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Zucchini Noodles With Pesto

Here's how you make Zucchini Noodles With Pesto
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  • Servings: 4
  • Prep: 15m
  • Cook: 0m
  • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 1 pound zucchini (4 small zucchini, ends trimmed)
  • 1/4 cup pine nuts
  • 2 cups fresh basil leaves (packed)
  • 2 cloves garlic
  • 1/3 cup olive oil (extra-virgin)
  • 2 teaspoons fresh lemon juice
  • 1/4 cup grated Parmesan cheese (fresh)
  • Salt and pepper, to taste
  • Cherry or grape tomatoes, optional
  • Toasted pine nuts and Parmesan cheese, for garnish
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Use a julienne peeler or mandolin to slice the zucchini into noodles. Set aside.

  • Step 2: Combine the basil, pine nuts, 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.

  • Step 3: Combine the zucchini noodles and pesto. Toss until zucchini noodles are well coated. Top with tomatoes, if using. Serve at room temperature or chilled.

  • Step 4: Garnish with toasted pine nuts and Parmesan cheese.

  • Step 5: Note: If you want to cook the zucchini noodles, you can. Just add the zucchini pesto noodles to a skillet and saute them up over medium heat. It only takes a few minutes*

  • TO TOAST THE PINE NUTS

  • Step 6: Heat small skillet over medium heat and add 1/2 cup pine nuts to dry pan. Stir constantly to minimize over browning. When golden brown, the are done. It only takes a few moments, and pine nuts burn easily so watch closely.


We hope you enjoy this recipe!

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