Fresh, bright, and ready in minutes, Zucchini Noodles with Pesto make a light main or a vibrant side. This recipe uses spiralized zucchini tossed in a simple basil pesto for a low-carb, veggie-forward dish that sings with garlic, lemon, and Parmesan. You can serve it chilled or lightly warmed, and it works beautifully as a meal prep option. Keep reading for ingredient tips, clear instructions, and quick troubleshooting to master this simple summer favorite.
Why You’ll Love Zucchini Noodles with Pesto
- Fast to make: spiralize and toss for a satisfying meal in under 15 minutes.
- Fresh flavor: basil, lemon, and garlic brighten each bite.
- Low-carb swap: perfect when you want pasta texture without the flour.
- Versatile: serve cold, at room temperature, or briefly sautéed.
- Meal prep friendly: holds well in the fridge for a couple days.
Ingredients for Zucchini Noodles with Pesto
Ingredients (makes 2–3 servings)
- 4 small zucchini, spiralized into noodles
- 2 cups packed fresh basil leaves
- 1 large garlic clove, peeled
- 1/3 cup extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1/4 cup freshly grated Parmesan cheese, plus extra for serving
- Kosher salt and freshly ground black pepper, to taste
- 1 cup cherry or grape tomatoes, halved (optional)
Notes and substitutions
- Swap walnuts or pine nuts for a different pesto texture.
- Use nutritional yeast instead of Parmesan for a dairy-free option.
- Pick firm zucchini to avoid soggy noodles; thicker zucchini make sturdier zoodles.
- If basil isn’t available, use arugula or spinach plus extra lemon for brightness.
This ingredient list for Zucchini Noodles with Pesto stays intentionally simple so the basil shines.
Instructions: Zucchini Noodles with Pesto
Make the noodles. Use a julienne peeler or mandoline to slice the zucchini into noodles. Place the zucchini noodles in a colander and lightly season with salt to draw out excess moisture while you make the pesto.
Blend the pesto. Combine the basil and garlic in a food processor and pulse until coarsely chopped. With the processor running, slowly stream in the olive oil to emulsify. Stop and scrape down the sides, then add lemon juice and Parmesan. Pulse until you reach a slightly chunky yet spreadable texture. Season with kosher salt and freshly ground black pepper.
Drain the noodles. After 5 minutes, gently press the zucchini noodles with paper towels to remove excess water. Transfer them to a large bowl.
Toss and finish. Add the pesto to the zucchini noodles and toss until well coated. Fold in halved cherry tomatoes if using. Taste and adjust salt, pepper, or lemon for brightness. Serve the Zucchini Noodles with Pesto chilled or at room temperature.
Optional quick sauté. If you prefer a warm dish, heat a skillet over medium and add a teaspoon of olive oil. Add the pesto-coated zucchini noodles and sauté for 1 to 2 minutes, stirring constantly to warm without softening too much. Do not overcook, as zucchini will release water and become limp.
Pro Tips & Troubleshooting
- Prevent soggy zoodles: salt the spiralized zucchini briefly and pat dry before tossing with pesto.
- Pesto texture: pulse less for chunkier basil, more for a silkier sauce.
- Too wet after tossing: drain again on paper towels and serve immediately.
- Not flavorful enough: add a squeeze of lemon or a pinch more salt and Parmesan.
- Make ahead: store pesto and noodles separately to keep the zucchini crisp.
Serving, Storage, and Variations
Serving suggestions
- Plate the Zucchini Noodles with Pesto with extra grated Parmesan and a few whole basil leaves.
- Add grilled shrimp, seared chicken, or roasted chickpeas to turn it into a fuller meal like lemon garlic shrimp orzo.
- Serve over a bed of greens for extra color and crunch, similar to a spinach strawberry salad with chicken.
Storage
- Keep leftover pesto in an airtight jar with a thin film of olive oil on top for up to 5 days in the fridge.
- Store zucchini noodles separately in an airtight container for up to 2 days; they soften over time.
- Combine just before serving for the best texture.
Variations
- Add toasted pine nuts for a classic pesto finish.
- Swap basil pesto for sun-dried tomato pesto for a richer, tangier twist.
- Make it vegan by using nutritional yeast in place of Parmesan.
These swaps let you adapt the core Zucchini Noodles with Pesto to different diets and tastes.
Nutrition
Estimated per serving (2–3 servings total)
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Fat | 18 g |
| Carbohydrates | 7 g |
| Fiber | 2 g |
| Protein | 6 g |
Nutrition notes
– Calories depend on amount of olive oil and Parmesan.
– This recipe provides healthy monounsaturated fats from olive oil and vitamins from basil and zucchini.
FAQ
Can I make Zucchini Noodles with Pesto ahead of time?
Yes. Store pesto separately from the zucchini noodles to preserve texture, then toss just before serving.
Will the noodles get soggy if I cook them?
They can. Sauté zucchini pesto noodles for no more than 1 to 2 minutes to warm them without creating sogginess.
Can I freeze the pesto or the zucchini?
Freeze pesto in an ice cube tray for up to 3 months; avoid freezing zucchini noodles because they become too watery on thawing.
Conclusion
Zucchini Noodles with Pesto deliver big flavor with minimal fuss, balancing fresh basil, garlic, lemon, and Parmesan for an uplifting dish. Whether you serve them cold as a summer salad or give them a brief sauté for warmth, this recipe adapts easily to add-ins like tomatoes, proteins, or nuts. Keep the pesto and noodles separate for meal prep, and finish with extra Parmesan and a squeeze of lemon for the best results. Enjoy a quick, bright meal any day of the week. Find more inspiring recipes like this in our collection of easy recipes.
Zucchini Noodles with Pesto
Equipment
- Spiralizer, julienne peeler, or mandoline
- Colander
- Food Processor
- Large Mixing Bowl
- Paper towels
- skillet
Ingredients
Zucchini Noodles
- 4 small zucchini spiralized into noodles
- kosher salt to draw out moisture and season to taste
Basil Pesto
- 2 cups fresh basil leaves packed
- 1 large clove garlic peeled
- 1/3 cup extra-virgin olive oil
- 1 tablespoon fresh lemon juice plus more to taste
- 1/4 cup freshly grated Parmesan cheese plus extra for serving; use nutritional yeast for a dairy-free option
- freshly ground black pepper to taste
Optional Add-Ins
- 1 cup cherry or grape tomatoes halved, optional
- 1 teaspoon extra-virgin olive oil optional, for quick sautéing
Instructions
- Make the noodles: Use a spiralizer, julienne peeler, or mandoline to cut the zucchini into noodles. Place the noodles in a colander and lightly season with salt. Let them sit for about 5 minutes to release excess moisture.
- Blend the pesto: Add the basil and garlic to a food processor and pulse until coarsely chopped. With the processor running, slowly stream in the olive oil until the mixture begins to emulsify.
- Finish the pesto: Scrape down the sides of the food processor, then add the lemon juice and Parmesan cheese. Pulse until the pesto is slightly chunky but spreadable. Season with kosher salt and freshly ground black pepper to taste.
- Drain the noodles: Gently press the zucchini noodles with paper towels to remove extra water, then transfer them to a large mixing bowl.
- Toss and serve: Add the pesto to the zucchini noodles and toss until evenly coated. Fold in the halved tomatoes if using. Taste and adjust with more salt, pepper, lemon juice, or Parmesan as needed. Serve chilled or at room temperature.
- Optional warm version: Heat a skillet over medium heat with 1 teaspoon olive oil. Add the pesto-coated zucchini noodles and sauté for 1 to 2 minutes, stirring constantly, just until warmed. Avoid overcooking so the noodles stay crisp and do not become watery.
Notes
Zucchini Noodles with Pesto
Equipment
- Spiralizer, julienne peeler, or mandoline
- Colander
- Food Processor
- Large Mixing Bowl
- Paper towels
- skillet
Ingredients
Zucchini Noodles
- 4 small zucchini spiralized into noodles
- kosher salt to draw out moisture and season to taste
Basil Pesto
- 2 cups fresh basil leaves packed
- 1 large clove garlic peeled
- 1/3 cup extra-virgin olive oil
- 1 tablespoon fresh lemon juice plus more to taste
- 1/4 cup freshly grated Parmesan cheese plus extra for serving; use nutritional yeast for a dairy-free option
- freshly ground black pepper to taste
Optional Add-Ins
- 1 cup cherry or grape tomatoes halved, optional
- 1 teaspoon extra-virgin olive oil optional, for quick sautéing
Instructions
- Make the noodles: Use a spiralizer, julienne peeler, or mandoline to cut the zucchini into noodles. Place the noodles in a colander and lightly season with salt. Let them sit for about 5 minutes to release excess moisture.
- Blend the pesto: Add the basil and garlic to a food processor and pulse until coarsely chopped. With the processor running, slowly stream in the olive oil until the mixture begins to emulsify.
- Finish the pesto: Scrape down the sides of the food processor, then add the lemon juice and Parmesan cheese. Pulse until the pesto is slightly chunky but spreadable. Season with kosher salt and freshly ground black pepper to taste.
- Drain the noodles: Gently press the zucchini noodles with paper towels to remove extra water, then transfer them to a large mixing bowl.
- Toss and serve: Add the pesto to the zucchini noodles and toss until evenly coated. Fold in the halved tomatoes if using. Taste and adjust with more salt, pepper, lemon juice, or Parmesan as needed. Serve chilled or at room temperature.
- Optional warm version: Heat a skillet over medium heat with 1 teaspoon olive oil. Add the pesto-coated zucchini noodles and sauté for 1 to 2 minutes, stirring constantly, just until warmed. Avoid overcooking so the noodles stay crisp and do not become watery.
