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Zucchini Noodles with Pesto

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.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Main Course
Cuisine: Italian
Ingredients Method

Ingredients
  

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
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
  • 1 cup chickpea for more protein optional

Method
 

  1. 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.
Prepare the Zucchini Noodles
  1. 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.
  2. 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.
  3. 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.
  4. Afterward, gently pat them dry with a clean towel or paper towel to remove the excess water.
Make Pesto Sauce
  1. 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!
Toast the Pine Nuts
  1. 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.
  2. Toasting the pine nuts enhances their flavor, adding a delicious crunch to the dish that complements the smoothness of the pesto sauce.
Sauté the Zucchini Noodles
  1. 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.
  2. Be careful not to overcook the noodles; they should be tender yet slightly firm to maintain their shape and texture.
  3. 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.
Add the Pesto Sauce
  1. 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.
  2. To make pesto, simply blend together fresh basil leaves, garlic, pine nuts, Parmesan cheese, olive oil, and salt until smooth.
  3. 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.
  4. Let the noodles and pesto cook together for another 1–2 minutes, just long enough for the flavors to meld.
Add the Cherry Tomatoes and Pine Nuts
  1. 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.
  2. Stir everything together gently to combine, ensuring that the tomatoes and pine nuts are evenly distributed throughout the dish.
Serve and Garnish
  1. 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.