Zucchini Noodles With Pesto (Printable)

Tender zucchini spirals coated in fragrant basil pesto create this light, satisfying dish perfect for quick healthy meals.

# Components:

→ 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

# 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 - Using a spiralizer or julienne peeler, transform the zucchinis into thin noodle-like strands.
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 adjusting to taste preference.
06 - Divide between serving plates. Top with extra Parmesan, fresh basil leaves, and crushed red pepper flakes if desired. Serve immediately.

# Expert Advice:

01 -
  • Vibrant and fresh flavors from homemade basil pesto.
  • A healthy, low-carb, and gluten-free alternative to traditional pasta.
  • Ready in just 20 minutes with minimal cooking required.
02 -
  • Use a large skillet to ensure the noodles cook evenly without overcrowding.
  • Start with half the pesto and add more gradually to find your perfect flavor balance.
  • Always check labels for potential allergens in cheese when preparing for guests.
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