Zucchini Noodles With Pesto (Printable Version)

Fresh zucchini spirals with aromatic basil pesto offer a light Italian-inspired dish ready in minutes.

# Ingredient List:

→ Zucchini Noodles

01 - 2 medium zucchinis, spiralized
02 - 1 tablespoon olive oil
03 - Pinch of salt

→ Pesto

04 - 1 cup fresh basil leaves, packed
05 - 1/4 cup grated Parmesan cheese
06 - 1/4 cup pine nuts or walnuts
07 - 1 garlic clove
08 - 1/4 cup extra-virgin olive oil
09 - 1 tablespoon lemon juice
10 - Salt and black pepper to taste

→ Garnish

11 - Extra grated Parmesan cheese
12 - Fresh basil leaves
13 - Crushed red pepper flakes optional

# How-To Steps:

01 - In a food processor, combine fresh basil leaves, grated Parmesan cheese, pine nuts, and garlic clove. Pulse until finely chopped.
02 - With the processor running, slowly drizzle in extra-virgin olive oil and lemon juice until the pesto reaches a smooth consistency. Season with salt and black pepper to taste.
03 - Using a spiralizer or julienne peeler, process the medium zucchinis into thin noodle-like strands.
04 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add spiralized zucchini noodles with a pinch of salt and sauté for 2 to 3 minutes until tender but still firm.
05 - Remove the skillet from heat. Add desired amount of pesto to the zucchini noodles, starting with half the preparation and adjusting to taste preference.
06 - Divide the pesto-dressed zucchini noodles between two plates. Top with extra grated Parmesan cheese, fresh basil leaves, and crushed red pepper flakes if desired. Serve immediately.

# Expert Advice:

01 -
  • You'll have dinner on the table faster than you'd boil water for regular pasta, and it tastes like actual food, not a compromise.
  • There's something deeply satisfying about making pesto from scratch—the aroma alone makes your kitchen feel like a small Italian village for a few minutes.
  • It's the kind of dish that works whether you're eating solo on a Tuesday or impressing someone at the table who swears they don't do "healthy food."
02 -
  • Zucchini releases moisture as it sits, so if you make this ahead, toss it with pesto only when you're ready to eat—I learned this the hard way and ended up with a puddle of sadness on my plate.
  • The difference between perfectly cooked zucchini noodles and mush is honestly about 45 seconds, so stay nearby and trust your instincts more than the clock.
  • Start with half the pesto and add more gradually because you can always go bolder, but you can't take intensity back once it's mixed in.
03 -
  • If your pesto seems too thick, thin it with a spoon of water or more lemon juice rather than extra oil—it's a subtler adjustment and keeps the balance right.
  • Toast your pine nuts lightly before adding them to the food processor; they wake up and taste nuttier and less waxy.
  • Keep a small bowl of pesto on the side at the table because everyone's preference is different—some people want just a whisper, others want to nearly swim in it.
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