Zucchini Noodles with Pesto

Zucchini noodles with pesto is my go-to summer meal when I want something bright and satisfying without turning on the stove. With fresh basil and juicy tomatoes, this dish delivers pure Italian comfort in a light and nourishing way.

When I tried this the first time, it was a hot afternoon and I could not bear to cook. I threw everything together and was amazed how the basil pesto brought the zucchini to life.

Ingredients

• Zucchini noodles: made from two medium zucchini. Use firm zucchini and spiralize just before eating for the best texture
• Fresh basil leaves: about one cup packed. Look for deeply green leaves that are not bruised
• Grated Parmesan cheese: a quarter cup adds savory notes. Use real Parmesan for richer flavor
• Pine nuts or walnuts: a quarter cup for creamy texture. The nuts should look pale beige with no dark spots
• Small garlic clove: brings a zesty kick. Choose a garlic clove with papery skin and no green shoots
• Extra virgin olive oil: about a third of a cup gives a silky sauce. Opt for a fruity olive oil for more flavor
• Sea salt: for seasoning. It enhances all other tastes
• Freshly ground black pepper: for gentle heat. Grind just before using whenever possible
• Cherry tomatoes: halved, about one cup. Choose tomatoes that are firm and glossy for the sweetest taste
• Extra basil leaves: for garnish to brighten up the plate
• Additional grated Parmesan: optional but adds a cheesy finish

Step-by-Step Instructions

Spiralize the Zucchini:

Transform your zucchini into noodles using a spiralizer or a julienne peeler. Place the noodles in a big bowl so they do not get soggy.

Make the Pesto:

Add basil leaves, grated Parmesan, pine nuts, garlic, sea salt, and black pepper to your food processor. Pulse everything until you have tiny pieces and everything looks blended but still grainy.

Blend with Olive Oil:

While your food processor is running, slowly pour in the olive oil. Keep blending until the pesto is creamy and green. Scrape down the bowl with a spatula as you go for even mixing.

Toss the Noodles with Pesto:

Spoon the pesto over your zucchini noodles. Gently toss everything together so each strand gets coated.

Add Tomatoes:

Pour in the halved cherry tomatoes and mix again so there is a pop of red in every bite.

Garnish and Serve:

Transfer your noodles to plates. Top with extra basil and more Parmesan if you like. Eat right away to keep the noodles crisp.

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This recipe is all about the pesto. I grow my own basil every year and pick it by the handful for this dish. My kids love helping with the spiralizer and turning zucchini into ribbons.

Storage tips

Store leftover noodles and sauce in separate containers in the fridge for up to one day. The zucchini releases moisture over time so keep them apart until just before serving. If you have extra pesto, freeze it in an ice cube tray and transfer the cubes to a sealed bag for quick future meals.

Ingredient substitutions

If you are avoiding nuts, try toasted sunflower seeds or pepitas instead of pine nuts. For a dairy free version, swap out the Parmesan for nutritional yeast and add a squeeze of lemon for tang. You can also use store bought pesto in a pinch but homemade always tastes fresher.

Serving suggestions

Serve these noodles as a light lunch or a side for grilled fish or chicken. For an extra filling meal, toss in chickpeas or top with poached eggs. Garnish with a sprinkle of toasted seeds or microgreens for extra texture and color.

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Cultural and historical context

Pesto originated in Italy, specifically the Liguria region, where basil grows nearly year round. Classic recipes use mortar and pestle but a food processor makes this version weeknight friendly. Italians often enjoy pesto with pasta, but swapping in zucchini noodles gives a modern low carb twist.

Common Questions

→ How do you keep zucchini noodles from getting soggy?

Serve immediately after tossing with pesto. Avoid letting the noodles sit, as zucchini releases water when salted or left out too long.

→ What can I use instead of pine nuts for pesto?

Walnuts or almonds make great substitutes. For a nut-free version, use sunflower or pumpkin seeds.

→ Is this dish suitable for vegans?

Yes, simply replace Parmesan with nutritional yeast or a vegan cheese alternative when preparing the pesto.

→ Can I add protein to this meal?

Grilled chicken or shrimp can be added for extra protein, or chickpeas for a vegetarian option.

→ Do I need to cook the zucchini noodles?

No cooking is needed. The noodles stay crisp and fresh, soaking up the pesto for maximum flavor and texture.

→ Which tools work best for spiralizing zucchini?

A spiralizer is easiest, but a julienne peeler or sharp chef’s knife can also create noodle-like strips.