Pesto Zucchini Noodles
Pesto Zoodles
Photo: Liz Andrew/Styling: Erin McDowell

Pesto is one of those sauces that enhances pretty much any food it's paired with. Take, for example, zucchini noodles (aka zoodles). A healthy coating of homemade basil pesto takes zoodles to a whole new level. Add some fresh Parmesan and you're golden.

RELATED: Zoodles Might be the Best Thing to Ever Happen to Dinner

4 servings


2 cups fresh basil leaves

1 garlic clove, smashed

⅓ cup pine nuts

3 tablespoons grated Parmesan cheese

⅓ cup extra-virgin olive oil, or more as needed

Salt and freshly ground black pepper


1 tablespoon extra-virgin olive oil

1 sweet onion, thinly sliced

4 zucchini, cut into noodles (using a gadget like this)

Parmesan cheese curls, as needed for garnish

Red-pepper flakes, as needed for garnish (optional)

1. Make the Pesto: In a food processor or blender, pulse the basil, garlic, pine nuts and grated Parmesan until coarsely chopped.

2. With the food processor running, add the olive oil gradually and mix until the pesto is a thick paste. Add more olive oil as needed to adjust the consistency. Add salt and pepper.

3. Make the Zoodles: In a large sauté pan, heat the oil over medium heat. Add the onion and sauté until tender, 4 to 5 minutes. Add the zucchini noodles and sauté until tender, 4 to 5 minutes more.

4. Add the pesto and toss until the noodles are well coated.

5. Serve warm, garnished with Parmesan curls and red-pepper flakes, if using, to taste.


281 calories

29g fat

2g carbs

6g protein

1g sugars


89 calories

4g fat

12g carbs

3g protein

9g sugars



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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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