20-minute pesto zucchini noodles coat tender-crisp zoodles in a fresh, homemade basil pesto with pine nuts and Parmesan. The sweet onion softens in olive oil first, then the spiralized zucchini joins it for a quick sauté. Finished with shaved Parmesan and red pepper flakes, it is a weeknight bowl that tastes like summer.
Craving a comforting bowl of pasta but want to keep it light and healthy? Enter these incredible Pesto Zucchini Noodles! In just 20 minutes, you can whip up a vibrant, flavor-packed meal that’s bursting with the freshness of homemade basil pesto. It’s the perfect guilt-free dish for a busy weeknight dinner that tastes like a summertime dream.
Ingredients
• For the Pesto
• 2 cups / 40g (1.41 oz) fresh basil leaves, packed
• 1/3 cup / 45g (1.59 oz) pine nuts
• 3 tbsp / 22g (0.78 oz) grated Parmesan cheese
• 1/3 cup / 80ml extra-virgin olive oil
• 1 large garlic clove, crushed
• Salt and freshly ground black pepper, to taste
• For the Zoodles
• 1 tbsp / 15ml extra-virgin olive oil
• 1 sweet onion, thinly sliced
• 4 medium zucchinis, spiralized into noodles
• Shaved Parmesan cheese, for garnish
• Red pepper flakes, for garnish (optional)
Instructions
1. Directions
2. Prepare the Pesto: Combine the fresh basil, garlic, pine nuts, and grated Parmesan in the bowl of a food processor. Pulse until the are coarsely chopped.
3. Emulsify the Oil: With the processor running on low, slowly stream in the 1/3 cup (720 ml) of olive oil. Continue to blend until the pesto is smooth and creamy. Season to taste with salt and freshly ground black pepper.
4. Sauté the Aromatics and Zoodles: Heat 1 tablespoon (15 ml / 0.5 fl oz) of olive oil in a large skillet or sauté pan over medium heat. Add the thinly sliced onion and cook until softened and fragrant, about 4-5 minutes. Add the zucchini noodles to the pan and sauté for another 4-5 minutes, until tender-crisp.
5. Combine with Pesto: Remove the skillet from the heat. Add your desired amount of fresh pesto to the zoodles and toss gently until every noodle is well-coated.
6. Serve Immediately: Plate the pesto zoodles while warm. Garnish generously with shaved Parmesan and a sprinkle of red pepper flakes, if desired.
Nutritional Information
• Nutrition Information
• Calories: 422
• Total Fat: 36.3g
• Cholesterol: 0mg
• Sodium: 201mg
• Total Carbs: 24.4g (0.86 oz)
• Fiber: 3.9g
• Sugars: 5g
• Protein: 6.5g
Pro Tips
• For a deeper, nuttier flavor, lightly toast the pine nuts in a dry skillet over medium heat for 2-3 minutes until golden and fragrant before adding them to the food processor.
• To prevent watery zoodles, don’t overcook them. Sauté just until they are tender-crisp. You can also lightly salt the spiralized zucchini and let it sit in a colander for 20 minutes to draw out excess moisture, then pat dry before cooking.
• Customize your pesto by swapping pine nuts for walnuts or almonds. For a dairy-free version, replace the Parmesan with a few tablespoons of nutritional yeast.
• Store extra pesto in an airtight container in the refrigerator for up to a week. Pour a thin layer of olive oil over the top to prevent it from browning.
FAQ
Q: How do you keep pesto zoodles from getting watery
A: The key is to avoid overcooking the zucchini noodles. Sauté them for just 4-5 minutes until they are tender-crisp. You can also draw out excess moisture beforehand by salting the raw zoodles in a colander for 20 minutes and then patting them dry.
Q: Can I make this recipe dairy-free
A: Yes, you can easily make a dairy-free version. For the pesto, simply replace the Parmesan cheese with a few tablespoons of nutritional yeast to achieve a similar cheesy and savory flavor.
Q: What can I use instead of pine nuts in pesto
A: If you don’t have pine nuts, walnuts or almonds are excellent substitutes that create a delicious pesto. For a nut-free option, you could also try using sunflower seeds.
Q: How long does homemade pesto last in the fridge
A: You can store leftover homemade pesto in an airtight container in the refrigerator for up to one week. To keep it fresh and prevent browning, pour a thin layer of olive oil over the top before sealing.
Pro Tips
- Toast the pine nuts in a dry skillet over medium heat for 2-3 minutes before blending the pesto. The golden, fragrant nuts give the sauce a deeper, nuttier flavor.
- To keep the zoodles from turning watery, sauté them only 4-5 minutes until tender-crisp. You can also salt the raw spiralized zucchini in a colander for 20 minutes, then pat it dry before cooking.
- Swap the pine nuts for walnuts or almonds if that is what you have, and use a few tablespoons of nutritional yeast instead of Parmesan for a dairy-free pesto that stays low-carb.
- Stream the olive oil into the food processor slowly while it runs so the pesto emulsifies into a smooth, creamy sauce rather than a separated mixture.
- Store extra pesto in an airtight container in the refrigerator for up to a week, pouring a thin layer of olive oil over the top to keep it from browning.
Frequently Asked Questions
How do I keep pesto zoodles from getting watery?
Sauté the zucchini noodles for just 4-5 minutes until tender-crisp. For extra insurance, salt the raw zoodles in a colander for 20 minutes and pat them dry before they hit the pan.
What can I use instead of pine nuts in the pesto?
Walnuts and almonds make excellent substitutes, and sunflower seeds work if you need a nut-free option. The rest of the pesto method stays exactly the same.
Can I make this recipe dairy-free?
Yes, replace the grated Parmesan in the pesto with a few tablespoons of nutritional yeast. It keeps the sauce savory and cheesy-tasting without any dairy.
How long does homemade pesto last in the fridge?
Keep it in an airtight container for up to one week. Pour a thin layer of olive oil over the top before sealing to prevent the basil from browning.
Recipe card below.
More Recipes You’ll Love
- Roasted Tomatillo Salsa Verde
- Slow Cooker Sugar-Free Barbecue Sauce
- Lightning-Fast Keto Instant Pot Teriyaki Sauce
20-Minute Pesto Zucchini Noodles
Ingredients
Method
- Directions
- Prepare the Pesto: Combine the fresh basil, garlic, pine nuts, and grated Parmesan in the bowl of a food processor. Pulse until the are coarsely chopped.
- Emulsify the Oil: With the processor running on low, slowly stream in the 1/3 cup (720 ml) of olive oil.
- Continue to blend until the pesto is smooth and creamy.
- Season to taste with salt and freshly ground black pepper.
- Sauté the Aromatics and Zoodles: Heat 1 tablespoon (15 ml / 0.5 fl oz) of olive oil in a large skillet or sauté pan over medium heat.
- Add the thinly sliced onion and cook until softened and fragrant, about 4-5 minutes.
- Add the zucchini noodles to the pan and sauté for another 4-5 minutes, until tender-crisp.
- Combine with Pesto: Remove the skillet from the heat.
- Add your desired amount of fresh pesto to the zoodles and toss gently until every noodle is well-coated.
- Serve Immediately: Plate the pesto zoodles while warm.
- Garnish generously with shaved Parmesan and a sprinkle of red pepper flakes, if desired.
