Zucchini Noodles with Pesto are a fresh, vibrant, and healthy alternative to traditional pasta dishes. The zucchini noodles, often called “zoodles,” provide a light and nutritious base, while the homemade pesto adds richness, flavor, and a touch of indulgence. I first made this dish on a warm spring evening when I wanted something quick, light, and satisfying, and it quickly became a favorite for weeknight dinners. With its bright green color, fresh herb aroma, and perfect balance of flavors, it’s a dish that feels both elegant and effortless.
Ingredients
For the zucchini noodles:
- 4 medium zucchinis, spiralized
- 1 tablespoon olive oil
- Salt and pepper, to taste
For the pesto:
- 2 cups fresh basil leaves
- ¼ cup pine nuts or walnuts
- 2 cloves garlic
- ½ cup grated Parmesan cheese (or nutritional yeast for vegan option)
- ½ cup olive oil
- Salt and pepper, to taste
- Optional: 1 tablespoon lemon juice for brightness
Instructions
1. Prepare the zucchini noodles.
Wash and spiralize the zucchinis to create thin noodles. If you don’t have a spiralizer, you can use a julienne peeler or a mandoline. Place the noodles in a colander, sprinkle with a pinch of salt, and let them sit for 10 minutes to remove excess moisture.
2. Make the pesto.
In a food processor or blender, combine basil leaves, pine nuts, garlic, Parmesan cheese, salt, and pepper. Pulse until coarsely blended, then slowly drizzle in olive oil while blending until smooth. Add lemon juice if desired for a fresh, tangy flavor.
3. Cook the zucchini noodles lightly.
Heat olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 2–3 minutes until just tender but still slightly crisp. Avoid overcooking, as they can become watery.
4. Combine noodles and pesto.
Remove the skillet from heat and toss the zucchini noodles with the prepared pesto until evenly coated. Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.
5. Serve immediately.
Transfer to serving plates and garnish with extra Parmesan, chopped nuts, or fresh basil leaves. Serve warm or at room temperature for a refreshing, light meal.
Tips & Variations
- Protein Boost: Add grilled chicken, shrimp, or tofu to make it a more filling dish.
- Vegan Option: Use nutritional yeast instead of Parmesan and ensure your nuts are unsalted.
- Extra Veggies: Incorporate cherry tomatoes, roasted peppers, or spinach for added color and nutrients.
- Storage: Best eaten immediately, but leftovers can be stored in an airtight container in the fridge for up to 1 day. Avoid reheating too much to prevent soggy noodles.
- Flavor Twist: Toast the nuts before blending for a deeper, nuttier flavor in your pesto.