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Zucchini Noodles With Pesto

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A light and fresh zucchini noodle dish tossed in a garlicky basil pesto. Perfect as a healthy main or side, this quick and versatile recipe is packed with flavor and ready in just 15 minutes.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings
  • Category: Main Dish, Side Dish
  • Method: No-Cook or Light Sauté
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Ingredients

  • 4 small zucchini, ends trimmed
  • 2 cups packed fresh basil leaves
  • 2 cloves garlic, peeled
  • 1/3 cup extra-virgin olive oil
  • 2 teaspoons fresh lemon juice
  • 1/4 cup freshly grated Parmesan cheese
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1/2 cup cherry or grape tomatoes (optional), halved

Instructions

  1. Spiralize or julienne the zucchini into noodles. Lay on paper towels if watery to absorb moisture.
  2. In a food processor, pulse basil and garlic until finely chopped.
  3. With the processor running, slowly drizzle in olive oil, scraping down sides as needed.
  4. Add lemon juice and Parmesan cheese. Pulse until smooth. Season with salt and pepper to taste.
  5. Toss zucchini noodles with pesto in a large bowl until well coated.
  6. Mix in cherry tomatoes if using. Serve at room temperature, chilled, or warm by sautéing for 1–2 minutes.

Notes

  • Add grilled chicken, shrimp, or tofu for protein.
  • Swap half the basil with spinach or kale for variety.
  • Use walnuts or almonds instead of pine nuts for a different pesto twist.
  • Stir in sun-dried tomatoes or roasted peppers for more flavor.
  • Top with extra Parmesan or goat cheese for richness.

Nutrition

Find it online: https://savorymomskitchen.com/zucchini-noodles-with-pesto-2/