Zucchini Noodles With Pesto

Last summer my garden produced more zucchini than I knew what to do with. I bought a spiralizer on impulse and ended up eating zoodles for three weeks straight. The turning point was this pesto recipe I improvised after realizing my basil plant was also thriving.

My sister came over for dinner looking skeptical about vegetable pasta. After one bite she asked for the recipe and bought a spiralizer the next day. That convinced me this was worth keeping in regular rotation.

Ingredients

• 2 medium zucchinis, spiralized: Larger zucchinis hold their texture better than small ones when cooked
• 1 tablespoon olive oil: Just enough to coat the pan and help the zucchini soften without steaming
• Pinch of salt: Draws out moisture and seasons from the inside out
• 1 cup fresh basil leaves: Pack them down tightly for the most vibrant flavor
• 1/4 cup grated Parmesan: Adds depth and umami without overpowering the fresh basil
• 1/4 cup pine nuts: Walnuts work too but pine nuts have that buttery finish
• 1 garlic clove: One is enough since it will be raw
• 1/4 cup extra-virgin olive oil: The good stuff matters since pesto is so simple
• 1 tablespoon lemon juice: Brightens everything and keeps the pesto vibrant green

Instructions

Quickly slice, dice, grate, and spiralize vegetables for salads, stir fries, and faster everyday meal prep.

Check price on Amazon

Blend the pesto base:

Combine the basil, Parmesan, pine nuts, and garlic in your food processor. Pulse until everything is chopped into a coarse mixture that smells amazing.

Stream in the oil:

With the motor running, pour the olive oil in a slow drizzle. Add the lemon juice and keep going until smooth. Taste and adjust salt and pepper.

Spiralize your zucchini:

Spin the zucchinis through your spiralizer. If you do not have one, use a julienne peeler for wider noodles.

Sauté the noodles:

Heat the tablespoon of olive oil in a large skillet over medium heat. Add the zucchini noodles and a pinch of salt. Cook for just two to three minutes until they soften slightly but still have some bite.

Toss and serve:

Remove the pan from heat and toss the noodles with pesto. Start with half the pesto and add more as needed. Top with extra Parmesan, fresh basil leaves, and red pepper flakes if you like heat.

Quickly slice, dice, grate, and spiralize vegetables for salads, stir fries, and faster everyday meal prep.

Check price on Amazon

Save Pin

This became my go-to for nights when I want something satisfying but do not want to spend hours cooking. It feels like treating yourself without any of the guilt.

Make It Your Own

Sometimes I add cherry tomatoes that burst in the pan or toss in rotisserie chicken for protein. The pesto works with almost anything you have on hand.

Without Nuts

Sunflower seeds make a fantastic nut-free substitution. They toast beautifully and give pesto a slightly earthier taste that my kids actually prefer.

Serving Suggestions

I like to pair this with a simple green salad and crusty bread on the side.

• Keep extra lemon wedges on hand for squeezing over the top
• A glass of crisp white wine balances the richness
• Grilled shrimp or chicken turns it into a heartier meal

Keeps sponges and brushes organized beside the sink, making dishwashing and post-cooking cleanup faster and neater.

Check price on Amazon

Save Pin

Something about the combination of fresh basil and warm zucchini just works. Hope this becomes a regular in your kitchen too.

Questions & Answers

→ How do I prevent zucchini noodles from getting watery?

Sauté the noodles briefly over medium-high heat for just 2-3 minutes until tender-crisp. Avoid overcooking, which causes the zucchini to release excess water and become mushy rather than maintaining a pleasant, pasta-like texture.

→ Can I make the pesto ahead of time?

Absolutely. Prepare the pesto up to 5 days in advance and store it in an airtight container in the refrigerator. For longer storage, freeze the pesto in ice cube trays and transfer to a freezer bag for up to 3 months.

→ What can I use instead of pine nuts in the pesto?

Walnuts make an excellent and more budget-friendly substitute. For nut-free versions, try sunflower seeds, pumpkin seeds, or even hemp seeds. Each option brings a slightly different flavor profile while maintaining the pesto's creamy texture.

→ Is this dish suitable for meal prep?

The pesto stores beautifully, but zucchini noodles are best enjoyed immediately after cooking. If meal prepping, store the components separately and quickly sauté the noodles when ready to eat. This prevents them from becoming soggy.

→ How can I add more protein to this dish?

Consider adding grilled chicken strips, sautéed shrimp, or white beans directly into the noodles. A dollop of ricotta or sprinkling of mozzarella also boosts both protein and creaminess while complementing the pesto flavors.