Zucchini Noodles with Pesto
Zucchini Noodles with Pesto is a bright, fresh, and satisfying dish made with crisp spiralized zucchini, homemade basil pesto, and juicy cherry tomatoes. It is quick enough for lunch, light enough for dinner, and flexible enough to serve chilled, room temperature, or gently warmed.
Equipment
- Spiralizer, julienne peeler, or mandoline
- Food Processor
- Large Mixing Bowl
- Rubber Spatula
- skillet
- Colander
Ingredients
Zucchini Noodles
- 4 small zucchini spiralized into noodles
Basil Pesto
- 2 cups fresh basil leaves packed
- 2 cloves garlic peeled
- 1/3 cup extra-virgin olive oil plus 1 tablespoon if making the warm version
- 2 teaspoons fresh lemon juice
- 1/4 cup Parmesan cheese freshly grated; use nutritional yeast for a vegan option
- kosher salt to taste
- freshly ground black pepper to taste
Topping
- 1 cup cherry or grape tomatoes halved, for topping
Instructions
- Use a spiralizer, julienne peeler, or mandoline to cut the zucchini into long noodles. Place the zucchini noodles in a large mixing bowl and set aside.
- Add the basil leaves and garlic to a food processor. Pulse until coarsely chopped.
- With the food processor running, slowly stream in the extra-virgin olive oil until the pesto is smooth and emulsified. Stop and scrape down the sides with a rubber spatula as needed.
- Add the lemon juice and Parmesan cheese, then pulse until blended. Season with kosher salt and freshly ground black pepper to taste.
- Add the pesto to the bowl of zucchini noodles and toss gently until the noodles are evenly coated. Taste and adjust with more salt, pepper, or lemon juice if needed.
- Top with halved cherry or grape tomatoes. Serve at room temperature or chilled for a fresh, crisp dish.
- For a warm version, heat 1 tablespoon olive oil in a skillet over medium heat. Add the pesto-coated zucchini noodles and sauté for 1 to 2 minutes, tossing constantly. Serve immediately and avoid overcooking so the noodles do not become watery.
Notes
If the zucchini noodles release too much water, sprinkle them lightly with salt, let them rest in a colander for 10 minutes, then pat dry before tossing with pesto.
For the best texture, toss the zucchini noodles with pesto right before serving. Store pesto and noodles separately in airtight containers.
For extra crunch, add toasted pine nuts, walnuts, or sliced almonds. For a vegan version, replace Parmesan with nutritional yeast. For added protein, serve with grilled chicken, shrimp, or crispy chickpeas.
Refrigerate zucchini noodles separately for up to 3 days. Pesto can be refrigerated for up to 5 days or frozen in ice cube trays for up to 3 months. Do not freeze zucchini noodles.