Zucchini Noodles With Pesto (Printer view)

Fresh zucchini spirals sautéed and coated in aromatic basil pesto for a light, satisfying Italian-inspired dish.

# 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 or walnuts
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 cheese
12 - Fresh basil leaves
13 - Crushed red pepper flakes, optional

# Directions:

01 - In a food processor, combine basil, Parmesan, pine nuts, and garlic. Pulse until finely chopped.
02 - With the processor running, slowly drizzle in olive oil and lemon juice until the pesto reaches a smooth consistency. Season with salt and pepper to taste.
03 - Using a spiralizer or julienne peeler, transform zucchinis into uniform noodle strands.
04 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add zucchini noodles with a pinch of salt and sauté for 2 to 3 minutes until tender but still maintaining a slight firmness.
05 - Remove skillet from heat. Add approximately half of the prepared pesto to the zucchini noodles and toss to coat evenly. Adjust pesto amount according to personal preference.
06 - Distribute zucchini noodles between serving plates. Top with additional Parmesan cheese, fresh basil leaves, and crushed red pepper flakes if desired. Serve immediately.

# Expert Suggestions:

01 -
  • Your kitchen smells like a Tuscan summer in under twenty minutes, and nobody needs to know you skipped the carbs.
  • It's honest food that tastes indulgent but leaves you feeling genuinely nourished, not weighed down.
02 -
  • Zucchini releases water quickly, so serve this immediately and never let it sit in the pesto more than a few minutes before eating or you'll have a watery plate instead of something vibrant.
  • The pesto will taste brighter if you don't cook it, so adding it off the heat is the secret that changed everything for me.
03 -
  • Make your pesto a day ahead and let the flavors marry in the fridge; it tastes even better the next morning when you're reheating the zucchini noodles fresh.
  • Pat your spiralized zucchini dry with paper towels before cooking, because this one small step is the difference between noodles and mush.
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