Zucchini Noodles With Pesto (Printable)

Tender zucchini spirals tossed with fresh homemade basil pesto for a light, flavorful meal ready in minutes.

# What You Need:

→ Zucchini Noodles

01 - 2 medium zucchinis, spiralized
02 - 1 tablespoon olive oil
03 - Pinch of salt

→ Pesto

04 - 1 cup fresh basil leaves, packed
05 - 1/4 cup grated Parmesan cheese
06 - 1/4 cup pine nuts or walnuts
07 - 1 garlic clove
08 - 1/4 cup extra-virgin olive oil
09 - 1 tablespoon lemon juice
10 - Salt and black pepper to taste

→ Garnish

11 - Extra grated Parmesan cheese
12 - Fresh basil leaves
13 - Crushed red pepper flakes, optional

# How-To Steps:

01 - In a food processor, combine basil, Parmesan, pine nuts, and garlic. Pulse until finely chopped.
02 - With the processor running, slowly drizzle in olive oil and lemon juice until the pesto reaches a smooth consistency. Season with salt and pepper to taste.
03 - Spiralize the zucchinis into thin noodles using a spiralizer or julienne peeler.
04 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add zucchini noodles and a pinch of salt. Sauté for 2 to 3 minutes until just tender but not mushy.
05 - Remove from heat and toss zucchini noodles with desired amount of pesto, starting with half and adding more to taste.
06 - Divide between serving plates. Top with extra Parmesan, fresh basil leaves, and red pepper flakes if desired. Serve immediately.

# Expert Tips:

01 -
  • It comes together in under 20 minutes, so you can have a restaurant-quality dinner without the fuss or guilt.
  • The pesto is so vibrant and garlicky that you won't miss the heaviness of traditional pasta.
  • It's one of those rare dishes that feels fancy enough for guests but simple enough to make on a Tuesday night.
02 -
  • Don't cook the zucchini noodles for more than 3 minutes or they'll release water and become watery; they need just enough heat to soften slightly but maintain their structure.
  • Make the pesto ahead if you want, but don't toss it with the warm noodles until you're ready to eat, since sitting zucchini releases liquid that dilutes the pesto and makes the dish soggy.
03 -
  • If your zucchini noodles look watery after spiralizing, salt them lightly and let them sit for 5 minutes, then pat them dry with paper towels—this removes excess moisture before cooking.
  • Make extra pesto and freeze it in ice cube trays so you always have a portion ready to toss with whatever you're cooking.
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