Zucchini Noodles With Pesto (Printable)

Light zucchini spirals tossed with fragrant basil pesto for a quick low-carb meal.

# 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
07 - 1 garlic clove
08 - 1/4 cup extra-virgin olive oil
09 - 1 tablespoon fresh 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

# Directions:

01 - In a food processor, combine basil leaves, Parmesan cheese, pine nuts, and garlic clove. Pulse until finely chopped.
02 - With the processor running, slowly drizzle in extra-virgin olive oil and lemon juice until the pesto reaches a smooth consistency. Season with salt and black pepper to taste.
03 - Using a spiralizer or julienne peeler, transform zucchinis into thin noodle-like strands.
04 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add spiralized zucchini noodles with a pinch of salt and sauté for 2 to 3 minutes until just tender but retaining slight firmness.
05 - Remove skillet from heat and toss zucchini noodles with desired amount of pesto, beginning with half the quantity and adjusting to preference.
06 - Divide between serving plates and top with additional grated Parmesan cheese, fresh basil leaves, and red pepper flakes if desired. Serve immediately.

# Expert Tips:

01 -
  • It's ready faster than you can boil water, which means no excuses on busy weeknights.
  • The pesto tastes homemade because it is, and that brightness changes everything about how the dish feels.
  • You'll actually crave this even when carb-heavy pasta is an option, which is the truest compliment.
02 -
  • Zucchini noodles release water as they sit, so don't make them ahead and let them linger—this isn't a meal-prep-friendly dish, but it only takes 5 minutes from skillet to plate anyway.
  • Don't over-process the pesto or you'll end up with a paste instead of something with character; pulse, don't pulverize.
03 -
  • Toast your pine nuts lightly in a dry skillet before adding them to the pesto—it deepens their flavor and makes them taste less raw.
  • Keep the zucchini noodles in a colander while you make the pesto, and if they've released water, gently press them dry with paper towels right before sautéing to prevent the finished dish from being watery.
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