Zucchini Noodles With Pesto (Printable Version)

Fresh zucchini spirals tossed in fragrant homemade basil pesto for a quick, healthy Italian-inspired dish.

# What You Need:

→ Zucchini Noodles

01 - 2 medium zucchinis, spiralized
02 - 1 tablespoon olive oil
03 - Pinch of salt

→ Pesto

04 - 1 cup fresh basil leaves, packed
05 - 1/4 cup grated Parmesan cheese
06 - 1/4 cup pine nuts
07 - 1 garlic clove
08 - 1/4 cup extra-virgin olive oil
09 - 1 tablespoon lemon juice
10 - Salt and black pepper to taste

→ Garnish

11 - Extra grated Parmesan
12 - Fresh basil leaves
13 - Crushed red pepper flakes

# Directions:

01 - In a food processor, combine basil, Parmesan, pine nuts, and garlic. Pulse until finely chopped.
02 - With the processor running, slowly drizzle in olive oil and lemon juice until the pesto reaches a smooth consistency. Season with salt and pepper to taste.
03 - Using a spiralizer, process the zucchinis into noodle-like strands.
04 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add zucchini noodles and a pinch of salt. Sauté for 2-3 minutes until tender but maintaining firm texture.
05 - Remove from heat and toss zucchini noodles with desired amount of pesto, starting with half and adjusting to preference.
06 - Divide between serving plates. Top with extra Parmesan, fresh basil leaves, and crushed red pepper flakes as desired.

# Expert Advice:

01 -
  • It tastes indulgent and restaurant-quality but comes together faster than ordering takeout.
  • You get to feel virtuous eating something vibrant and green without any of the heaviness you'd expect from a rich sauce.
  • Once you nail the pesto, you'll find yourself making it for everything—it's that kind of recipe that unlocks other possibilities.
02 -
  • Zucchini releases water as it sits, which means this dish has a narrow window of perfection—serve it immediately or you'll end up with a watery puddle instead of the vibrant plate you imagined.
  • Making pesto in a food processor instead of a mortar and pestle actually heats it slightly, which can dull the brightness of the basil; if you have the time and the forearms, the mortar creates a fresher tasting result.
03 -
  • Make pesto in double or triple batches and freeze it in ice cube trays; you'll have bright, summery flavor available in the middle of winter when you need it most.
  • Toast your pine nuts or seeds lightly before adding them to the pesto—this one small step awakens their flavor in a way that makes people ask what you did differently.
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