Zucchini Noodles With Pesto (Printable)

Tender zucchini spirals tossed with fresh homemade basil pesto for a quick, healthy Italian-inspired dish.

# What You’ll 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 Make It:

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 zucchinis into uniform noodle strands.
04 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add zucchini noodles with a pinch of salt. Sauté for 2 to 3 minutes until tender yet firm, avoiding overcooking.
05 - Remove skillet from heat. Toss zucchini noodles with desired amount of pesto, beginning with half the batch 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 -
  • It tastes genuinely good, not like you're sacrificing anything for the vegetables.
  • Ready in twenty minutes, which means you can make it on a Tuesday night without overthinking it.
  • The pesto is so vibrant and fragrant that everyone asks for the recipe, even the skeptics.
02 -
  • Zucchini noodles release moisture the longer they sit, so this dish demands to be eaten immediately—make it as your last step before sitting down.
  • Starting with half the pesto prevents an over-sauced situation; you can always add more, but you can't take it back.
03 -
  • Make pesto in larger batches and freeze it in ice cube trays; you'll have single servings ready for unexpected meals all month.
  • Don't let the zucchini sit in the pan after it's cooked—transfer it directly to your serving dish to stop the cooking process and prevent water from accumulating.
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