I’ll never forget the first time I made Zucchini Noodles with Pesto – it was one of those “why didn’t I try this sooner?” moments. My garden was overflowing with zucchini (as gardens tend to do), and I desperately needed a quick, healthy dinner. That’s when inspiration struck! Spiralized zucchini tossed with bright green homemade pesto became my new favorite meal in about 15 minutes flat. Now I make this at least once a week during summer. The freshness of the basil paired with those crisp zucchini noodles? Absolute perfection. Trust me, once you try this combo, you’ll be hooked just like I was.

Why You’ll Love This Zucchini Noodles with Pesto Recipe

This dish has become my go-to for so many reasons! Here’s what makes it special:

• Quick magic: From fridge to table in 15 minutes flat – my kind of weeknight dinner!
• Health in a bowl: All those fresh veggies and healthy fats make you feel good about eating it
• Gluten-free goodness: No heavy pasta feeling afterwards, just light satisfaction
• Fresh flavor explosion: That homemade pesto with basil from my garden? Absolute game changer
• Endless options: Toss in whatever you’ve got – chicken, shrimp, tomatoes, you name it

Seriously, this recipe checks all the boxes for me – quick, healthy, and downright delicious.

Ingredients for Zucchini Noodles with Pesto

Here’s what you’ll need to make my favorite zucchini noodles with pesto – and trust me, quality ingredients make all the difference here:

• 2 medium zucchinis (spiralized – about 2 cups of noodles)
• 1 cup packed fresh basil leaves (stems removed – don’t skimp!)
• 1/4 cup pine nuts (toasted if you’ve got time)
• 1/4 cup grated Parmesan cheese (freshly grated tastes infinitely better)
• 1 clove garlic (finely chopped – adjust if you’re garlic-shy)
• 1/4 cup olive oil (the good stuff)
• Salt and pepper to taste

See? Nothing complicated – just fresh, simple ingredients that come together beautifully. Pro tip: Measure the basil after packing it into the cup, not before – it makes a huge difference in flavor!

How to Make Zucchini Noodles with Pesto

Making this dish is so simple, you’ll wonder why you ever bothered with complicated recipes! Here’s exactly how I do it:

Step 1: Prepare the Zucchini Noodles

First things first – let’s tackle those zucchini noodles. I use a simple handheld spiralizer – nothing fancy needed! Go for medium-thick noodles (about 1/8 inch) – they hold up better to the pesto than super-thin ones. Just trim the ends off your zucchinis, attach them to the spiralizer, and turn the handle like you’re sharpening an old pencil. So satisfying! Once spiralized, pat them gently with a paper towel to remove excess moisture – this keeps your dish from getting watery.

Step 2: Make the Pesto Sauce

Now for the magic – homemade pesto! Dump your basil, pine nuts, Parmesan, and garlic into a food processor. Pulse about 5 times to get things started, then let it run for a good 30 seconds. Here’s my secret: stop halfway to scrape down the sides with a spatula – this ensures everything gets blended evenly. While the processor’s running, slowly drizzle in that gorgeous olive oil until you’ve got a vibrant green sauce. Careful not to overdo it – you want it slightly thick, not runny!

Step 3: Combine and Serve

Time to bring it all together! In a big bowl, gently toss your zucchini noodles with about half the pesto at first – you can always add more, but you can’t take it out. Use two forks to lift and turn the noodles rather than stirring vigorously – this keeps them from breaking. Taste and add a pinch more salt if needed. That’s it! Serve immediately while the noodles still have that perfect crisp-tender texture. I like to top mine with extra Parmesan and a few whole pine nuts for presentation.

Tips for Perfect Zucchini Noodles with Pesto

After making this dish countless times, I’ve picked up some tricks that really take it to the next level. Here are my must-know tips:

• Dry those noodles: Always pat your spiralized zucchini dry with paper towels – moisture is the enemy of perfect texture!
• Toast your nuts: A quick 3-minute toast in a dry pan makes pine nuts taste richer and more complex
• Prep pesto first: Make your pesto before spiralizing so the noodles don’t sit and get watery
• Taste as you go: Pesto can vary in saltiness – start with half the salt and adjust after mixing
• Serve immediately: Zucchini noodles release liquid over time – this dish shines when eaten fresh

Follow these simple tricks and your zucchini noodles with pesto will turn out restaurant-quality every time!

Variations for Zucchini Noodles with Pesto

One of my favorite things about this recipe is how easily you can mix it up! Here are some delicious twists I’ve tried when my pantry wasn’t cooperating:

• Nut swaps: No pine nuts? Walnuts or almonds work beautifully – I especially love the earthy flavor walnuts add
• Herb alternatives: When basil’s not in season, arugula makes a fantastic peppery pesto (use half arugula, half parsley)
• Cheese options: Pecorino Romano adds a sharper bite than Parmesan – perfect when you want more punch
• Extra veggies: Toss in halved cherry tomatoes or roasted red peppers for color and sweetness
• Protein boost: Grilled chicken or shrimp turn this side into a satisfying main

The possibilities are endless – make it your own!

Serving Suggestions for Zucchini Noodles with Pesto

This dish shines on its own, but here’s how I love to serve it for different occasions:

• Quick lunch: Just the noodles and pesto – maybe with a sprinkle of extra Parmesan
• Light dinner: Top with grilled shrimp or sliced chicken breast
• Summer side: Pair with juicy cherry tomatoes and fresh mozzarella
• Fancy appetizer: Serve small portions in martini glasses for parties

However you serve it, just don’t forget the crusty bread for scooping up every last bit of that delicious pesto!

Storing and Reheating Zucchini Noodles with Pesto

Okay, real talk – this dish is absolutely best eaten fresh. Those zucchini noodles have a sneaky way of turning watery if they sit too long! But if you must store leftovers (we’ve all been there), here’s what I do: pop them in an airtight container and refrigerate for up to 24 hours. The pesto might darken a bit – totally normal! Just give it a gentle stir before serving cold. I don’t recommend reheating – the zucchini gets too soft and the pesto separates. Trust me, it’s still tasty chilled straight from the fridge!

Nutritional Information for Zucchini Noodles with Pesto

While I’m no nutritionist, I can tell you this dish makes me feel great! The zucchini gives you vitamins without all the carbs of regular pasta, and those healthy fats from olive oil and nuts keep you satisfied. Remember – estimates vary based on your specific ingredients and how generous you are with that pesto!

FAQs About Zucchini Noodles with Pesto

I get asked all sorts of questions about this recipe – here are the ones that pop up most often with my honest answers:

• “Can I use store-bought pesto?” Sure, in a pinch! But homemade really makes a difference – store-bought often lacks that bright, fresh basil flavor. If you must go store-bought, look for refrigerated pesto rather than shelf-stable.
• “How long do leftovers last?” Honestly? About 24 hours max in the fridge before the noodles get too watery. Eat it fresh if you can!
• “Is this keto-friendly?” Absolutely! With just 10g net carbs per serving (thanks to those zucchini noodles), it fits perfectly into low-carb diets.
• “Can I freeze this?” I wouldn’t – the zucchini turns mushy when thawed. Make it fresh when you’re craving it!
• “My pesto separated – help!” Just give it a good stir! The oil naturally separates when sitting – no biggie.

There you have it – all my zucchini noodle wisdom in one spot! Any other questions? Just ask in the comments!

Irresistible 15-Minute Zucchini Noodles with Pesto Recipe

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• Author: Christina R. Jones
• Total Time: 15 mins
• Yield: 2 servings 1x
• Diet: Vegetarian

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Description

A quick and healthy dish featuring zucchini noodles tossed in homemade pesto. Perfect for a light meal or side dish.

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Ingredients

Scale 1x2x3x

• 2 medium zucchinis, spiralized
• 1 cup fresh basil leaves
• 1/4 cup pine nuts
• 1/4 cup grated Parmesan cheese
• 1 clove garlic
• 1/4 cup olive oil
• Salt and pepper to taste

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Instructions

1. Spiralize the zucchinis and set aside.
2. In a food processor, blend basil, pine nuts, Parmesan, and garlic until finely chopped.
3. Slowly add olive oil while processing until smooth.
4. Season with salt and pepper.
5. Toss the zucchini noodles with the pesto until well coated.
6. Serve immediately.

Notes

• Use fresh basil for the best flavor.
• Store leftovers in an airtight container for up to 2 days.
• Add cherry tomatoes or grilled chicken for extra flavor.

• Prep Time: 10 mins
• Cook Time: 5 mins
• Category: Main Dish
• Method: No-Cook
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 4g
• Sodium: 200mg
• Fat: 20g
• Saturated Fat: 4g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 5mg

Keywords: zucchini noodles, pesto, healthy, vegetarian, gluten free