Fresh, vibrant, and packed with flavor, this Zucchini Noodles with Pesto recipe is the perfect light alternative to traditional pasta. It’s completely dairy-free, gluten-free, and bursting with the goodness of fresh basil, garlic, and nuts. Whether you’re following a plant-based diet or just looking for a refreshing meal, this dish delivers both nourishment and taste in every forkful.
Ingredients
For the Zucchini Noodles:
- 4 medium zucchinis, washed and trimmed
- 1 tablespoon olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
For the Dairy-Free Pesto:
- 2 cups fresh basil leaves, packed
- 1/2 cup nuts (pine nuts, almonds, or cashews work well)
- 2 garlic cloves
- 1/2 cup olive oil (extra-virgin preferred)
- 2 tablespoons nutritional yeast (for a cheesy flavor)
- Juice of 1/2 lemon
- Salt and pepper, to taste
Optional Add-Ins:
- Cherry tomatoes, halved
- Grilled mushrooms or tofu for extra protein
- A drizzle of extra olive oil before serving
Step 1: Make the Zucchini Noodles
Begin by spiralizing your zucchinis into noodle shapes using a spiralizer. If you don’t have one, a julienne peeler or a mandoline slicer works just as well. You can even use a vegetable peeler to make wide ribbon-style noodles.
Once your “zoodles” are ready, place them in a colander and sprinkle lightly with salt. Let them sit for about 10 minutes to draw out excess moisture. After resting, gently pat them dry with a paper towel — this will help prevent the noodles from becoming soggy when cooked.
Step 2: Prepare the Dairy-Free Pesto
In a food processor or blender, combine the fresh basil leaves, nuts of your choice, and garlic. Pulse a few times until the mixture is roughly chopped.
Next, while blending on low speed, slowly drizzle in the olive oil until the mixture begins to come together. Scrape down the sides occasionally to ensure everything is evenly mixed.
Add the nutritional yeast and lemon juice, then continue blending until you achieve a smooth and creamy texture. Taste the pesto and adjust seasoning with salt and pepper as needed.
If the pesto is too thick, you can add a tablespoon or two of warm water or more olive oil to reach your desired consistency.
Step 3: Cook the Zoodles
Heat a large non-stick skillet over medium heat and add a tablespoon of olive oil. Once warm, toss in the zucchini noodles and cook them gently for 2–3 minutes, just until they start to soften. Avoid overcooking — you want them to remain slightly crisp, mimicking the texture of al dente pasta.
Remove the skillet from heat immediately to prevent further cooking.
Step 4: Combine and Serve
Transfer the cooked zoodles to a large mixing bowl. Add a few spoonfuls of the pesto sauce and toss until the noodles are evenly coated. Adjust the amount of pesto according to your taste preference — some like it heavily sauced, others prefer a lighter coating.
For an extra burst of flavor and texture, toss in halved cherry tomatoes or top with grilled mushrooms or tofu. A final drizzle of olive oil before serving will enhance the richness and aroma.
Serve immediately for the freshest taste.
Step 5: Storage Tips
If you have leftovers, store the zucchini noodles and pesto separately. The pesto can be refrigerated in an airtight container for up to 5 days or frozen in small portions for up to a month. The zoodles, once cooked, are best consumed fresh, but they can be stored for a day or two in the fridge.
To revive leftovers, simply reheat the noodles gently in a pan and stir in the pesto once warm — avoid microwaving, as it can make the zucchini watery.
Additional Tips for Perfect Zoodles
- Don’t Overcook: The key to great zucchini noodles is to cook them briefly. Overcooking makes them mushy.
- Drain Well: Removing moisture before cooking ensures the pesto clings beautifully to the noodles.
- Experiment with Herbs: You can swap basil for kale, spinach, or arugula for a twist on the traditional pesto.
- Add Texture: Toasted nuts or seeds on top add a satisfying crunch.
- Serve Cold or Warm: This dish works perfectly as a warm dinner or a chilled summer salad.
Nutritional Benefits
This dish is not only flavorful but also incredibly nutritious. Zucchini is rich in fiber, antioxidants, and vitamin C while being low in calories. The pesto provides healthy fats from olive oil and nuts, making it heart-friendly and satisfying. Nutritional yeast adds a cheesy depth of flavor while supplying B-vitamins, especially important for those on a vegan diet.
Final Thoughts
Zucchini Noodles with Pesto (Dairy-Free) is one of those recipes that beautifully blends simplicity with elegance. With just a handful of fresh ingredients, you can create a meal that looks impressive, tastes gourmet, and nourishes your body.
It’s an ideal dish for busy weeknights when you crave something light yet fulfilling. You can enjoy it as a main course, side dish, or even pack it for lunch. The vibrant green color and fragrant aroma make it a dish that appeals to both the eyes and the palate.
Once you try this version, you might never look at traditional pasta the same way again. Healthy, fresh, and full of life — this is comfort food reimagined.