Zucchini Noodles with Pesto is a bright, simple dish that shines any night of the week. This light pasta alternative combines crisp spiralized zucchini, herbaceous pesto, and sweet cherry tomatoes for a fresh, satisfying meal. It works as a quick lunch, easy weeknight dinner, or chilled side for a summer potluck. With minimal prep and big flavor, this zucchini-based recipe delivers on texture and taste with very little fuss.
Why You’ll Love Zucchini Noodles with Pesto
- Fast: Ready in about 15 minutes for a speedy meal.
- Fresh flavors: Basil pesto and lemon make the dish vibrant.
- Low-carb: A great pasta swap for lighter eating.
- Flexible: Serve hot, warm, or chilled depending on mood.
- Colorful: Tomatoes and basil add visual appeal and nutrition.
Ingredients + Notes/Substitutions
You’ll need basic pantry staples and fresh basil to make Zucchini Noodles with Pesto. Use a spiralizer, julienne peeler, or mandoline to shape the zucchini into noodles.
- 4 small zucchini, spiralized into noodles
- 2 cups packed fresh basil leaves
- 2 cloves garlic, peeled
- 1/3 cup extra-virgin olive oil (plus 1 tbsp if sautéing)
- 2 teaspoons fresh lemon juice
- 1/4 cup freshly grated Parmesan cheese
- Kosher salt and freshly ground black pepper, to taste
- Cherry or grape tomatoes, halved, for topping
Notes/Substitutions:
– Swap Parmesan for Pecorino Romano for sharper flavor.
– Use toasted pine nuts or walnuts if you want extra texture.
– For vegan pesto, replace Parmesan with nutritional yeast and check salt.
– If zucchini release water, pat dry with paper towels before tossing.
Instructions (step-by-step)
Prep the zucchini: Use a julienne peeler, spiralizer, or mandoline to slice the zucchini into long noodles. Place the zucchini noodles in a large bowl and set aside. This step creates the core base for Zucchini Noodles with Pesto.
Make the pesto: In a food processor combine the basil and garlic. Pulse until coarsely chopped. With the machine running, slowly stream in the 1/3 cup extra-virgin olive oil until emulsified. Stop and scrape down the sides with a rubber spatula. Add lemon juice and Parmesan, then pulse until blended. Season with kosher salt and freshly ground black pepper to taste. This pesto will be bright and slightly loose so it coats the zucchini evenly.
Toss noodles with pesto: Add the pesto to the bowl of zucchini noodles and toss gently until all noodles are well coated. Taste and adjust salt, pepper, or lemon if needed. Top with halved cherry or grape tomatoes for color and a pop of sweetness. Serve Zucchini Noodles with Pesto at room temperature or chilled for a refreshing dish.
Optional warm version: If you prefer warm noodles, heat a skillet over medium and add 1 tablespoon olive oil. Add the zucchini pesto noodles and sauté for 1 to 2 minutes, tossing constantly. Do not overcook; cook just long enough to warm the noodles and soften slightly without turning them mushy. Serve immediately.
Pro Tips & Troubleshooting
- Drain excess moisture: If zucchini get watery, let noodles sit in a colander with a sprinkle of salt for 10 minutes, then pat dry.
- Prevent sogginess: Toss with pesto right before serving to keep noodles crisp.
- Flavor boost: Add a pinch of red pepper flakes to the pesto for heat.
- Consistency fix: If pesto seems too thick, thin with a teaspoon or two of warm water or more olive oil.
- Storage tip: Store pesto separately from noodles to avoid watery texture.
Serving, Storage, and Variations
Serving: Plate Zucchini Noodles with Pesto topped with fresh basil leaves and a sprinkle of Parmesan. Add grilled chicken, shrimp, or crispy chickpeas for a protein option. Serve as a main course for a light dinner or alongside roasted fish as a vibrant side.
Storage: Refrigerate leftovers in two containers: pesto in an airtight jar and zucchini noodles in a separate container for up to 3 days. Mix just before serving. Freeze pesto in ice cube trays for up to 3 months, but do not freeze the zucchini noodles.
Variations:
- Add toasted pine nuts or sliced almonds for crunch.
- Stir in roasted cherry tomatoes or sun-dried tomatoes for depth.
- Swap basil for cilantro for a different herb-forward profile.
- Make it smoky with charred zucchini ribbons or grilled veggies.
Nutrition (per serving estimate)
| Calories | Fat | Carbs | Protein |
|---|---|---|---|
| 220 kcal | 18 g | 8 g | 6 g |
FAQ
How long do Zucchini Noodles with Pesto last in the fridge?
Stored separately, pesto keeps up to 5 days and zucchini noodles stay fresh about 3 days; combine just before serving. Refrigerate both in airtight containers.
Can I use store-bought pesto for Zucchini Noodles with Pesto?
Yes, high-quality store-bought pesto works fine; adjust lemon and salt to brighten the flavor to your taste.
Do I need to cook zucchini noodles for Zucchini Noodles with Pesto?
No, you can serve them raw for crunch or sauté for 1–2 minutes if you prefer a warmer, softer texture.
Conclusion
Zucchini Noodles with Pesto delivers a fast, flavorful, and flexible dish you can tailor to any season. The bright basil pesto pairs perfectly with crisp zucchini and juicy tomatoes, making this a go-to for light weeknight dinners, picnics, or easy meal prep. Keep pesto and noodles separate for best texture, toss right before serving, and enjoy a vibrant plate that feels indulgent without the heaviness. Make this zucchini-forward recipe your staple when you want fresh flavor with minimal effort. Explore more quick and flavorful dishes in the Bethany Recipes collection.
Zucchini Noodles with Pesto
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.
