Certainly! Here’s a simple and delicious recipe for Zucchini Noodles with Pesto


  • 4 medium-sized zucchinis
  • 1 cup fresh basil leaves
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup pine nuts
  • 2 cloves garlic, peeled
  • 1/2 cup extra-virgin olive oil
  • Salt and black pepper to taste
  • Optional: Cherry tomatoes, sliced for garnish
  • Optional: Additional Parmesan cheese for serving


  1. Prepare the Zucchini Noodles:
  • Using a spiralizer or a vegetable peeler, create zucchini noodles. If using a spiralizer, follow the manufacturer’s instructions. If using a peeler, simply run it along the length of the zucchini to create thin, noodle-like strips. Set aside.
  1. Make the Pesto:
  • In a food processor, combine the fresh basil, grated Parmesan cheese, pine nuts, and garlic cloves. Pulse until the ingredients are finely chopped.
  • With the food processor running, slowly drizzle in the olive oil until the pesto reaches a smooth consistency. Season with salt and black pepper to taste. Adjust the seasoning as needed.
  1. Combine Zucchini Noodles and Pesto:
  • In a large pan, heat a bit of olive oil over medium heat.
  • Add the zucchini noodles and sauté for 2-3 minutes, or until they are just tender but still have a slight crunch.
  1. Toss with Pesto:
  • Add the prepared pesto to the pan with the zucchini noodles. Toss the noodles until they are well coated with the pesto sauce. Cook for an additional 1-2 minutes to heat the pesto.
  1. Serve:
  • Transfer the zucchini noodles with pesto to serving plates.
  • Garnish with cherry tomatoes and additional Parmesan cheese if desired.
  1. Enjoy:
  • Serve immediately and enjoy your light and flavorful zucchini noodles with pesto!

This dish is a healthy and low-carb alternative to traditional pasta, and the vibrant flavors of the pesto complement the freshness of the zucchini noodles perfectly.

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