Zucchini Noodles With Pesto (Printable)

Fresh zucchini spirals tossed in fragrant basil pesto for a light, satisfying meal.

# 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
12 - Fresh basil leaves
13 - Crushed red pepper flakes

# 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 is smooth. Season with salt and pepper to taste.
03 - Spiralize the zucchinis into 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 2-3 minutes until just tender but not mushy.
05 - Remove from heat and toss zucchini noodles with desired amount of pesto. Start with half and add more to taste.
06 - Divide between plates. Top with extra Parmesan, fresh basil, and red pepper flakes if desired.

# Expert Advice:

01 -
  • You get all the comfort of pasta without the heavy after-meal slump
  • The homemade pesto comes together in minutes and tastes infinitely better than jarred versions
  • It is naturally gluten-free and packed with fresh, vibrant flavors
02 -
  • Zucchini noodles release water as they sit, so serve them immediately after tossing with pesto for the best texture
  • Do not overcook the noodles. They go from perfect to mushy in less than a minute, so stay by the stove
  • The pesto can be made ahead and stored in the refrigerator for up to a week, but bring it to room temperature before using
03 -
  • Salt your zucchini noodles after spiralizing and let them sit for 10 minutes, then pat dry with paper towels. This removes excess water and prevents soggy noodles.
  • If your pesto tastes too bitter, add a pinch of salt. If it needs brightness, squeeze in more lemon juice. Taste and adjust as you go.
Return