Go Back
zucchini noodles tossed in green pesto in a wide bowl shot horizontally, bright spiralized zucchini with toasted pine nuts and basil, a light wooden surface and linen napkin, natural light, shallow depth of field, landscape orientation

Zucchini Noodles with Pesto

Zucchini pesto pasta with basil and pine nuts (dairy-free).
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 4 zucchini spiralized
  • 2 cups fresh basil
  • 0.33 cup pine nuts
  • 2 cloves garlic
  • 0.33 cup olive oil
  • 1 tbsp lemon juice

Method
 

  1. Blend basil, pine nuts, garlic, lemon juice, and olive oil into a pesto.
  2. Season the pesto with salt and pepper.
  3. Warm the zucchini noodles in a skillet over medium heat for 2 to 3 minutes.
  4. Toss the warm noodles with the pesto until coated.
  5. Serve right away, topped with extra pine nuts.

Notes

Don't overcook the zucchini or it turns watery; a quick warm-through is plenty.