Zucchini Noodles With Pesto (Printable Version)

Fresh zucchini spirals tossed in fragrant homemade basil pesto for a quick, healthy low-carb meal.

# What You'll Need:

→ Zucchini Noodles

01 - 2 medium zucchinis, spiralized
02 - 1 tablespoon olive oil
03 - Pinch of salt

→ Pesto

04 - 1 cup fresh basil leaves, packed
05 - 1/4 cup grated Parmesan cheese
06 - 1/4 cup pine nuts
07 - 1 garlic clove
08 - 1/4 cup extra-virgin olive oil
09 - 1 tablespoon lemon juice
10 - Salt and black pepper to taste

→ Garnish

11 - Extra grated Parmesan
12 - Fresh basil leaves
13 - Crushed red pepper flakes, optional

# Step-by-Step Directions:

01 - Combine basil, Parmesan, pine nuts, and garlic in a food processor. Pulse until finely chopped.
02 - With the processor running, slowly drizzle in olive oil and lemon juice until the pesto reaches desired smoothness. Season with salt and pepper to taste.
03 - Spiralize the zucchinis into noodle-like strands using a spiralizer or julienne peeler.
04 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add zucchini noodles and a pinch of salt. Sauté for 2 to 3 minutes until tender but not mushy.
05 - Remove from heat and toss zucchini noodles with desired amount of pesto, starting with half and adding more to taste.
06 - Divide between serving plates. Top with extra Parmesan, fresh basil leaves, and red pepper flakes if desired. Serve immediately.

# Expert Advice:

01 -
  • It tastes indulgent and restaurant-quality while being ready in under 20 minutes flat.
  • The pesto is so aromatic and fresh it makes you feel like you're eating something special, not a diet meal.
  • You can make extra pesto and use it on everything for days without getting bored.
02 -
  • Zucchini releases a lot of water once it's cooked, so serving immediately is non-negotiable if you want noodles instead of mush—even five minutes of sitting will transform the texture.
  • Don't oversauté the noodles thinking you need to cook them like pasta; they need barely any time on heat, just enough to soften slightly and take on the warmth.
03 -
  • Toast your pine nuts lightly in a dry skillet before adding them to the food processor—it takes two minutes and deepens their flavor exponentially.
  • If you don't have a spiralizer, a julienne peeler works almost as well and sometimes gives you more control over thickness, which some people actually prefer.
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