Fresh Zucchini Noodle Pesto

Quick Summary

This Zucchini Noodle Pesto combines raw, crisp zucchini ribbons with a classic basil-pine nut pesto. It is a grain-free, nutrient-dense dinner that keeps you energized without feeling weighed down.

Ingredients

Method

1. 1. Pulse the basil, pine nuts, garlic, and cheese in a food processor until coarsely chopped.
2. 2. With the processor running, slowly drizzle in the olive oil until the sauce reaches your preferred consistency.
3. 3. Toss the zucchini noodles with the pesto in a large bowl, letting the heat of the pesto coat the strands evenly.
4. 4. Season to taste with lemon juice, salt, and pepper. Serve immediately while fresh and crisp.

Nutrition Snapshot

Frequently Asked Questions

Can I make this dairy-free?

Yes, simply swap the Parmesan for nutritional yeast or a high-quality vegan alternative.

How do I prevent watery noodles?

Use fresh zucchini and avoid salting the noodles until the very last second before serving.

Can I store this for later?

Zucchini noodles are best enjoyed fresh. The pesto can be made ahead, but wait to spiralize the zucchini.