If you’re craving something light, flavorful, and quick to whip up, these basil pesto zucchini noodles will hit the spot. Also known as pesto zoodles, this dish is a refreshing twist on traditional pasta. It’s perfect for a weeknight dinner, a healthy lunch, or whenever you want something satisfying without the heaviness of pasta.
I’ll walk you through everything you need to know—from making a simple basil pesto sauce to spiralizing zucchini and serving it up with toasted pine nuts and a sprinkle of cheese. Let’s get into it.
Why Zucchini Noodles?
Zucchini noodles (or “zoodles”) are a brilliant healthy pasta alternative. They’re gluten-free, naturally low in carbs, and pack a punch of nutrients without weighing you down.
When tossed with homemade basil pesto, the zucchini soaks up the sauce, giving you that same comfort you’d get from a plate of spaghetti—but lighter and fresher.
Think of it as a dish that tastes indulgent but leaves you feeling energized afterward.
Ingredients You’ll Need
Here’s everything that goes into this simple but flavorful dish:
- 2 medium zucchinis (spiralized into noodles)
- 1 cup fresh basil leaves
- ¼ cup toasted pine nuts (plus extra for garnish)
- 2 garlic cloves
- ¼ cup grated Parmesan cheese (or dairy-free alternative if making Whole30 pesto zucchini noodles)
- ½ cup extra virgin olive oil
- Juice of ½ lemon
- Salt and black pepper, to taste
Optional Add-Ons:
- Cherry tomatoes for a burst of sweetness
- A sprinkle of chili flakes if you like heat
- Grilled chicken or shrimp to make it more filling
How to Make Basil Pesto Zucchini Noodles
Step 1: Spiralize the Zucchini
If you’ve never spiralized before, don’t worry—it’s easy. You can use a spiralizer, julienne peeler, or even a mandoline. I prefer slightly thicker zoodles because they hold up better when mixed with sauce.
Step 2: Make the Basil Pesto
In a food processor, combine basil, pine nuts, garlic, Parmesan, and lemon juice. While pulsing, drizzle in olive oil until you get a smooth sauce. Season with salt and pepper.
This homemade pesto recipe beats the store-bought jar any day—it’s fresher, brighter, and you control the quality of the ingredients.
Step 3: Lightly Cook the Zoodles
Heat a skillet over medium heat. Toss in the zucchini noodles for 2–3 minutes—just enough to soften slightly. Don’t overcook or they’ll get watery.
Step 4: Toss and Serve
Remove from heat and toss the zoodles with your fresh basil pesto. Sprinkle extra cheese and pine nuts on top. Serve immediately.
Tips for the Best Pesto Zoodles
- Keep it al dente: Zucchini releases water quickly, so less is more when cooking.
- Toast the nuts: Toasted pine nuts deepen the flavor of your pesto.
- Cheese swap: Try Pecorino Romano or even nutritional yeast if you want a dairy-free pesto cheese substitute.
- Meal prep trick: Store spiralized zucchini separately from the pesto sauce to keep things fresh.
Why This Recipe Works for Quick Meals
I know the struggle—weeknights can be chaos. That’s why I love recipes like this. It’s ready in under 20 minutes, doesn’t require complicated steps, and still feels like something you’d order at a restaurant.
Whether you’re making zucchini noodles with pesto as a light lunch or jazzing it up with protein for dinner, it fits right into busy schedules.
Variations You’ll Love
- Whole30 Pesto Zucchini Noodles: Skip the Parmesan and go with nutritional yeast.
- Creamy Pesto Zoodles: Stir in a spoonful of ricotta or cream cheese for extra richness.
- Zoodle Caprese: Add cherry tomatoes and mozzarella pearls for a fresh Italian twist.
- Spicy Kick: A pinch of red pepper flakes makes the basil pesto pop.
Storing and Reheating
- Fridge: Store leftover zoodles and pesto separately in airtight containers for up to 3 days.
- Freezer: Freeze only the pesto sauce, not the zucchini noodles (they’ll get soggy).
- Reheat: Gently reheat zoodles in a skillet—don’t microwave, or they’ll turn mushy.
Basil Pesto Zucchini Noodles
Ingredients
Method
- Spiralize the zucchini. Use a spiralizer or julienne peeler to create noodle-like strands. Set aside.
- Make the basil pesto. In a food processor, add basil, pine nuts, garlic, Parmesan, and lemon juice. Pulse while slowly adding olive oil until smooth. Season with salt and pepper.
- Cook the zoodles. Heat a skillet over medium heat. Add the zucchini noodles and cook for 2–3 minutes until just slightly softened. Do not overcook.
- Combine. Remove skillet from heat and toss the warm zoodles with your fresh basil pesto.
- Serve. Top with extra Parmesan, toasted pine nuts, and any add-ons you like.
Notes
- Don’t overcook the zucchini or it will turn watery.
- Toasting the pine nuts brings out more flavor.
- For a dairy-free version, use nutritional yeast instead of Parmesan.
- Best served fresh, but you can prep the pesto ahead and keep it in the fridge.
Frequently Asked Questions
Q: Can I make zucchini noodles without a spiralizer?
Yes! Use a julienne peeler or even slice the zucchini into thin strips with a sharp knife.
Q: What protein pairs well with pesto zoodles?
Grilled chicken, shrimp, or salmon are all great options.
Q: Can I use store-bought pesto?
Of course. Homemade basil pesto has fresher flavor, but jarred pesto works when you’re short on time.
Q: How do I keep zucchini noodles from being watery?
Don’t overcook them. Also, salt the zoodles lightly, let them sit for 5 minutes, then pat dry before cooking.
Q: Is this recipe Whole30 compliant?
Yes, if you skip the cheese and use nutritional yeast instead.
