So, here’s my not-so-secret obsession with zucchini noodles and basil pesto
Alright, so confession time. The first time I made zucchini noodles (or ‘zoodles’ if you want to sound trendy), I totally shredded them into a limp, watery mess. But I was determined. The combo of fresh basil pesto and zucchini noodles is just too good to give up. It’s become my go-to whenever I need a quick, not-too-heavy dinner—especially in late summer when my neighbor keeps ‘accidentally’ dumping zucchinis on my porch. I blame her, but I secretly love it. Also, random thought: why does everyone with a garden have way too many zucchinis? It’s like a rite of passage or something.
Why you’ll love this—well, I do (and my skeptical brother did too)
I make this when I want something that feels fancy but is sneakily easy. My family goes crazy for this because, well, I think it’s got that whole “green food that tastes like summer” vibe (plus, no one complains about missing pasta, which is honestly a miracle). Oh, and if you ever tried to get a kid to eat zucchini—this might actually work. My brother was 100 percent suspicious the first time, but now he asks for it.
Not gonna lie, there was a stretch where I got very tired of spiralizing. But then I realized you can buy pre-spiralized zucchini at most stores and saved myself loads of time—my wrists thank me.
What you’ll need (and what you can swap because, life)
- 4 medium zucchinis (honestly, big or small, doesn’t matter much—just more or less zoodles!)
- 1 cup fresh basil leaves (sometimes I throw in a handful of baby spinach if I’m low on basil)
- 1/3 cup toasted pine nuts (or sunflower seeds, which are way cheaper around here)
- 1/4 cup grated parmesan (I’ve used that pre-shredded stuff in a pinch, but my grandmother would haunt me, so do what you will)
- 2 small garlic cloves (or one big, because who’s counting?)
- 1/3 cup extra virgin olive oil (I just glug it in sometimes, but that’s the ballpark)
- Salt & pepper to taste
- Optional: A squeeze of lemon juice, cherry tomatoes for color, or chili flakes if you like a kick
How I actually make it (or: the not-so-perfect method)
- Spiralize the zucchini. If you’ve got a spiralizer, awesome. If not, a julienne peeler or even a regular old veggie peeler works in a pinch—just slice them thin. Sometimes I leave the skin on for color, sometimes I’m lazy and don’t bother.
- Salt the noodles a bit. Toss the zoodles with a pinch of salt and let them sit in a colander for 10-15 minutes. They get a bit watery, but that’s normal. I sometimes just skip this if I’m in a hurry; the world hasn’t ended yet.
- Make the pesto. Chuck the basil, pine nuts, parmesan, and garlic in a food processor. Blitz until it looks like green rubble. With the motor running (or, if your food processor is as old as mine and doesn’t have that fancy spout, just pour in slowly), add the olive oil. Scrape down the sides once or twice. Add salt and pepper, and a squirt of lemon juice if you like. This is where I always sneak a finger taste, just to be sure.
- Dry those zoodles (if you salted). Grab a clean kitchen towel and gently squeeze out some water. Don’t go nuts; a little moisture is fine. If you like warm noodles, you can toss them in a pan for a minute, but I actually prefer them raw—so refreshing.
- Toss it all together. Mix the pesto with the zoodles. Add more parmesan or a drizzle of oil if you feel like it. I sometimes throw in halved cherry tomatoes for color, or a sprinkle of chili flakes because why not?
- Serve and eat immediately. Or stand over the sink with a fork and eat most of it yourself, which I, um, never do…
Stuff I’ve learned (sometimes the hard way)
- Zoodles do get wetter the longer they sit, so toss with pesto right before serving. Actually, I find it works better if you just assemble everything at the last minute.
- If you over-blitz the pesto, it turns kind of soupy. Not awful, but better a little chunky.
- One time I tried air-drying the noodles for hours—avoid; they just went weirdly limp. Not recommended.
Things I’ve tried for fun (and one failure)
So, I’ve made this with walnuts instead of pine nuts (tasty and much cheaper), and once even tried pistachios (which was a bit odd but not bad). Swapped in arugula for basil once—super peppery, but actually not terrible. Tried to make it with sweet potato noodles one time… let’s just say, that was not my finest hour. The sweet potato overpowered everything and sort of melted. Lesson learned!
Here’s the gear I use (but you don’t have to)
- Spiralizer (fancy or not, but I’ve also used a box grater in a pinch—honestly, does the job)
- Food processor or blender (pesto by hand is possible if you’re feeling rustic, but my arms protest)
- Colander
- Kitchen towel
And if you don’t have any of those, just chop and mix. It’ll still taste good, promise!
Keeping leftovers (if you actually have any)
Store any leftovers in a sealed container in the fridge. They’ll keep for a day or so, though honestly, in my house it never lasts more than a day! The zoodles get a bit soft, but the flavor is spot on. I think this actually tastes better the next day, but maybe that’s just me.
How I like to serve it
Usually, I pile it in a big bowl, top with extra parmesan, and a few cherry tomato halves if I have them kicking around. Sometimes, if I’m feeling really wild, I toast some bread on the side and pile the noodles on top, bruschetta-style. My best friend swears by adding a poached egg on top. To each their own, right?
Little pro tips (learned by, occasionally, screwing up)
- If you rush the pesto and don’t scrape down the sides, you’ll get uneven bits—I’ve done this more times than I care to admit.
- Don’t overcook the zoodles. I once tried microwaving them for ‘just a minute’ and ended up with zucchini soup.
- Always taste the pesto before tossing—sometimes the basil is more peppery than expected and can surprise you!
Questions I’ve actually been asked (and my real answers)
- Can I make this vegan? Oh, absolutely! Just skip the parmesan or use a vegan cheese. I’ve even seen folks do it with nutritional yeast—never tried it myself but hey, worth a shot.
- Do I have to salt the noodles? Honestly, no. I sometimes forget and it still turns out fine, just a bit more watery. If that bugs you, give them a squeeze at the end.
- Can I freeze the zoodles? Well, you can, but they go mushy. I’d skip it unless you like watery noodles.
- What’s the best way to toast pine nuts? Dry pan, low heat, don’t walk away (I did, once, and ended up with tiny charcoal bits). Oh, and pine nuts burn fast—like, really fast.
- Where do you get your spiralizer? I got mine online—nothing fancy, just a basic one from Bon Appetit’s recommended list. But seriously, even a veggie peeler works if you’re not fussed.
- Where do you find good basil in winter? Local Asian markets sometimes have it or try growing it yourself indoors. Or just use spinach if you’re desperate. We’ve all been there.
Okay, and before I go—side note: I once tried making this while on a video call with a friend and completely forgot the garlic until the very end. Still edible, but, yeah, don’t do that. Happy noodling!
Ingredients
- 4 medium zucchinis, spiralized
- 2 cups fresh basil leaves
- 1/3 cup pine nuts
- 2 cloves garlic
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra-virgin olive oil
- Salt and black pepper to taste
- Cherry tomatoes, halved (optional, for garnish)
Instructions
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1Spiralize the zucchinis to create zucchini noodles and set aside.
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2In a food processor, combine basil leaves, pine nuts, garlic, and Parmesan cheese. Pulse until finely chopped.
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3With the processor running, slowly drizzle in the olive oil until the pesto is smooth. Season with salt and black pepper to taste.
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4Heat a large skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until just tender.
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5Remove the skillet from heat and toss the zucchini noodles with the basil pesto until well coated.
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6Serve immediately, garnished with cherry tomatoes and extra Parmesan if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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