Zucchini Noodles with Pesto (Print)

Zucchini noodles are tossed in a vibrant basil pesto, topped with Parmesan and toasted pine nuts for a fresh, quick meal.

# Ingredients:

→ Zucchini Noodles

01 - 2 medium zucchinis, spiralized
02 - 1 tablespoon olive oil
03 - 1/4 teaspoon salt
04 - 1/8 teaspoon freshly ground black pepper

→ Basil Pesto

05 - 2 cups fresh basil leaves, packed
06 - 1/4 cup pine nuts (or walnuts)
07 - 1/3 cup grated Parmesan cheese
08 - 2 cloves garlic
09 - 1/3 cup extra virgin olive oil
10 - 1 tablespoon lemon juice
11 - 1/4 teaspoon salt
12 - 1/8 teaspoon black pepper

→ Garnish

13 - 2 tablespoons toasted pine nuts
14 - Extra grated Parmesan cheese
15 - Fresh basil leaves

# Directions:

01 - Spiralize both zucchinis and pat them dry with paper towels to remove excess moisture.
02 - Combine basil leaves, pine nuts, Parmesan cheese, and garlic in a food processor. Pulse until coarsely chopped.
03 - With the food processor running, slowly stream in the extra virgin olive oil and lemon juice until a smooth paste forms. Season with salt and pepper.
04 - Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the spiralized zucchini, salt, and pepper. Sauté for 2 to 3 minutes until the noodles are just tender but retain a slight crispness.
05 - Remove the skillet from the heat. Add the prepared pesto to the zucchini noodles and toss gently until evenly coated.
06 - Divide the zucchini noodle and pesto mixture between plates. Garnish with toasted pine nuts, additional grated Parmesan cheese, and fresh basil leaves, if desired. Serve immediately.

# Expert Tips:

01 -
  • Ready in just 20 minutes from start to finish
  • Requires minimal cooking perfect for hot summer days
  • Naturally gluten free and low carb alternative to traditional pasta
  • Showcases fresh seasonal produce at its best
02 -
  • Perfect for meal prep the pesto can be made up to 3 days ahead
  • Contains 75% fewer carbs than traditional pasta dishes
  • Each serving provides over 100% of your daily vitamin C needs
03 -
  • The secret to non watery zucchini noodles is twofold salt them lightly and let them sit for 10 minutes before cooking then pat dry AND never overcook them. Keep your cooking time under 3 minutes and you will maintain that perfect al dente texture that makes this dish so satisfying.
  • For the silkiest pesto make sure your food processor blade is sharp and take the time to toast your pine nuts until just golden which develops their natural oils and enhances the overall flavor profile of the dish.
  • Finally remember that both components taste best at room temperature rather than piping hot the flavors are more pronounced this way.

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