Pesto Zucchini Noodles
Pesto Zucchini Noodles
Ingredients
For the Zucchini Noodles
- 4 zucchini, medium, spiralized into noodles
For the Pesto Sauce
- 2 cups fresh basil leaves, packed
- 1/4 cup pine nuts, toasted
- 2 garlic cloves, minced
- 1/2 cup Parmesan cheese, grated
- 1/2 cup olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Optional Garnishes
- 1/2 cup cherry tomatoes, halved
- 1/2 cup mozzarella balls, small, halved
- as needed extra basil leaves, for garnish
Instructions
- 1
Prepare the pesto: In a food processor, combine basil leaves, toasted pine nuts, minced garlic, and grated Parmesan cheese. Pulse until coarsely chopped.
⏱️ 5 min
- 2
With the food processor running, slowly drizzle in the olive oil until the pesto is smooth and well combined. Stir in the lemon juice, salt, and pepper. Taste and adjust seasoning as needed.
⏱️ 5 min
- 3
In a large bowl, gently toss the spiralized zucchini noodles with about 3/4 of the prepared pesto sauce, ensuring they are evenly coated.
⏱️ 3 min
- 4
If desired, you can lightly sauté the zucchini noodles in a pan with a tablespoon of olive oil for 1-2 minutes to warm them through. Be careful not to overcook, as they should remain crisp-tender.
⏱️ 2 min•🌡️ 300
- 5
Divide the pesto zucchini noodles among serving bowls. Top with halved cherry tomatoes, mozzarella balls, and extra basil leaves, if using. Drizzle with any remaining pesto.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Pesto Zucchini Noodles
Ingredients
For the Zucchini Noodles
- 4 zucchini, medium, spiralized into noodles
For the Pesto Sauce
- 2 cups fresh basil leaves, packed
- 1/4 cup pine nuts, toasted
- 2 garlic cloves, minced
- 1/2 cup Parmesan cheese, grated
- 1/2 cup olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Optional Garnishes
- 1/2 cup cherry tomatoes, halved
- 1/2 cup mozzarella balls, small, halved
- as needed extra basil leaves, for garnish
Instructions
- 1
Prepare the pesto: In a food processor, combine basil leaves, toasted pine nuts, minced garlic, and grated Parmesan cheese. Pulse until coarsely chopped.
⏱️ 5 min - 2
With the food processor running, slowly drizzle in the olive oil until the pesto is smooth and well combined. Stir in the lemon juice, salt, and pepper. Taste and adjust seasoning as needed.
⏱️ 5 min - 3
In a large bowl, gently toss the spiralized zucchini noodles with about 3/4 of the prepared pesto sauce, ensuring they are evenly coated.
⏱️ 3 min - 4
If desired, you can lightly sauté the zucchini noodles in a pan with a tablespoon of olive oil for 1-2 minutes to warm them through. Be careful not to overcook, as they should remain crisp-tender.
⏱️ 2 min•🌡️ 300 - 5
Divide the pesto zucchini noodles among serving bowls. Top with halved cherry tomatoes, mozzarella balls, and extra basil leaves, if using. Drizzle with any remaining pesto.
⏱️ 2 min