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Zucchini Noodles with Pesto

Zucchini Noodles with Pesto

Maria G. Brooks
Zucchini Noodles with Pesto is a light and flavorful dish made with fresh zucchini noodles tossed in a rich and aromatic basil pesto sauce.
It’s the perfect gluten-free, low-carb, and keto-friendly alternative to pasta, delivering a satisfying meal that’s as healthy as it is delicious.
With minimal ingredients and preparation time, this dish is an excellent option for a quick weeknight dinner or a refreshing lunch.
Nutrition Facts (Per Serving)
Calories: 250 kcal, Protein: 6 g, Fat: 23 g, Saturated Fat: 3 g, Carbohydrates: 8 g, Fiber: 3 g, Sugar: 4 g, Sodium: 180 mg, Vitamin A: 30% of Daily Value (DV), Vitamin C: 40% of DV, Calcium: 15% of DV,Iron: 10% of DV
Estimated based on one serving (assuming 2 servings per batch)
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Main Course, Side Dish
Cuisine Italian, Mediterranean
Servings 2 servings
Calories 250 kcal

Equipment

  • 1 Spiralizer (for making zucchini noodles)
  • 1 Food Processor or Blender (for making pesto)
  • 1 Large Mixing Bowl (for tossing the noodles with pesto)
  • 1 Knife (for chopping garlic and other ingredients)
  • 1 Grater or Cheese Shaver (for Parmesan, optional)

Ingredients
  

For the Zucchini Noodles:

  • 2 medium zucchinis spiralized into noodles
  • Pinch of salt for drawing out moisture from zucchini

For the Pesto Sauce:

  • 2 cups fresh basil leaves
  • 2 cloves garlic
  • 1/4 cup pine nuts
  • 1/4 cup grated Parmesan cheese optional, or use nutritional yeast for vegan version
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • Salt to taste
  • Black pepper to taste

Instructions
 

  • Prepare the Zucchini Noodles: Use a spiralizer to turn the zucchinis into noodles. If you don't have a spiralizer, you can use a vegetable peeler to create ribbons or a julienne peeler for thin strips. Place the noodles on paper towels and sprinkle with salt. Let them sit for 10 minutes to draw out excess moisture, then pat them dry.
  • Make the Pesto Sauce: In a food processor or blender, combine the fresh basil, garlic, pine nuts, Parmesan cheese (if using), olive oil, lemon juice, salt, and pepper. Blend until smooth and creamy. Taste and adjust seasoning as needed.
  • Toss the Zucchini Noodles with Pesto: In a large mixing bowl, toss the zucchini noodles with the prepared pesto sauce until evenly coated. If you prefer warm noodles, sauté the zucchini noodles in a pan for 1-2 minutes over medium heat, but this step is optional.
  • Serve and Garnish: Serve the zucchini noodles with pesto on plates. Optionally, garnish with extra grated Parmesan, pine nuts, or fresh basil leaves. Enjoy immediately!

Notes

  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. For best results, store the pesto separately and combine it with the zucchini noodles just before serving.
  • Noodle Variations: You can use a mandoline or julienne peeler for different shapes of zucchini noodles. If you prefer a thicker noodle, you can cut the zucchini into strips with a knife.
  • Vegan Option: For a dairy-free version, omit the Parmesan and replace it with nutritional yeast for a cheesy, vegan-friendly alternative.
  • Pesto Customization: Feel free to experiment with different nuts such as walnuts or cashews in place of pine nuts for a unique twist. Adding spinach or arugula to the pesto can give it extra flavor and nutrition.
Keyword Zucchini Noodles with Pesto