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zoodles on a plate

Pesto Zucchini Noodles

Pesto zoodles offer a delightful twist to traditional pasta dishes by replacing wheat-based noodles with zucchini spirals. This vibrant and nutritious creation combines the freshness of zucchini with the vibrant flavors of homemade pesto sauce. With its low-carb and gluten-free nature, pesto zoodles are an excellent option for those seeking a lighter and healthier alternative to pasta.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Appetizer, Side Dish
Cuisine American
Servings 2 servings

Ingredients
  

  • 3-4 medium zucchinis
  • 1 cup basil leaves
  • ¼ cup pine nuts
  • 2 cloves garlic
  • ¼ cup olive oil
  • salt and pepper to taste
  • parmesan cheese shavings (optional)

Instructions
 

  • Start by making the pesto sauce. In a food processor or blender, combine the basil leaves, pine nuts and garlic. Pulse until the ingredients are finely chopped.
  • With the food processor still running, slowly drizzle in the olive oil until the mixture is well combined and forms a smooth sauce. Season with salt and pepper to taste.
  • Next, prepare the zucchini noodles. You can use a spiralizer or like me a julienne grater to cut the zucchini into long, thin strips resembling noodles.
  • Heat a large skillet over medium heat and add a little olive oil. Add the zucchini noodles to the skillet and sauté for 2-3 minutes until they are just tender.
  • Transfer to a plate and garnish with parmesan.
  • Remove the skillet from heat and add the pesto sauce to the zucchini noodles. Toss well to coat the zoodles evenly.
  • Serve the pesto zoodles immediately as a light and flavorful dish. You can top them with Parmesan cheese shavings if desired
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