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bowl of basil pesto zucchini noodles

Basil Pesto Zucchini Noodles

These basil pesto zucchini noodles are light, fresh, and full of flavor. Spiralized zucchini is tossed with homemade basil pesto, toasted pine nuts, and Parmesan for a quick meal that feels indulgent but keeps things healthy.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 people
Course: Dinner, Light lunch, Main dish
Cuisine: Healthy Alternative, Italian-Inspired
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 2 medium zucchinis spiralized into noodles
  • 1 cup fresh basil leaves
  • ¼ cup toasted pine nuts plus more for garnish
  • 2 garlic cloves
  • ¼ cup grated Parmesan cheese or dairy-free option for Whole30
  • ½ cup extra virgin olive oil
  • Juice of ½ lemon
  • Salt and black pepper to taste
Optional:
  • Cherry tomatoes
  • Chili flakes
  • Grilled chicken or shrimp

Method
 

  1. Spiralize the zucchini. Use a spiralizer or julienne peeler to create noodle-like strands. Set aside.
  2. 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.
  3. 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.
  4. Combine. Remove skillet from heat and toss the warm zoodles with your fresh basil pesto.
  5. 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.