Zucchini Noodles with Homemade Basil Pesto
Category: Lunch
Light and fresh zucchini noodles tossed with vibrant homemade pesto. A low-carb pasta alternative that's quick, healthy, and absolutely delicious.
Created by Chef Sarah
Last updated on Fri, Jan 17, 2025
- Ready in just 20 minutes
- Fresh, vibrant flavors from homemade pesto
- Low in carbs but high in satisfaction
- Packed with vegetables and healthy fats
Zucchini noodles (or “zoodles” as they’re affectionately called) have revolutionized low-carb eating. They provide that satisfying noodle experience without the blood sugar spike that comes with traditional pasta.
The real star of this dish is the homemade pesto. Yes, you can use store-bought, but making your own takes only minutes and the fresh flavor is incomparable. The combination of fragrant basil, nutty pine nuts, and sharp parmesan creates a sauce that’s both indulgent and healthy.
What I love about this recipe is how light it feels without sacrificing satisfaction. The healthy fats from olive oil and nuts provide lasting energy, while the zucchini adds volume and fiber. It’s become my favorite summer lunch, especially when basil is abundant in the garden.
Zucchini Noodles with Homemade Basil Pesto
Light and fresh zucchini noodles tossed with vibrant homemade pesto. A low-carb pasta alternative that's quick, healthy, and absolutely delicious.
Ingredients You'll Need
- 3 medium zucchini, spiralized
- 2 cups fresh basil leaves
- 1/3 cup pine nuts (or walnuts)
- 3 cloves garlic
- 1/2 cup parmesan cheese, grated
- 1/2 cup extra virgin olive oil
- 1 tablespoon lemon juice
- to taste salt and black pepper
- 1 cup cherry tomatoes, halved (for garnish)
How to Make It
- Spiralize the zucchini into noodles using a spiralizer or julienne peeler. Set aside on paper towels to absorb excess moisture.
- To make pesto: In a food processor, combine basil leaves, pine nuts, and garlic. Pulse until coarsely chopped.
- Add parmesan cheese and pulse again to combine.
- With the processor running, slowly drizzle in olive oil until the mixture is smooth and creamy. Add lemon juice, salt, and pepper to taste.
- Heat a large skillet over medium heat. Add zucchini noodles and sauté for 2-3 minutes, just until slightly softened but still al dente.
- Remove from heat and immediately toss with pesto sauce. Add cherry tomatoes and gently mix.
- Serve immediately, topped with additional parmesan cheese if desired.
Nutritional Details (Per Serving)
⚠️ This information is for general knowledge and should not replace professional dietary advice.
- Don't overcook the zucchini noodles - they should be tender but still have a slight crunch.
- Salt the zucchini noodles and let them sit for 10 minutes, then pat dry to remove excess water and prevent a watery dish.
- Leftover pesto can be stored in the refrigerator for up to 1 week with a thin layer of olive oil on top.
- For added protein, top with grilled chicken or shrimp.
Common Questions About This Recipe
→ Can I use store-bought pesto?
Yes! Store-bought pesto works fine. Look for brands with simple, quality ingredients and no added sugars.
→ Do I have to cook the zucchini noodles?
No, you can eat them raw! Cooking them briefly just softens them slightly. If eating raw, definitely salt and drain them first.
→ What if I don't have a spiralizer?
Use a julienne peeler or even a regular vegetable peeler to create thin ribbons. They won't be quite as noodle-like but still delicious!
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