If you’re looking for a light, fresh, and herby dish that’s both nutritious and delicious, zucchini noodles with pesto are the perfect choice.
This easy-to-make, low-carb recipe is packed with vibrant flavors, thanks to the fragrant basil pesto, crunchy pine nuts, and juicy cherry tomatoes.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Servings: 2–3
- Difficulty: Easy
- Cuisine: Italian-inspired
Ingredients:
For homemade Pesto:
- 1 ripe avocado
- 1/2 cup shelled pistachios
- 1 cup fresh basil leaves
- 1–2 cloves garlic
- 2 tbsp lemon juice
- 1/4 cup olive oil
- Salt and pepper to taste
For Zucchini:
- 2 large zucchini, spiralized into noodles
- 1/4 cup pine nuts, toasted
- 1/2 cup cherry tomatoes, halved, or sun-dried tomatoes
- 1/4 cup Parmesan cheese, grated (optional)
- 1 tablespoon olive oil
- Salt and pepper, to taste
Nutritional Information (per serving, approximately):
- Calories: 320
- Protein: 8g
- Fat: 28g
- Carbs: 13g
- Fiber: 4g
Pin it for later!
How to Make Zucchini Noodles with Pesto
This zucchini noodles recipe comes together quickly, making it ideal for busy weeknights or when you’re in the mood for a light and healthy lunch. Follow these simple steps to create this vibrant dish.
Step 1: Prepare the Zucchini Noodles
First, start by preparing the zucchini noodles, often referred to as “zoodles.” If you have a spiralizer, it’s the quickest and easiest tool to create thin, uniform noodles from your zucchini.
Simply trim the ends of each zucchini and run them through the spiralizer. If you don’t have one, don’t worry. You can use a vegetable peeler to create wide ribbons or even a mandoline to make thin slices that resemble noodles.
After spiralizing, lightly sprinkle the noodles with a bit of salt to help draw out excess moisture. Place the zucchini noodles in a colander and let them sit for about 10 minutes. This step ensures that your noodles won’t become soggy when you cook them.
Afterward, gently pat them dry with a clean towel or paper towel to remove the excess water.
Step 2: Make Pesto Sauce
In a food processor, add the avocado, pistachios, basil, garlic, and lemon juice. Pulse until the ingredients are roughly chopped. Slowly pour in the olive oil while blending the mixture until it turns smooth and creamy. Add salt and pepper to taste, blending one more time to combine. Toss with your spiralized zucchini noodles or pasta, and enjoy!
Step 3: Toast the Pine Nuts
While the zucchini noodles rest, toast the pine nuts. Heat a small skillet over medium heat and add the pine nuts in a single layer. Watch them closely, as they can burn quickly. Stir the nuts occasionally, and within 2–3 minutes, they will turn golden brown and give off a rich, nutty aroma. Once toasted, remove them from the heat and set them aside to cool.
Toasting the pine nuts enhances their flavor, adding a delicious crunch to the dish that complements the smoothness of the pesto sauce.
Step 4: Sauté the Zucchini Noodles
Next, heat a tablespoon of olive oil in a large skillet over medium heat. Once the oil is hot, add the zucchini noodles. Sauté the noodles for about 2–3 minutes, tossing them occasionally to ensure they cook evenly.
Be careful not to overcook the noodles; they should be tender yet slightly firm to maintain their shape and texture.
As the noodles cook, season them lightly with salt and pepper. Remember that you’ve already salted the noodles during the resting stage, so don’t add too much. The goal is to enhance the flavor without overwhelming the dish.
Step 5: Add the Pesto Sauce
Once the zucchini noodles are perfectly sautéed, it’s time to add the pesto sauce. If you’re using store-bought pesto, be sure to select a high-quality option, as it will greatly impact the flavor of the dish. Alternatively, making your own pesto is easy and allows you to control the ingredients.
To make pesto, simply blend together fresh basil leaves, garlic, pine nuts, Parmesan cheese, olive oil, and salt until smooth.
Add the pesto sauce directly into the skillet with the noodles. Toss the zucchini noodles gently to coat them evenly in the pesto. The vibrant green sauce should cling beautifully to the noodles, infusing them with fresh, herby goodness.
Let the noodles and pesto cook together for another 1–2 minutes, just long enough for the flavors to meld.
Step 6: Add the Cherry Tomatoes and Pine Nuts
Now, it’s time to add a burst of color and texture. Toss in the halved cherry tomatoes and toasted pine nuts. The sweet, juicy tomatoes provide a refreshing contrast to the rich pesto, while the crunchy pine nuts add a delightful bite.
Stir everything together gently to combine, ensuring that the tomatoes and pine nuts are evenly distributed throughout the dish.
Step 7: Serve and Garnish
Your zucchini noodles with pesto are now ready to serve! Transfer the noodles to serving bowls or plates, and if desired, sprinkle each portion with freshly grated Parmesan cheese. This optional addition adds a savory, slightly salty touch that complements the pesto perfectly. For a final flourish, drizzle a bit of extra olive oil on top and crack some fresh black pepper over the dish.
Tips for Perfect Zucchini Noodles with Pesto:
- Don’t overcook the zoodles: Zucchini noodles cook very quickly, and you want them to retain some crunch. Overcooking can cause them to become mushy and watery.
- Use fresh ingredients: Fresh basil, garlic, and high-quality olive oil make all the difference in homemade pesto. If possible, opt for fresh over pre-packaged ingredients for the best flavor.
- Experiment with toppings: Feel free to get creative with this dish! You can add other toppings like roasted red peppers, sautéed mushrooms, or even some fresh mozzarella balls for an extra layer of texture and flavor.
- Keep it light: If you’re watching your calorie or fat intake, you can reduce the amount of pesto used and add more cherry tomatoes or other vegetables to bulk up the dish without sacrificing flavor.
Variations on Zucchini Noodles with Pesto:
- Pesto with a twist: Try swapping out traditional basil pesto for arugula pesto or kale pesto. These greens add a peppery or earthy flavor to the dish while maintaining the creamy, nutty texture of the sauce.
- Add a protein: To make this a more substantial meal, consider adding some grilled tofu, tempeh, or even a soft-boiled egg on top. These additions boost the protein content while keeping the dish vegetarian.
- Vegan option: To make this dish vegan, simply omit the Parmesan cheese and use a vegan-friendly pesto. You can make vegan pesto by substituting nutritional yeast for Parmesan, which adds a cheesy flavor without dairy.
Why You’ll Love Zucchini Noodles with Pesto
This zucchini noodle recipe is not only delicious, but it’s also packed with nutrients. Zucchini is a low-calorie, nutrient-rich vegetable loaded with vitamins A and C, potassium, and antioxidants.
Meanwhile, pesto provides healthy fats from olive oil and pine nuts, as well as a dose of fresh herbs that are full of flavor and phytonutrients. The addition of cherry tomatoes adds a pop of color and a sweet, tangy bite, while pine nuts provide a satisfying crunch.
Because this dish is light yet satisfying, it’s perfect for a summer dinner, a healthy lunch, or even as a side dish for a larger meal. The combination of flavors and textures in zucchini noodles with pesto ensures that it’s anything but boring.
Conclusion
Zucchini noodles with pesto is a quick, easy, and healthy recipe that’s sure to become a favorite in your kitchen. The fresh, herby flavors, combined with the crunch of pine nuts and the juiciness of cherry tomatoes, make this dish a delightful treat for any occasion. Whether you’re following a gluten-free, low-carb, or vegetarian diet, this dish checks all the boxes for flavor, nutrition, and satisfaction.
Meta description: This quick and healthy zucchini noodles with pesto recipe combines fresh zucchini, basil pesto, cherry tomatoes, and pine nuts for a flavorful, low-carb dish.
