Zucchini Noodles with Pesto
Fresh, bright, and ready in minutes, these Zucchini Noodles with Pesto make a light main dish or vibrant side. Spiralized zucchini is tossed with a simple basil pesto flavored with garlic, lemon, olive oil, and Parmesan for a low-carb, veggie-forward meal that can be served chilled, at room temperature, or lightly warmed.
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
For the best texture, salt the zucchini noodles briefly and pat them dry before tossing with pesto. Store the pesto and zucchini noodles separately if making ahead, then combine just before serving.
For a vegan version, replace Parmesan with nutritional yeast. For extra texture, add toasted pine nuts or walnuts. If basil is unavailable, use arugula or spinach with a little extra lemon juice for brightness.
Leftover pesto can be stored in an airtight jar with a thin layer of olive oil on top for up to 5 days in the refrigerator. Zucchini noodles are best stored separately for up to 2 days.