Print

Pesto Zoodles Recipe

Pesto Zoodles
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe offers a fresh and healthy take on a classic Italian dish, replacing traditional pasta with zucchini noodles. The vibrant pesto sauce, made with fresh basil, pine nuts, and Parmesan, coats the tender zoodles for a light yet satisfying meal. It’s quick to prepare and perfect for a weeknight dinner.

Ingredients

Scale
  • 2 medium zucchini, ends trimmed
  • 1/2 cup fresh basil leaves
  • 1/4 cup pine nuts
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1/4 cup olive oil
  • 1 tablespoon lemon juice
  • Salt and black pepper to taste

Instructions

  1. Using a spiralizer or vegetable peeler, transform the zucchini into noodles.
  2. In a food processor, combine the basil, pine nuts, Parmesan cheese, and minced garlic. Pulse until finely chopped.
  3. With the food processor running, slowly drizzle in the olive oil until the pesto is smooth.
  4. Stir in the lemon juice, salt, and pepper.
  5. In a large bowl, combine the zucchini noodles with the freshly made pesto. Toss gently until the zoodles are evenly coated.
  6. Serve immediately as a light and refreshing meal.

Notes

  • For a richer flavor, toast the pine nuts lightly before adding them to the pesto.
  • Adjust the amount of garlic and lemon juice to your preference.
  • If you don’t have a spiralizer, you can use a vegetable peeler to make wide, thin ribbons of zucchini.
  • Leftover pesto can be stored in an airtight container in the refrigerator for up to 5 days.

Nutrition

Find it online: https://kitchenpivot.com/pesto-zoodles/