Zucchini Noodles with Pesto (Printable Version)

Spiralized zucchini with basil pesto and juicy tomatoes for a quick, refreshing Italian-inspired meal.

# What You'll Need:

→ Zucchini Noodles

01 - 2 medium zucchini, spiralized

→ Pesto

02 - 1 cup fresh basil leaves, packed
03 - 1/4 cup grated Parmesan cheese
04 - 1/4 cup pine nuts
05 - 1 small garlic clove
06 - 1/3 cup extra-virgin olive oil
07 - 1/2 teaspoon sea salt
08 - 1/4 teaspoon freshly ground black pepper

→ Vegetables

09 - 1 cup cherry tomatoes, halved

→ Garnish

10 - Extra basil leaves, for garnish
11 - Additional grated Parmesan, to taste

# Steps to Follow:

01 - Spiralize the zucchini to create noodles. Place them in a large mixing bowl and set aside.
02 - In a food processor, combine basil leaves, Parmesan cheese, pine nuts, garlic, salt, and pepper. Pulse until finely chopped.
03 - With the processor running, slowly drizzle in olive oil until the pesto is smooth and creamy. Scrape down the sides as needed.
04 - Add the pesto to the bowl with zucchini noodles. Toss gently to coat evenly.
05 - Add cherry tomatoes and toss again until well combined.
06 - Divide between plates and garnish with extra basil and Parmesan, if desired. Serve immediately.

# Additional Tips::

01 -
  • Quick and easy to make with hardly any cleanup
  • Vegetarian, gluten-free, and low carb so it works for many diets
  • All about fresh summer produce and can be doubled for a crowd
  • Flexible with ingredient swaps to suit your taste
02 -
  • Packed with vitamins from all those fresh veggies
  • Naturally low carb for a lighter meal
  • Ready in under twenty minutes with no cooking
03 -
  • Let zucchini noodles drain in a colander for a few minutes before tossing with pesto. This keeps the dish from getting watery
  • Use the best olive oil and basil you can find since their flavor is front and center
  • Toast your nuts lightly before blending to deepen the pesto’s flavor
Go Back