Zucchini Noodles with Pesto Recipe: A Low-Carb Delight

If you’re on a quest for a healthy and delicious low-carb meal, look no further than Zucchini Noodles with Pesto. This recipe is a perfect example of how you can enjoy the flavors and textures of traditional pasta dishes while still staying true to your dietary goals.

By replacing regular pasta with zucchini noodles (also known as “zoodles”) and pairing them with a vibrant and flavorful pesto sauce, you’ll create a dish that’s not only satisfying but also packed with nutrients. In this article, we’ll take you through the steps of preparing Zucchini Noodles with Pesto and answer some common questions to ensure your culinary success.


For the Zucchini Noodles:

  • 4 medium-sized zucchinis
  • Salt

For the Pesto Sauce:

  • 2 cups of fresh basil leaves, packed
  • 1/2 cup of grated Parmesan cheese (or nutritional yeast for a vegan option)
  • 1/2 cup of pine nuts or walnuts
  • 2 cloves of garlic, minced
  • 1/2 cup of extra-virgin olive oil
  • Juice of 1 lemon
  • Salt and black pepper to taste


Step 1: Prepare the Zucchini Noodles

  1. Wash and trim the ends of the zucchinis.
  2. Using a spiralizer or a julienne peeler, create zucchini noodles by shredding them into thin, pasta-like strips.
  3. Place the zucchini noodles in a colander, sprinkle them with salt, and let them sit for about 10-15 minutes. This will help draw out excess moisture.

Step 2: Make the Pesto Sauce

  1. In a food processor, combine the fresh basil leaves, grated Parmesan cheese (or nutritional yeast), pine nuts or walnuts, minced garlic, and lemon juice.
  2. Pulse the ingredients until they are finely chopped and blended.
  3. With the food processor running, slowly drizzle in the extra-virgin olive oil until the pesto reaches your desired consistency.
  4. Season the pesto with salt and black pepper to taste. Adjust the seasoning as needed.

Step 3: Assemble and Serve

  1. Rinse the salt off the zucchini noodles and gently pat them dry with paper towels.
  2. In a large mixing bowl, toss the zucchini noodles with the pesto sauce until they are well-coated.
  3. Serve your Zucchini Noodles with Pesto immediately, garnished with additional grated Parmesan cheese and a sprinkle of pine nuts, if desired.


Q1: Can I use store-bought pesto instead of making it from scratch?

A1: Absolutely! Store-bought pesto can be a convenient option when you’re short on time. Just make sure to choose a high-quality pesto for the best flavor.

Q2: Can I cook the zucchini noodles instead of serving them raw?

A2: Yes, you can lightly sauté the zucchini noodles in a pan with a bit of olive oil for 2-3 minutes if you prefer them cooked. Be careful not to overcook, as zucchini noodles can become mushy quickly.

Q3: How do I store leftover pesto?

A3: To store leftover pesto, transfer it to an airtight container and refrigerate it. You can also top the pesto with a thin layer of olive oil to help preserve its vibrant green color. It should stay fresh for up to a week.


Zucchini Noodles with Pesto is a delightful and healthy alternative to traditional pasta dishes. With fresh zucchini noodles and a homemade pesto sauce bursting with flavor, this recipe offers a satisfying and nutritious meal option that’s perfect for anyone watching their carb intake or simply looking for a refreshing and light meal. So, give this recipe a try, and enjoy a guilt-free plate of Zucchini Noodles with Pesto that’s not only good for your taste buds but also good for your well-being. Bon appétit!

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