Zucchini Noodles with Pesto

Name: Zucchini Noodles with Pesto
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2 servings
Ingredients: 2 medium zucchinis; 1 tablespoon olive oil; Salt and pepper to taste; 2 cups fresh basil leaves; 1/2 cup grated Parmesan cheese; 1/3 cup pine nuts; 1 clove garlic; 1/2 cup olive oil; Salt and pepper to taste

Highlighted under: Dorm Room Food

I absolutely love making Zucchini Noodles with Pesto, especially during the summer when zucchini is abundant. It's a light and refreshing dish that feels indulgent without being heavy. The combination of tender zucchini noodles with the fresh, vibrant flavors of homemade pesto creates a delightful meal that can be enjoyed any time of year. I can whip this up in just a few minutes, making it perfect for busy weeknights or casual gatherings with friends.

Created by

The Chefbrunocooks Team

Last updated on 2026-02-06T17:14:27.232Z

When I first decided to try zucchini noodles, I wasn't sure how they would hold up as a pasta substitute. However, after a few attempts, I found that when lightly sautéed, they retain their delightful crunch while soaking up delicious flavors. Using fresh basil and pine nuts for the pesto gives it a vibrant flavor that elevates this dish, making it feel gourmet even if it's super easy to prepare.

To really enhance the dish, I like to toast the pine nuts before adding them to the pesto. This small step enhances their nuttiness and adds a depth of flavor that makes all the difference. Plus, you can easily customize the pesto ingredients to reflect what's in season or your personal preferences!

Why You'll Love This Recipe

Light and healthy alternative to traditional pasta
Fresh and fragrant homemade pesto that elevates the dish
Quick to prepare, perfect for a busy weeknight meal

Mastering Zucchini Noodles

Creating zucchini noodles can seem daunting at first, but with the right tool, it becomes a breeze. A spiralizer is ideal for achieving the perfect shape, allowing your noodles to mimic traditional pasta. If you don’t have one, a vegetable peeler can work in a pinch; simply slice the zucchini into thin sheets and then cut them into noodle-width strips. Keep an eye on the thickness – too thick, and they won't soften properly while cooking.

Once you've spiralized your zoodles, it's crucial not to overcrowd your pan when cooking them. This ensures even cooking and prevents them from becoming mushy. A large skillet or wok allows for better heat circulation. Sauté them over medium heat for just a couple of minutes until they are tender but still have a slight crunch. This will help maintain their vibrant color and fresh taste.

Perfecting Homemade Pesto

Homemade pesto is a game changer in this recipe, enhancing the overall flavor of the dish. The freshness of the basil really shines through, giving a bright, aromatic quality that store-bought versions often lack. Be sure to use fresh basil leaves; wilted or dry basil can lead to a less vibrant pesto. Meanwhile, toasting the pine nuts lightly can bring out their nuttiness, deepening the flavors in your sauce.

When blending the pesto, start with the dry ingredients before adding the olive oil. This helps to create a more cohesive texture and prevents clumping. If your pesto turns out too thick, simply add a splash of water or extra olive oil until you reach your desired consistency. This allows for better coating of your zucchini noodles, ensuring every bite is flavorful.

Ingredients

For the Zucchini Noodles

2 medium zucchinis
1 tablespoon olive oil
Salt and pepper to taste

For the Pesto Sauce

2 cups fresh basil leaves
1/2 cup grated Parmesan cheese
1/3 cup pine nuts
1 clove garlic
1/2 cup olive oil
Salt and pepper to taste

Instructions

Prepare the Zucchini Noodles

Using a spiralizer or vegetable peeler, create noodles from the zucchini. Set aside.

Make the Pesto

In a food processor, combine basil, Parmesan, pine nuts, garlic, and a pinch of salt. Pulse until finely chopped. With the motor running, slowly drizzle in olive oil until smooth. Season with additional salt and pepper to taste.

Cook the Zucchini Noodles

Heat olive oil in a large pan over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until just tender. Season with salt and pepper.

Combine and Serve

Remove the pan from heat and fold in the pesto. Serve immediately, garnished with additional Parmesan and pine nuts if desired.

Pro Tips

For extra flavor, consider adding cherry tomatoes or grilled chicken to the dish. You can also experiment with different nuts in your pesto for a unique twist!

Storage and Make-Ahead Tips

This recipe is perfect for meal prep! You can make the pesto ahead of time and store it in an airtight container for up to a week in the refrigerator. Just remember to drizzle a thin layer of olive oil on top before sealing it to prevent browning. Zucchini noodles, however, are best made fresh, as they can become watery when stored. If you need to pre-spiralize them, consider storing them in a paper towel-lined container to absorb excess moisture.

If you have leftover zucchini noodles, reheat them gently in a pan over medium heat for about 1-2 minutes, just until warmed through. Avoid boiling them, as this will lead to a mushy texture. Combine them with freshly made pesto when reheating to ensure a flavorful dish without compromising the integrity of the ingredients.

Variations and Add-Ins

Feel free to experiment with different nuts in your pesto beyond pine nuts. Walnuts and cashews can provide unique flavors and textures, giving your dish a different spin. For added protein, consider tossing in some grilled chicken or shrimp. These additions pair well with the fresh flavors of the zucchini and pesto while keeping the meal light and enjoyable.

If you're looking for an even lower-carb option, you could substitute zucchini noodles with spaghetti squash. After roasting the squash, scrape out the strands with a fork, and then toss them in the pesto as you would with the zucchini. This variation not only changes the flavor profile but also adds a bit of sweetness to the dish.

Questions About Recipes

→ Can I make the pesto in advance?

Yes, you can prepare pesto ahead of time and store it in the refrigerator for up to a week. Just make sure to cover it with a thin layer of olive oil to prevent browning.

→ Can I use a different type of nut for the pesto?

Absolutely! Walnuts, almonds, or even cashews work great as alternatives to pine nuts.

→ What can I serve with zucchini noodles?

Zucchini noodles pair well with grilled chicken, shrimp, or a simple side salad for a complete meal.

→ Is this dish gluten-free?

Yes, zucchini noodles are naturally gluten-free, making this a perfect dish for those with gluten sensitivities.