Zucchini Noodles with Pesto
User Reviews
4.7
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Prep Time
15 mins
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Total Time
15 mins
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Servings
4
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Calories
224 kcal
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Course
Main Course
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Cuisine
American
Zucchini Noodles with Pesto
Description
This recipe starts by creating zucchini noodles using a julienne peeler or mandoline to achieve uniform, thin strips. The pesto combines fresh basil leaves, garlic, extra-virgin olive oil, lemon juice, and freshly grated Parmesan cheese, blended until smooth with seasoning of kosher salt and freshly ground black pepper. The zucchini noodles and pesto are combined and tossed to fully coat the noodles.
The dish can be served at room temperature or chilled for a crisp texture. Alternatively, lightly sautéing the zucchini noodles briefly softens them, mellowing the raw flavor while preserving some bite. Adding cherry or grape tomatoes provides bursts of sweetness and visual appeal. The flavor profile balances the fresh herbal notes of basil with the savory garlic and creamy cheese, enhanced by a subtle lemon tang.
This preparation suits light meals or as a vegetable-focused side, especially during warmer months. The recipe’s flexibility and simple fresh ingredients create a refreshing, palate-friendly dish emphasizing texture contrast and herbaceousness.
Ingredients
- 4 zucchini ends trimmed, small
- 2 cups basil leaves fresh, packed
- 2 cloves garlic
- 1/3 cup extra-virgin olive oil
- 2 teaspoons lemon juice fresh
- 1/4 cup Parmesan Cheese freshly grated
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- tomatoes optional, cherry or grape
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 Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 224 kcal
% Daily Value*
| Calories | 224kcal | 11% |
| Carbohydrates | 7g | 2% |
| Protein | 5g | 10% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 5mg | 2% |
| Sodium | 112mg | 5% |
| Potassium | 546mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 1080IU | 22% |
| Vitamin C | 38.7mg | 43% |
| Calcium | 125mg | 13% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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