Save Last summer my garden was drowning in zucchini, and I started spiralizing everything in a desperate attempt to keep up with the harvest. The first time I made these noodles, my husband actually thought they were regular pasta until I pointed out the bright green color of the pesto against the pale zucchini ribbons.
I made this for my friend who swore she hated zucchini anything, and she literally licked her plate clean. She texted me the next day asking for the recipe, which is basically the highest compliment I can imagine receiving.
Ingredients
- 2 medium zucchinis: Pick ones that feel heavy for their size with firm, shiny skin
- 1 tablespoon olive oil: Just enough to coat the pan without making the noodles greasy
- Pinch of salt: Helps draw out some moisture from the zucchini
- 1 cup fresh basil leaves: Pack them down tightly, dont just loosely toss them in
- 1/4 cup grated Parmesan cheese: Use the good stuff you grate yourself
- 1/4 cup pine nuts: Toast them for 2 minutes in a dry pan first if you want deeper flavor
- 1 garlic clove: One small clove is enough, garlic can overpower the delicate basil
- 1/4 cup extra-virgin olive oil: This makes the pesto silky and luxurious
- 1 tablespoon lemon juice: Cuts through the rich nuts and cheese
- Salt and black pepper: Taste and adjust, the pesto should pop
Instructions
- Blend the pesto base:
- Throw the basil, Parmesan, pine nuts, and garlic into your food processor. Pulse until everything is finely chopped and starting to stick together.
- Add the oil and lemon:
- With the motor running, pour in the olive oil and lemon juice in a slow, steady stream. Keep going until it turns into a gorgeous green sauce.
- Spiralize your zucchini:
- Run each zucchini through your spiralizer or use a julienne peeler. Try to get long, even noodles for the best texture.
- Quick sauté:
- Heat that tablespoon of olive oil in a big skillet over medium heat. Toss in the zucchini noodles with a pinch of salt and cook for just 2 to 3 minutes.
- Bring it together:
- Pull the pan off the heat and add about half the pesto. Toss everything together and add more pesto until each noodle is lightly coated.
- Finish and serve:
- Divide between two plates and shower with extra Parmesan, fresh basil leaves, and red pepper flakes if you like a little heat.
Save This recipe became my go-to dinner after work when I want something satisfying but light. There is something so therapeutic about spiralizing vegetables, and the smell of fresh basil hitting the food processor makes the whole kitchen feel like summer.
Making It Your Own
I have tried swapping pine nuts for walnuts when I was feeling budget conscious, and honestly, the earthier flavor works beautifully. Sometimes I throw in a handful of spinach with the basil to stretch it and add extra nutrients.
Perfect Pairings
Grilled shrimp on the side turns this into a complete protein-packed meal. A crisp white wine like Pinot Grigio cuts through the rich pesto perfectly, and a simple arugula salad with lemon vinaigrette keeps things fresh.
Storage and Make-Ahead Tips
The pesto keeps beautifully in an airtight container for up to a week, just press a piece of plastic wrap directly onto the surface to prevent oxidation. However, the zucchini noodles do not store well once cooked, so only spiralize what you plan to eat immediately.
- Make extra pesto and freeze it in ice cube trays for future quick meals
- If you must prep ahead, spiralize the zucchini and store it raw with paper towels to absorb moisture
- Leftover pesto is incredible on sandwiches, roasted vegetables, or scrambled eggs
Save There is something so satisfying about eating a giant bowl of noodles and feeling energized instead of weighed down. This dish proves that healthy food can still be absolutely crave worthy.
Recipe Guide
- → How do I prevent zucchini noodles from becoming watery?
Sauté the noodles briefly for just 2-3 minutes until tender but still firm. Avoid overcooking, as zucchini releases water quickly. Serve immediately after tossing with pesto for the best texture.
- → Can I make the pesto ahead of time?
Yes, prepare the pesto up to 3 days in advance and store it in an airtight container in the refrigerator. Press a piece of plastic wrap directly onto the surface to prevent oxidation and maintain vibrant green color.
- → What nuts work best in this pesto?
Pine nuts offer the traditional Italian flavor with their buttery, sweet profile. Walnuts provide an earthy alternative with a slightly bitter note. For nut allergies, sunflower seeds or pumpkin seeds create excellent texture and flavor.
- → How can I add more protein to this dish?
Top with grilled chicken strips, sautéed shrimp, or white beans. Stir in chickpeas or lentils during the final minute of cooking. A dollop of ricotta or crumbled goat cheese also adds protein and creaminess.
- → Is a spiralizer necessary for this preparation?
While a spiralizer creates uniform noodles, a julienne peeler or standard vegetable peeler can produce similar strands. Use the peeler to create wide ribbons resembling fettuccine, which work wonderfully with pesto.