Pesto Zucchini Noodles
Pesto Zucchini Noodles are fresh, flavorful, and ready in just 20 minutes! Spiralized zucchini is tossed with homemade basil pesto for a light yet satisfying meal. Naturally low-carb, gluten-free, and bursting with garlicky, herby goodness. Perfect for a quick dinner or a healthy side dish. Try it today!
Calories: 280kcal
Ingredients
- For the Zucchini Noodles:
- 4 medium zucchini spiralized
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- For the Homemade Pesto:
- 2 cups fresh basil leaves
- 1/3 cup Parmesan cheese grated (or nutritional yeast for a vegan option)
- 1/3 cup pine nuts or walnuts
- 2 cloves garlic
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1/2 a lemon
Instructions
- Make the Pesto – In a food processor, combine basil, Parmesan, pine nuts, garlic, salt, and pepper. Pulse a few times, then slowly drizzle in olive oil and lemon juice while blending until smooth.
- Prepare the Zucchini Noodles – Spiralize zucchini into noodle shapes. Place on a paper towel, sprinkle lightly with salt, and let sit for 5-10 minutes. Pat dry.
- Cook the Zoodles – Heat olive oil in a large skillet over medium heat. Add zucchini noodles and sauté for 2-3 minutes until slightly softened but still firm.
- Combine Everything – Remove from heat, toss warm zucchini noodles with the fresh pesto, and mix well to coat evenly.
- Serve and Enjoy – Plate the noodles, top with extra Parmesan, fresh basil, and red pepper flakes if desired.
Notes
- Avoid watery zoodles! Salt them before cooking and pat them dry to remove excess moisture.
- Pesto too thick? Add a little extra olive oil or a splash of water to loosen it.
- Make it vegan! Swap Parmesan for nutritional yeast or a dairy-free alternative.
- Want more protein? Serve with grilled chicken, shrimp, or tofu.
- Storage tip: Keep leftovers in an airtight container in the fridge for up to 2 days.