Zucchini Noodles With Pesto (Printable version)

Fresh zucchini spirals with fragrant homemade basil pesto for a quick healthy meal

# What You 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 fresh 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 black pepper to taste.
03 - Using a spiralizer, process the zucchinis into uniform noodle-like 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 firm.
05 - Remove from heat and toss zucchini noodles with half the pesto, adding more as desired to reach your preferred flavor intensity.
06 - Divide between serving plates and top with extra Parmesan cheese, fresh basil leaves, and red pepper flakes if using.

# Expert Tips:

01 -
  • You get that satisfying twirl-and-eat ritual without the post-meal heaviness.
  • Homemade pesto tastes nothing like the jarred version, and you'll wonder why you ever settled.
  • Ready in twenty minutes, which means weeknight dinner without the scramble.
02 -
  • Zucchini releases water once it sits, so serve this immediately after tossing—waiting even ten minutes can turn your beautiful noodles into mush.
  • Don't over-pulse your pesto in the food processor or it becomes a paste instead of a sauce with personality; stop while you still see slight texture.
03 -
  • Lightly toast your pine nuts in a dry skillet before using them; it only takes a minute and transforms the pesto's depth.
  • If your zucchini are large or watery, slice them lengthwise first and scoop out some of the seedy center before spiralizing for drier noodles.
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