Zucchini Noodles With Pesto (Printable)

Fresh zucchini spirals with homemade basil pesto in 20 minutes

# Ingredient List:

→ 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 (optional)

# Steps:

01 - Combine basil, Parmesan, pine nuts, and garlic in a food processor. Pulse until finely chopped.
02 - With the processor running, slowly drizzle in olive oil and lemon juice until smooth. Season with salt and pepper to taste.
03 - Transform zucchinis into noodle strands using a spiralizer or julienne peeler.
04 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add zucchini noodles with a pinch of salt. Sauté for 2–3 minutes until just tender.
05 - Remove from heat. Toss noodles with pesto, starting with half and adding more to taste. Divide between plates. Top with extra Parmesan, fresh basil, and red pepper flakes if desired.

# Expert Advice:

01 -
  • Its ready in 20 minutes but tastes like something from a restaurant that takes reservations
  • You get all the satisfaction of pasta without that heavy, sleepy feeling afterward
02 -
  • Zucchini noodles release water like crazy—dont let them sit in pesto or youll end up with soup at the bottom of your bowl
  • Overcooking turns them into mush—aim for tender-crisp, which happens faster than you expect
03 -
  • Toast your pine nuts in a dry skillet for 2 minutes before adding to the pesto—it brings out a nutty depth that transforms the whole sauce
  • Reserve a tiny handful of whole pine nuts to sprinkle on top for texture contrast
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