to use the best quality basil and Parmesan you can find, since the pesto is the star of the show here.
- 4 medium zucchini (about 2 pounds total)
- 2 cups fresh basil leaves, packed
- 3 cloves garlic
- 1/3 cup pine nuts, toasted
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- 1/2 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1/2 teaspoon lemon zest
- Salt and freshly ground black pepper, to taste
- Red pepper flakes, to taste (optional)
- Cherry tomatoes, halved, for serving (optional)
Read Also: Pasta Primavera Recipe
Kitchen Equipment Needed
You don’t need any specialty equipment for this recipe, but a good spiralizer will make the process much faster and give you uniform, restaurant-quality zucchini noodles.
- Vegetable spiralizer (or a julienne peeler or box grater as an alternative)
- Food processor or high-powered blender
- Large skillet or saute pan
- Large mixing bowl
- Chef’s knife and cutting board
- Colander or strainer
- Measuring cups and spoons
- Microplane or fine grater (for lemon zest and Parmesan)
- Tongs or pasta server for tossing
Recommended Products for This Recipe
These are a few products I genuinely reach for when making this dish. Each one makes the process easier or takes the final result up a notch.
1. Paderno World Cuisine Tri-Blade Vegetable Spiralizer
This spiralizer is one of the best investments you can make for zucchini noodle recipes.
The tri-blade design gives you different noodle widths, and it handles zucchini effortlessly without the squash falling apart. Consistent, long noodles make all the difference in the final dish.
2. California Olive Ranch Extra Virgin Olive Oil
A high-quality, fresh-tasting olive oil is essential for a great pesto. This one has a grassy, peppery flavor that works beautifully with fresh basil and garlic.
Using a premium oil makes the pesto taste vibrant and restaurant-worthy.
3. Parmigiano Reggiano Block
Freshly grated Parmigiano Reggiano has a depth of flavor that pre-shredded cheese simply can’t match.
Buying it as a block and grating it yourself makes the pesto creamier and more savory. A little goes a long way.
4. Cuisinart Food Processor
A reliable food processor makes homemade pesto effortless. You get smooth, emulsified sauce in under a minute, and cleanup is straightforward.
This is one of those kitchen tools that earns its counter space every single week.
You might also enjoy: Spinach Tomato Tortellini
Step-by-Step Instructions: How to Make Zucchini Noodles with Pesto
1. Prepare the Zucchini
- Wash and dry all 4 medium zucchini thoroughly. Any moisture on the surface will cause the noodles to release extra water during cooking, so pat them completely dry with a paper towel or clean kitchen towel.
- Trim both ends off each zucchini so you have flat surfaces to work with on the spiralizer or peeler.
- If you are using a spiralizer, feed each zucchini through the spiralizer fitted with the medium or large noodle blade, turning the handle steadily while applying gentle forward pressure. Long, uniform strands will come out the other end. Repeat with all four zucchini.
- If you do not have a spiralizer, use a julienne peeler by dragging it along the length of the zucchini to create thin strips. You can also use a box grater on the large holes for a shorter, thinner noodle. Either method works perfectly well.
- Place all the spiralized zucchini into a colander set over the sink. Sprinkle lightly with about 1/2 teaspoon of salt and toss gently to coat. Allow the salted zucchini to sit in the colander for 10 minutes. This step draws out excess moisture and prevents soggy noodles.
- After 10 minutes, press the zucchini gently with your hands or a clean towel to squeeze out as much liquid as possible. Set aside.
2. Toast the Pine Nuts
- Place a small dry skillet over medium-low heat. There is no need to add any oil at this stage.
- Add the 1/3 cup of pine nuts to the skillet in a single layer.
- Toast the pine nuts, stirring frequently, for 3 to 4 minutes. You are looking for them to turn a light golden brown color and smell nutty and fragrant. Watch them carefully at this stage, as pine nuts can go from perfectly toasted to burned very quickly.
- Once toasted, immediately transfer the pine nuts to a plate or small bowl to stop the cooking process. Do not leave them in the hot pan, as they will continue to darken. Set aside and allow to cool for a few minutes before adding to the food processor.
3. Make the Basil Pesto
- Peel all 3 garlic cloves. For a milder garlic flavor, you can halve each clove and remove the green germ in the center, which can taste slightly bitter.
- Add the garlic cloves and toasted pine nuts to the bowl of your food processor. Pulse about 5 to 6 times until the pine nuts and garlic are roughly chopped and combined.
- Add the 2 cups of packed fresh basil leaves to the food processor. You can tear the larger leaves roughly, but there is no need to be precise. Also add the 1/2 cup of freshly grated Parmesan cheese at this stage.
- Add the 2 tablespoons of fresh lemon juice and 1/2 teaspoon of lemon zest to the food processor.
- Pulse the mixture several times until the basil and Parmesan are broken down into a coarse paste, scraping down the sides of the bowl with a rubber spatula as needed.
- With the food processor running on low, slowly drizzle in the 1/2 cup of extra-virgin olive oil through the feed tube in a thin, steady stream. This gradual addition emulsifies the pesto and gives it a smooth, cohesive texture. Do not add all the oil at once, as this can make the pesto greasy and separated.
- Once all the oil has been incorporated, stop the food processor and taste the pesto. Season generously with salt and freshly ground black pepper. If you prefer a brighter, more lemony pesto, add a little more lemon juice at this point. Pulse a few more times to combine.
- The finished pesto should be smooth but still have a bit of texture. It should be vibrant green and deeply fragrant. Set aside.
4. Briefly Cook the Zucchini Noodles
- Heat a large skillet or saute pan over medium-high heat. Add a thin drizzle of olive oil, just enough to lightly coat the bottom of the pan.
- Once the oil is shimmering and the pan is hot, add the drained zucchini noodles to the pan in a single layer if possible. If your pan is not large enough, cook the noodles in two batches to avoid steaming them.
- Toss the noodles constantly using tongs for just 1 to 2 minutes. You want the noodles to be just slightly warmed through and barely tender, not soft or mushy. Overcooking will cause them to release a lot of water and become limp. They should still have a pleasant, slight bite to them.
- Remove the pan from the heat immediately. Do not leave the zucchini noodles on the heat any longer than necessary.
- Note: If you prefer to serve the dish raw for maximum freshness and crunch, you can skip this cooking step entirely and simply toss the drained, salted zucchini noodles directly with the pesto. Both methods are delicious.
5. Toss and Serve
- Transfer the warm zucchini noodles to a large mixing bowl. If you cooked them in batches, combine all the noodles together in the bowl now.
- Add approximately 3 to 4 tablespoons of the prepared pesto to the bowl. Start with a smaller amount of pesto and add more to taste. Toss the noodles and pesto together thoroughly with tongs, making sure every strand is evenly coated.
- Taste the dressed noodles and adjust seasoning as needed. Add a pinch more salt, a few grinds of black pepper, or a small squeeze of fresh lemon juice to brighten the flavors if desired.
- Divide the zucchini noodles with pesto between serving bowls or plates.
- Top each serving with extra freshly grated Parmesan cheese, a few halved cherry tomatoes if using, a pinch of red pepper flakes if desired, and a light drizzle of extra-virgin olive oil.
- Serve immediately while the noodles are still warm for the best texture and flavor.
Read Also: Lemon Butter Shrimp Pasta Recipe
Tips for The Best Zucchini Noodles with Pesto
A few small techniques make a big difference between watery, bland zucchini noodles and ones that are genuinely crave-worthy.
The most important thing is controlling moisture, which is the number one challenge with this dish.
- Salt and drain the zucchini. Do not skip the salting step before cooking. It pulls out a surprising amount of water and results in noodles with much better texture.
- Do not overcook. Zucchini noodles need only 1 to 2 minutes of heat. Any longer and they will become mushy and release water that will pool in the bowl.
- Use room temperature pesto. Cold pesto right from the fridge can clump and not coat the noodles evenly. Let it come to room temperature before tossing.
- Grate your own Parmesan. Pre-grated Parmesan contains anti-caking agents that prevent it from melting smoothly into the pesto. Freshly grated makes a noticeably better sauce.
- Toast the pine nuts. Raw pine nuts taste bland by comparison. Toasting takes only a few minutes and adds a deep, nutty richness that elevates the whole pesto.
- Choose medium zucchini. Large zucchini have more seeds and higher water content. Medium-sized zucchini spiralize better and taste less watery.
- Add the pesto off the heat. Tossing the noodles with pesto in a hot pan can darken and oxidize the basil. Removing the pan from heat first keeps the pesto bright green and fresh-tasting.
For another fresh and light pasta dish, check out this Garlic Shrimp Pasta.
Serving Suggestions
Zucchini noodles with pesto is incredibly versatile and pairs well with a wide range of proteins and sides.
Keep it light and simple, or build it out into a more substantial meal depending on the occasion.
- Top with grilled or pan-seared chicken breast for a complete, protein-packed meal. This pairs especially well with the Lemon Herb Baked Chicken.
- Serve alongside Honey Garlic Salmon for an elegant, light dinner.
- Add a handful of halved cherry tomatoes, kalamata olives, and crumbled feta for a Mediterranean spin.
- Pair with sauteed shrimp tossed in garlic butter for a quick and satisfying weeknight meal.
- Serve as a side dish alongside grilled steak or pork tenderloin.
- Top with a soft poached or fried egg for a filling vegetarian meal.
- Serve with a simple Cucumber Salad on the side for a refreshing, light summer spread.
Variations of Zucchini Noodles with Pesto
This dish is a wonderful canvas for creativity. The core combination of zucchini noodles and pesto is delicious as-is, but it’s also incredibly easy to riff on depending on what you have on hand or what you’re in the mood for.
- Avocado pesto: Blend a ripe avocado into the pesto for an ultra-creamy, dairy-free version with a rich, buttery texture.
- Sun-dried tomato pesto: Swap fresh basil for a sun-dried tomato base for a deeper, more savory flavor profile.
- Walnut pesto: Replace pine nuts with toasted walnuts for a budget-friendly alternative with a slightly earthier taste.
- Kale pesto: Substitute half of the basil with baby kale or spinach for a more robust, nutrient-dense pesto.
- Vegan version: Omit the Parmesan and use 3 tablespoons of nutritional yeast and 1 extra tablespoon of lemon juice to replicate the savory depth.
- Add protein: Toss in cooked shrimp, grilled chicken strips, white beans, or chickpeas for a more filling meal.
- Mixed noodles: Combine zucchini noodles with spiralized yellow squash or carrots for a colorful, mixed vegetable noodle bowl.
- Pesto caprese style: Add fresh mozzarella balls and sliced tomatoes on top and finish with a drizzle of balsamic glaze.
Read Also: Spring Pea Risotto Recipe
Storage and Reheating
Zucchini noodles with pesto is best enjoyed immediately after making it, but leftovers can be stored with a few easy precautions to keep them from becoming a watery mess.
- Refrigerating leftovers: Store any leftover zucchini noodles and pesto in separate airtight containers in the refrigerator. This prevents the noodles from continuing to release moisture into the sauce. Both will keep well for up to 2 days.
- Storing extra pesto: Pour any unused pesto into a small jar or airtight container. Drizzle a thin layer of olive oil over the surface to prevent oxidation and browning. Store in the refrigerator for up to 5 days, or freeze in an ice cube tray and transfer to a zip-top bag for up to 3 months.
- Reheating: If you do have dressed leftovers, gently reheat them in a hot skillet over medium-high heat for just 1 minute, tossing constantly. Avoid the microwave, which will make the noodles soggy.
- Serving cold: Dressed zucchini noodles with pesto also taste great cold, similar to a pasta salad, as long as you drain any pooled liquid from the bowl before serving.
- Do not freeze dressed noodles: Frozen and thawed zucchini noodles become completely limp and waterlogged. It is not recommended to freeze this dish once dressed.
You might also enjoy: Vegan Mushroom Stroganoff
Nutritional Facts
The following nutrition information is an approximate estimate per serving, based on 4 servings with pesto made as written.
Values will vary based on exact ingredients and portion sizes used.
| Nutrition Per Serving (Approximate) | |
|---|---|
| Calories | 320 kcal |
| Total Fat | 28 g |
| Saturated Fat | 5 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 3 g |
| Sugars | 5 g |
| Protein | 8 g |
| Sodium | 310 mg |
| Vitamin C | 35% DV |
| Calcium | 18% DV |
| Iron | 10% DV |
Health Benefits of Key Ingredients
One of the best things about this dish is that it genuinely nourishes your body without any compromise on flavor. Every major ingredient brings something valuable to the table.
- Zucchini is rich in vitamins C and B6, potassium, and antioxidants. It’s extremely low in calories and carbohydrates while being high in water and fiber, supporting digestion and hydration.
- Fresh basil contains powerful antioxidants including eugenol and linalool, which have anti-inflammatory properties. It’s also a good source of vitamin K, which is important for bone health.
- Extra-virgin olive oil is one of the healthiest fats you can eat, rich in monounsaturated fatty acids and polyphenols that support heart health and reduce inflammation.
- Pine nuts provide healthy fats, protein, magnesium, and zinc. They also contain pinolenic acid, a fatty acid that may help suppress appetite and support weight management.
- Garlic is loaded with compounds like allicin that have antimicrobial and immune-supporting properties, and it has been shown in studies to support cardiovascular health.
- Parmesan cheese is a concentrated source of calcium, phosphorus, and protein. Despite being used in small amounts, it adds significant nutritional value and contributes to bone strength.
- Lemon juice adds vitamin C, which boosts immune function, aids iron absorption from plant foods, and acts as a natural antioxidant in the body.
Read Also: Avocado Egg Salad Recipe
FAQs About Zucchini Noodles with Pesto
1. Do I need to cook the zucchini noodles, or can I eat them raw?
You can absolutely enjoy zucchini noodles raw. They have a pleasant, crunchy texture when uncooked and work beautifully in a cold pesto dish.
If you prefer a slightly softer texture that is more similar to pasta, give them just 1 to 2 minutes in a hot pan. The key is to not overcook them either way.
2. How do I keep my zucchini noodles from getting watery?
The best method is to salt the noodles and let them sit in a colander for 10 minutes before cooking, then squeeze out as much moisture as possible.
Cooking them quickly over high heat and tossing the pesto in off the heat also helps prevent excess water from releasing into the dish.
3. Can I use store-bought pesto instead of homemade?
Yes, store-bought pesto works fine in a pinch and saves a lot of time.
Look for a refrigerated pesto rather than a shelf-stable jarred version, as it tends to have brighter, fresher flavor.
That said, homemade pesto is genuinely worth the extra 5 minutes when you have fresh basil on hand. The difference in flavor is noticeable.
4. What can I use instead of pine nuts?
Toasted walnuts, cashews, or slivered almonds all make excellent substitutes for pine nuts in pesto.
Walnuts are the most common swap and give the sauce a slightly earthier, more robust flavor.
For a nut-free version, you can substitute toasted pumpkin seeds (pepitas) and still get a wonderful, creamy pesto.
5. How many zucchini do I need per person?
As a general rule, one medium zucchini yields about one serving of zucchini noodles. For this recipe, 4 medium zucchini will comfortably serve 4 people as a main dish.
If you’re serving it as a side dish, you can stretch 4 zucchini to 6 servings easily, especially when paired with other proteins or vegetables.
Zucchini Noodles with Pesto
Ingredients
- 4 medium zucchini about 2 lbs / 900g total
- 1/2 tsp salt for drawing out moisture from the zucchini
- 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
- extra Parmesan cheese freshly grated, for topping
- cherry tomatoes halved
- red pepper flakes to taste
- extra-virgin olive oil for drizzling
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
Method
- 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.
Nutrition
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.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Zucchini noodles with pesto is the kind of recipe that earns a permanent spot in your weekly rotation. It’s fast, fresh, and genuinely delicious in a way that feels effortless.
The combination of tender zucchini noodles and vibrant homemade pesto is one of those simple pairings that just works every single time.
Once you try it, you’ll find yourself turning to this recipe whenever you need a quick and satisfying meal that doesn’t require much thought.
It adapts to whatever you have in the fridge and works for everyone at the table.
Give it a try tonight and see just how good simple, fresh cooking can be. Leave a comment below and let me know how yours turned out, or share any creative variations you tried.
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- Lemon Garlic Shrimp Orzo
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