Zucchini noodles with pesto are everything you want in a quick, feel-good meal: bright flavor, crisp-tender texture, and a satisfying bowl that won’t weigh you down. If you love pasta but want something lighter, this is your sweet spot. It’s easy, fast, and flexible—great for weeknights or a simple lunch.
You’ll get all the basil-garlic magic of pesto with a clean, green twist that still feels like comfort food.
What Makes This Special
Unlike typical pasta, zoodles (zucchini noodles) cook in minutes and keep things refreshing, not heavy. The basil pesto clings to the strands, delivering big flavor without a ton of ingredients. It’s also a great way to pack in extra vegetables without feeling like you’re eating a salad. Low-carb, gluten-free, and wonderfully aromatic, this dish checks all the boxes for taste and simplicity.
What You’ll Need
- 4 medium zucchini (firm, not too large; large ones can be watery)
- 1 cup fresh basil leaves, lightly packed
- 1/3 cup extra-virgin olive oil (plus a splash for sautéing, if desired)
- 1/4 cup pine nuts (or walnuts/almonds for a budget-friendly swap)
- 1/3 cup grated Parmesan (or Pecorino Romano for a sharper bite)
- 1–2 cloves garlic, minced or roughly chopped
- 1/2 lemon, juiced (to brighten the pesto)
- Salt and black pepper, to taste
- Optional add-ins: cherry tomatoes, grilled chicken, sautéed shrimp, toasted breadcrumbs, crushed red pepper
Instructions
- Spiralize the zucchini: Wash and dry the zucchini.
Use a spiralizer (or a julienne peeler) to make noodles. If the strands are very long, cut them into manageable lengths with kitchen scissors.
- Salt and rest: Toss the zoodles with a pinch of salt and place them in a colander for 10 minutes to release excess moisture. Pat dry gently with paper towels. This step reduces sogginess.
- Toast the nuts: In a dry skillet over medium heat, toast the pine nuts for 2–3 minutes until golden and fragrant.
Shake the pan often to prevent burning. Let them cool.
- Make the pesto: In a food processor, add basil, cooled nuts, garlic, Parmesan, lemon juice, a pinch of salt, and pepper. Pulse to combine.
With the motor running, stream in olive oil until smooth but not runny. Taste and adjust seasoning.
- Warm or raw? Decide how you like your zoodles. For a raw, crisp bite, skip cooking and toss directly with pesto.
For a softer texture, continue.
- Light sauté (optional): Heat a slick of olive oil in a large skillet over medium heat. Add zoodles and cook 1–2 minutes, tossing gently, just until warmed and slightly tender. Do not overcook.
- Toss with pesto: Remove the pan from heat.
Add the pesto and toss to coat evenly. If it looks thick, drizzle in a teaspoon of water or a splash of olive oil to loosen.
- Finish and serve: Season with extra salt and pepper. Add cherry tomatoes, grilled protein, or a squeeze of lemon.
Top with more Parmesan and a sprinkle of crushed red pepper if you like a kick.
Keeping It Fresh
Zucchini releases water quickly, so keep the components separate if you’re prepping ahead. Spiralize the zucchini up to one day in advance, wrap in paper towels, and store in an airtight container. Pesto lasts 3–5 days in the fridge (press plastic wrap directly onto its surface to prevent browning), or freeze in small portions.
For best texture, toss pesto with zoodles just before serving.
If reheating, warm gently over low heat to avoid sogginess.
Why This is Good for You
- Low-carb and gluten-free: A lighter swap for pasta without feeling restrictive.
- Loaded with antioxidants: Basil brings vitamins A and K; zucchini adds vitamin C and potassium.
- Healthy fats: Olive oil and nuts support heart health and help you feel satisfied.
- Protein boost: Parmesan adds a bit of protein and calcium; add shrimp or chicken for more.
What Not to Do
- Don’t oversalt early: Salt the zoodles lightly to drain, but taste before adding more at the end.
- Don’t overcook: Two minutes is plenty. Overcooked zoodles turn mushy and watery.
- Don’t skip drying: After salting, pat the zoodles dry. This keeps your sauce vibrant and not diluted.
- Don’t blend pesto to a paste: A little texture is ideal—aim for a thick, spoonable sauce.
- Don’t store dressed zoodles: They’ll weep liquid and lose their bite.
Dress right before eating.
Recipe Variations
- Dairy-free pesto: Swap Parmesan for nutritional yeast and a pinch of salt. Use extra lemon for brightness.
- Nut-free version: Use toasted sunflower seeds or pumpkin seeds. They add great body and flavor.
- Herb twist: Replace half the basil with baby spinach or arugula for a peppery note.
- Mediterranean add-ins: Cherry tomatoes, olives, roasted red peppers, and crumbled feta.
- Protein power: Top with grilled chicken, seared shrimp, or flaky salmon.
Chickpeas work for a plant-based option.
- Lemony crunch: Finish with lemon zest and toasted breadcrumbs or almond flakes for texture.
- Spicy pesto: Add a small fresh chili or a pinch of red pepper flakes to the pesto.
FAQ
How do I make zoodles without a spiralizer?
Use a julienne peeler for thin strands or a regular vegetable peeler for wide ribbons. A sharp knife can also slice thin planks that you cut into strips. The texture is slightly different, but it still works beautifully.
Can I use store-bought pesto?
Yes.
Choose a refrigerated, high-quality pesto made with real basil, olive oil, nuts, and Parmesan. If it’s very thick or salty, thin with a bit of olive oil and add lemon juice to brighten.
How do I keep zoodles from getting watery?
Salt, rest, and pat dry. Cook briefly over medium heat, then toss off the heat with pesto.
If liquid pools in the pan, drain briefly before adding the sauce.
Is this dish good cold?
Absolutely. Raw or lightly blanched zoodles tossed with pesto make a refreshing cold lunch. Add tomatoes and a squeeze of lemon right before serving for extra freshness.
What can I use instead of pine nuts?
Walnuts, almonds, cashews, or sunflower seeds all work.
Toast them first for deeper flavor. Adjust salt and lemon to taste since different nuts bring different flavors.
Can I mix in real pasta?
Yes—use half pasta, half zoodles for a lighter bowl that still feels classic. Cook the pasta al dente, then toss with the zoodles and pesto off the heat.
How long will leftovers last?
If already dressed, eat within 24 hours for best texture.
Undressed zoodles last 1 day, and pesto lasts 3–5 days in the fridge or up to 3 months in the freezer.
In Conclusion
Zucchini noodles with pesto deliver big flavor with a light touch. They’re quick to make, easy to customize, and perfect for days when you want something fresh but comforting. Keep the technique simple—don’t overcook, dry the noodles, and toss with a lively pesto—and you’ll have a vibrant, low-carb favorite ready anytime.