Name: Recipe "Zucchini Noodles with Pesto"
Prep time: 15 min
Total time: 15 min
Ingredients: 4 zucchini (small, ends trimmed); 2 cup fresh basil leaves (packed); 2 cloves garlic; 0.333 cup extra-virgin olive oil; 2 tsp fresh lemon juice; 0.25 cup parmesan cheese (freshly grated); to taste kosher salt; to taste black pepper (freshly ground); cherry or grape tomatoes (optional)

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A 15-Minute Zucchini Pasta That Needs No Cooking

Zucchini noodles with pesto is one of those recipes I turn to all summer long. It comes together in about 15 minutes with zero cooking, just spiralize the zucchini and whirl up a quick basil pesto. My family loves it as a light lunch or a side for grilled chicken. It’s become a staple at our house during zucchini season.

3 Reasons to Make Zucchini Noodles with Pesto Tonight

No cooking required, perfect for hot summer days when you don’t want to turn on the stove.
Uses up that bumper crop of zucchini from the garden or farmers market.
Fresh pesto made in minutes with basil, garlic, lemon, and Parmesan, way better than store-bought.

Key Ingredients for the Best Zucchini Pesto

Zucchini: Choose firm, medium-sized zucchini (about 8 inches long). Larger ones can be watery and have tough seeds. No need to peel, the skin adds color and nutrients.
Fresh basil: Use the freshest basil you can find. If your basil is wilted, the pesto won’t be as vibrant. You can substitute a mix of basil and spinach for a milder flavor.
Parmesan cheese: Freshly grated Parmesan melts better and has more flavor than pre-shredded. For a vegetarian version, look for Parmesan made with microbial rennet.

Kitchen Tools You’ll Need for Zucchini Noodles

Julienne peeler, mandoline, or spiralizer to turn zucchini into noodles.
Food processor to make the pesto quickly and evenly.

How to Make Zoodles (Zucchini Noodles) Like a Pro

Making zoodles is easier than you think. You don’t need a fancy spiralizer, a julienne peeler or a mandoline with a julienne blade works great. Just run the zucchini down the peeler to create long noodle-like strips. If you have an Inspiralizer, that’s fun too. The key is to use firm, medium-sized zucchini; really large ones can be watery and seedy. Once you’ve got your noodles, you’re ready to toss with pesto.

Pesto-Making Tips for the Best Flavor

For the pesto, the trick is to add the olive oil slowly while the food processor is running. This emulsifies the oil with the basil and garlic, giving you a creamy, not greasy, sauce. Stop and scrape down the sides once or twice to make sure everything gets incorporated. Taste and adjust salt and lemon juice, the lemon brightens the whole dish.

Easy Ways to Change Up This Zucchini Pesto Recipe

If you want to add protein, grilled chicken or shrimp are natural pairings. For a dairy-free version, skip the Parmesan or use a vegan alternative like nutritional yeast. You can also toss in a handful of arugula or spinach for extra greens. If you prefer a warm dish, just sauté the zoodles with the pesto in a skillet over medium heat for a few minutes, the recipe note covers that.

What to Serve with Zucchini Noodles with Pesto

I like to top the zucchini noodles with halved cherry or grape tomatoes for a pop of color and acidity. You can also serve this alongside grilled chicken, shrimp, or salmon for a more substantial meal. If you want to keep it vegetarian, add some toasted pine nuts or a sprinkle of red pepper flakes for heat.

How to Store Leftover Zucchini Noodles with Pesto

Store any leftover zucchini noodles with pesto in an airtight container in the fridge. They’ll keep for about 1-2 days, but the zucchini will release water over time, making the dish a bit watery. For best texture, eat it the same day. If you do have leftovers, drain off any excess liquid before serving again.

Best Way to Reheat Zucchini Noodles (If You Cook Them)

If you want to reheat the zoodles, the best method is to sauté them in a skillet over medium heat for just a few minutes. This warms them through without turning them to mush. You can also eat them cold straight from the fridge, the pesto is still delicious that way.

Zucchini Noodles with Pesto FAQs

Can I use a spiralizer instead of a julienne peeler?

Yes, any tool that makes long noodles works. A spiralizer gives you more uniform strands, but a julienne peeler or mandoline does the job just fine.

Can I make the pesto ahead of time?

Absolutely. Store it in an airtight container in the fridge for up to a week. To prevent the basil from browning, press a layer of plastic wrap directly onto the surface or add a thin layer of olive oil on top.

How do I prevent soggy zoodles?

Salting the zucchini noodles and letting them sit for 10 minutes, then patting them dry, can help remove excess moisture. For this recipe, it’s not necessary since you toss them immediately with pesto and serve right away.

Can I use store-bought pesto?

Sure, but homemade pesto tastes brighter and lets you control the garlic and lemon. If using store-bought, look for a refrigerated brand with simple ingredients.

Is this recipe keto-friendly?

Yes, zucchini is low in carbs and the pesto is high in healthy fats from olive oil and Parmesan. Just watch the amount of Parmesan if you’re strict about carbs, it’s minimal per serving.

Recipe

Zucchini Noodles with Pesto

Turn your zucchini into noodles and toss with fresh basil pesto. A fresh and healthy meal in minutes!

easyVegetarian

15 min

Prep Time

15 min

Total Time

Servings

Lunch

Course

Italian

Cuisine

268 kcal

Calories

Ingredients

Servings

4 zucchini, small, ends trimmed
2 cup fresh basil leaves, packed
2 cloves garlic
0.333 cup extra-virgin olive oil
2 tsp fresh lemon juice

0.25 cup parmesan cheese, freshly grated
to taste kosher salt
to taste black pepper, freshly ground
cherry or grape tomatoes, optional

Instructions

1
Use a julienne peeler or mandoline to slice the zucchini into noodles. Set aside.
2
Combine the basil and garlic in a food processor and pulse until coarsely chopped. Slowly add the olive oil in a constant stream while the food processor is on. Stop the machine and scrape down the sides of the food processor with a rubber spatula. Add the lemon juice and Parmesan cheese. Pulse until blended. Season with salt and pepper.

3
Combine the zucchini noodles and pesto. Toss until zucchini noodles are well coated. Top with tomatoes, if using. Serve at room temperature or chilled.
4
Note-if you want to cook the zucchini noodles, you can. Just add the zucchini pesto noodles to a skillet and sauté them up over medium heat. It only takes a few minutes.

Nutrition (per serving)

268kcal

Calorie breakdown

Protein14%38 kcal

Fat79%221 kcal

Carbohydrates7%20 kcal

How this was calculated — 9 of 9 ingredients matched

zucchiniSquash, zucchini, baby, raw1 kcal

fresh basil leavesBasil, fresh110 kcal

garlicGarlic, raw15 kcal

extra-virgin olive oilOil, oat706 kcal

fresh lemon juiceLemon juice, raw2 kcal

parmesan cheeseCheese, parmesan, hard235 kcal

kosher saltSalt, table0 kcal

black pepperSpices, pepper, black3 kcal

cherry or grape tomatoesTomatoes, grape, raw0 kcal

Serving size ≈ 162 g · 4 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

Open in analyzer

Keyword: gluten-free, glutenFree, kid-friendly, No-Cook, nutFree, summer, vegetarian

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