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+ servings
Zucchini noodles tossed in pesto sauce

Zucchini Noodles with Pesto

Turn your zucchini into noodles and toss with fresh basil pesto. A fresh and healthy meal in minutes!
4.7 from 13 votes

Ingredients
  

  • 4 small zucchini ends trimmed
  • 2 cups packed fresh basil leaves
  • 2 cloves garlic
  • 1/3 cup extra-virgin olive oil
  • 2 teaspoons fresh lemon juice
  • 1/4 cup freshly grated Parmesan cheese
  • Kosher salt and freshly ground black pepper to taste
  • Cherry or grape tomatoes optional

Instructions
 

  • Use a julienne peeler or mandoline to slice the zucchini into noodles. Set aside.
  • Combine the basil and garlic in a food processor and pulse until coarsely chopped. Slowly add the olive oil in a constant stream while the food processor is on. Stop the machine and scrape down the sides of the food processor with a rubber spatula. Add the lemon juice and Parmesan cheese. Pulse until blended. Season with salt and pepper.
  • Combine the zucchini noodles and pesto. Toss until zucchini noodles are well coated. Top with tomatoes, if using. Serve at room temperature or chilled.
  • Note-if you want to cook the zucchini noodles, you can. Just add the zucchini pesto noodles to a skillet and sauté them up over medium heat. It only takes a few minutes.

Nutrition

Calories: 224kcal, Carbohydrates: 7g, Protein: 5g, Fat: 20g, Saturated Fat: 3g, Cholesterol: 5mg, Sodium: 112mg, Potassium: 546mg, Fiber: 2g, Sugar: 5g, Vitamin A: 1080IU, Vitamin C: 38.7mg, Calcium: 125mg, Iron: 1.3mg
Keywords zucchini noodles