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Zucchini noodles with pesto is my favorite way to keep dinners light, colorful, and flavor-packed on hot days. In just fifteen minutes, a pile of fresh spiralized zucchini gets tossed with a bright, herby basil pesto and sweet cherry tomatoes for a meal that tastes like pure summer. There’s no cooking required so cleanup is quick and your kitchen stays cool.
When my garden is overflowing with zucchini and basil this is the meal I reach for again and again. The first time I made it was for a friend who avoids gluten and she declared it her favorite “pasta” ever.
Ingredients
- Zucchini noodles: Made from two medium zucchini, choose firm zucchini with smooth skin for best texture
- Fresh basil leaves: One cup packed, use the most fragrant leaves possible since this is all about basil flavor
- Grated Parmesan cheese: Use block Parmesan and grate just before mixing for the sharpest flavor
- Pine nuts or walnuts: Choose fresh nuts, not stale, for maximum nuttiness
- Small garlic clove: Offers zip and freshness
- Extra virgin olive oil: Adds richness, choose one with a mild peppery finish for the best pesto
- Sea salt and black pepper: Balances all the flavors and draws out the freshness
- Cherry tomatoes: These bring sweetness and acidity, I look for ripe and glossy tomatoes at the market
- Extra basil leaves and extra Parmesan: For an inviting garnish
Step-by-Step Instructions
- Spiralize the Zucchini:
- Use a spiralizer or julienne peeler to turn two medium zucchini into noodles. Give them a gentle pat dry and add them to a large mixing bowl. Letting excess moisture drip off helps the pesto cling.
- Make the Pesto:
- In a food processor, blend fresh basil, Parmesan, pine nuts or walnuts, garlic, sea salt, and pepper until everything is finely chopped and fragrant. Use a spatula to scrape down the sides so every bit is finely combined.
- Emulsify with Olive Oil:
- Slowly pour in the olive oil while the processor is running. Blend until the pesto is luscious, thick, and glossy. Taste and adjust seasoning as needed.
- Toss Zucchini Noodles with Pesto:
- Spoon the fresh pesto over the zucchini noodles. Gently toss everything together so the zucchini is well coated but not crushed.
- Add Tomatoes and Finish:
- Add the halved cherry tomatoes and toss just until combined. Divide between plates and shower with extra basil and Parmesan if desired. Serve right away for the best texture.
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This dish always reminds me of summer garden parties with my family. My favorite part is using homegrown basil—its bright, spicy aroma makes everything taste better. The splash of raw olive oil in the pesto is another detail that brings me back to my Italian grandmother’s kitchen.
Storage Tips
Zucchini noodles tend to release water as they sit. For best results, toss everything together just before serving. If you have leftovers, store in an airtight container for up to one day. Sometimes I drain off excess liquid and add a fresh spoonful of pesto the next day before eating.
Ingredient Substitutions
If you do not have pine nuts, try walnuts or even roasted almonds for a different twist on the pesto. Nutritional yeast makes a fantastic plant-based replacement for the Parmesan cheese. For a nut-free pesto, use roasted sunflower seeds and check for seed-based cheese substitutes.
Serving Suggestions
Eat this as a refreshing main dish for lunch or dinner. Sometimes I scatter grilled chicken strips or chickpeas on top to make it more filling. A hunk of crusty bread on the side is never a bad idea for soaking up extra pesto.
Cultural and Historical Context
Pesto alla Genovese is classic to the Ligurian region of Italy, originally made to show off basil’s peak summer flavor. Spiralizing vegetables as a pasta alternative has become popular in recent years as cooks look for lighter and gluten-free options. I love how this recipe honors tradition but keeps it fresh for modern tables.
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Common Questions
- → How do I prevent zucchini noodles from getting watery?
Serve zucchini noodles immediately after tossing with pesto, and avoid letting them sit too long to maintain the best texture.
- → Can I substitute the pine nuts in the pesto?
Yes, you can use walnuts or almonds for a different nutty flavor in your pesto.
- → Is there a vegan alternative to Parmesan?
Try replacing Parmesan with nutritional yeast or your favorite vegan cheese for a plant-based version.
- → What tools are recommended for spiralizing zucchini?
A spiralizer works best, but a julienne peeler also creates noodle-like strips quickly and easily.
- → Can I add extra protein to this dish?
Grilled chicken or shrimp make great additions for those looking to boost protein content.
- → Are there allergens in this dish?
This dish contains dairy and tree nuts; substitute sunflower seeds and vegan cheese if needed.