When summer hits and gardens overflow with fresh veggies, there’s a delightful simplicity that comes with whipping up a meal like Zucchini Noodles with Pesto. I can still feel the warmth of the sun on my skin as I grab my spiralizer, turning those vibrant green zucchinis into delicate, luscious “noodles.” The best part? This dish can be ready in just 10 minutes, making it my go-to choice for hectic weeknights when time is scarce but my craving for a wholesome, homemade meal is not.
Using a vibrant, homemade vegan pesto, this recipe bursts with flavor, blending the earthiness of fresh basil and the nutty goodness of hemp seeds. It’s a quick salad that checks all the boxes: gluten-free, keto-friendly, and utterly delicious. Plus, it’s a fantastic way to enjoy all the health benefits zucchinis have to offer, while still feeling like a gourmet meal. So, let’s dive into this refreshing dish that will not only satisfy your taste buds but also become a staple in your kitchen!
Why are Zucchini Noodles with Pesto so special?
Quick preparation: This recipe shines for its simplicity, allowing you to whip up a gourmet meal in just 10 minutes.
Fresh flavors: The vibrant homemade vegan pesto bursts with herbal goodness, elevating the mild taste of zucchini into something truly delightful.
Versatile option: You can easily switch up the base by trying other spiralizable veggies or customizing the pesto with different nuts, ensuring every batch feels unique.
Health-focused: Packed with vitamins and low in calories, this dish provides a guilt-free comfort that serves both gluten-free and keto diets.
Crowd-pleaser: Perfect for summer gatherings or weeknight dinners, it’s a bright, colorful dish that appeals to anyone looking to escape the routine of fast food. While you’re at it, check out more tasty ideas in our quick salad collection for effortless meal inspiration!
Zucchini Noodles with Pesto Ingredients
Prepare flavorful goodness!
For the Noodles
- Zucchini – Ideal for creating the “noodles,” offering hydration and a subtle taste that pairs well with vegan pesto.
- Coconut or Olive Oil – Adds richness and prevents the noodles from sticking together; feel free to swap in any neutral cooking oil.
For the Vegan Pesto
- Fresh Basil – The star of the show, infusing the pesto with a fragrant, herbal essence that elevates the zucchini noodles.
- Hemp Seeds – Provide a delightful nuttiness and creamy texture, contributing to the richness of the pesto without using dairy.
- Lemon Juice – Brightens the dish with zesty freshness; it’s essential for balancing flavors in your vegan pesto.
- Nutritional Yeast – Adds a cheesy flavor to the vegan pesto, perfect for those avoiding dairy while still delivering a savory kick.
For the Salad
- Cherry Tomatoes – Sweet, juicy gems that enhance the freshness of the dish; can also substitute with bell peppers or sun-dried tomatoes for a twist.
- Red Pepper Flakes – Just a pinch adds a lovely heat; feel free to omit if you prefer a milder flavor or use black pepper for a different touch.
Get ready to enjoy a stunning plate of Zucchini Noodles with Pesto! Each ingredient blends together to create a quick, nutritious, and utterly delightful meal.
How to Make Zucchini Noodles with Pesto
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Spiralize the zucchini by cutting off ½ inch from both ends and following your spiralizer’s instructions. This will create the perfect, delicate “noodles” for your dish.
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Heat 1 tablespoon of coconut oil in a large non-stick skillet over medium heat. Let it warm until shimmering, ensuring a non-stick surface for cooking the zucchini.
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Sauté the spiralized zucchini noodles for 3-4 minutes, stirring occasionally. They should soften slightly but retain a delightful crunch—just what you want!
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Cool the zucchini noodles by transferring them to a bowl and allowing them to sit for a moment. This prevents them from overcooking and helps maintain that perfect texture.
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Blend the vegan pesto by combining all ingredients (except olive oil) in a food processor. Process until smooth, then gradually add the olive oil with the motor running to merge the flavors beautifully.
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Combine the cooled zucchini noodles with the creamy vegan pesto, tossing until they’re well-coasted and wonderfully flavorful.
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Finish by adding halved cherry tomatoes and sprinkle with fresh basil and red pepper flakes. Serve immediately, and enjoy the colors and flavors bursting in every bite!
Optional: Top with toasted pine nuts for added crunch and flavor.
Exact quantities are listed in the recipe card below.
What to Serve with Zucchini Noodles with Pesto?
Creating the perfect meal is all about balance and complementing flavors, especially when it comes to a light dish like this!
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Crusty Bread: This warm, crusty delight is perfect for soaking up the vegan pesto. It adds a hearty texture that beautifully contrasts with the delicate noodles.
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Mixed Greens Salad: A fresh salad drizzled with lemon vinaigrette brings vibrant colors and refreshing crunch to the table. The acidity will balance the richness of the pesto nicely!
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Grilled Vegetable Platter: Pairing with grilled veggies introduces smoky notes and varied textures, enhancing the wholesome feeling of your meal. Plus, it’s a great way to sneak in more veggies!
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Vegan Tomato Soup: This classic combination makes for a cozy and comforting meal. The rich, tangy flavors of the soup pair beautifully with the lightness of zucchini noodles, creating a balanced experience.
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Toasted Pine Nuts: Sprinkling these over your dish brings a delightful crunch and nutty flavor, elevating your zucchini noodles into a gourmet masterpiece.
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Chilled White Wine: A glass of crisp, chilled white wine enhances the freshness of your meal, making each bite feel like a warm, sunny day. Perfect for a relaxed summer evening!
With these pairings, you’ll craft a delightful dining experience that celebrates the flavors and textures of your zucchini noodles!
Zucchini Noodles with Pesto Variations
Let your creativity shine by customizing this dish to match your taste and dietary needs!
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Sweet Potato Noodles: Swap zucchini with spiralized sweet potatoes for a touch of natural sweetness and extra color.
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Nut-Free Pesto: Use sunflower seeds instead of nuts for a nut-free vegan pesto that still offers creamy richness.
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Avocado Twist: Mix ripe avocado into the pesto for a creamier texture and an extra layer of healthy fats.
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Spicy Kick: Add fresh diced jalapeños or a pinch of cayenne pepper to the dish for an exciting heat that dances on your palate.
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Flavorful Greens: Toss in a handful of baby spinach or arugula with the zucchini noodles for a vibrant color and extra nutrients.
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Roasted Veggies: Incorporate roasted bell peppers or asparagus for a smoky flavor boost and additional layers of texture.
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Herb Variety: Substitute fresh basil in the pesto with cilantro or mint for a refreshing and unique twist on the classic.
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Cheesy Option: For a non-vegan version, sprinkle grated Parmesan cheese on top before serving, adding a delightful salty flavor that enhances each bite.
How to Store and Freeze Zucchini Noodles with Pesto
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Fridge: Store leftover zucchini noodles and vegan pesto separately in airtight containers. They will remain fresh for up to 3 days, preserving texture and flavor.
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Freezer: If you’d like to freeze zucchini noodles, place them in a zip-top bag, removing as much air as possible. They can be stored in the freezer for up to 2 months; however, the texture may become softer upon thawing.
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Reheating: To reheat zucchini noodles, place them in a skillet over medium heat for a few minutes until warm, or microwave for about 30 seconds. Add a splash of olive oil or vegetable broth to revitalize their flavor.
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Make-Ahead Tips: You can prepare the zucchini noodles and pesto a few hours in advance. Just keep them separate until you’re ready to serve for the best results!
Tips for the Best Zucchini Noodles with Pesto
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Perfect Spiralizing: Use a spiralizer to achieve even noodle sizes; inconsistent sizes can lead to uneven cooking and texture.
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Don’t Overcook: Sauté zucchini noodles until just tender—about 3-4 minutes—to maintain their crunchiness. Overcooked noodles can become mushy.
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Make Ahead: Prepare the vegan pesto in advance and store it in an airtight container in the fridge for up to 5 days. This saves time during the cooking process.
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Flavor Variations: Feel free to swap in other spiralizable veggies like carrots or sweet potatoes to keep your zucchini noodles exciting!
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Adjust Spice Level: If you’re sensitive to heat, start with fewer red pepper flakes and adjust to your taste. Enjoy your Zucchini Noodles with Pesto just the way you like it!
Make Ahead Options
These Zucchini Noodles with Pesto are perfect for those busy days when you need to save time while still enjoying a fresh meal! You can prepare the vegan pesto up to 3 days in advance; simply store it in an airtight container in the refrigerator to maintain its vibrant flavor. The zucchini noodles themselves can be spiralized and refrigerated for up to 24 hours without losing quality, as long as you keep them in a sealed container to prevent moisture buildup. When you’re ready to serve, sauté the zucchini noodles for just a few minutes and toss with the pre-made pesto. This way, you’ll have a delicious, gourmet meal ready with minimal effort when the hunger strikes!
Zucchini Noodles with Pesto Recipe FAQs
What type of zucchini should I use?
Absolutely! Select firm, medium-sized zucchinis without dark spots or blemishes. They should feel heavy for their size and have a bright green color. Avoid oversized zucchinis as they may contain more seeds and have a watery texture.
How should I store leftover Zucchini Noodles with Pesto?
Leftover zucchini noodles and vegan pesto should be stored separately in airtight containers in the refrigerator. They’ll stay fresh for up to 3 days. This keeps the noodles from getting soggy and helps maintain their crunch!
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Can I freeze zucchini noodles?
Yes, you can freeze them! To properly freeze zucchini noodles, place them in a zip-top bag, removing as much air as possible. They can be stored in the freezer for up to 2 months. When you’re ready to cook, simply thaw them in the fridge overnight or cook them straight from frozen—just remember they may be softer after thawing.
What should I do if my zucchini noodles turn mushy?
If you notice your zucchini noodles becoming mushy, make sure to sauté them for no longer than 3-4 minutes, stirring occasionally. It’s important to cook them just until they’re tender yet still crunchy. If they do end up soft, try serving them with a thicker sauce or mix them into a stir-fry for a different dish.
Is this recipe suitable for my dog?
While zucchini is generally safe for dogs in moderation, make sure that the pesto ingredients (like garlic or nuts) are also suitable for canine consumption. It’s best to keep the pesto away from your pup and share the plain zucchini noodles instead!
Can I make the vegan pesto in advance?
Certainly! I often prepare the vegan pesto a day or two ahead of time. Just blend all the ingredients together, store it in an airtight container, and keep it in the refrigerator for up to 5 days. The flavors will deepen, making for an even tastier dish when you’re ready to toss it with your zucchini noodles!
Delicious Zucchini Noodles with Pesto in Just 10 Minutes
Ingredients
Equipment
Method
- Spiralize the zucchini by cutting off ½ inch from both ends and following your spiralizer's instructions.
- Heat coconut oil in a large non-stick skillet over medium heat until shimmering.
- Sauté the spiralized zucchini noodles for 3-4 minutes, stirring occasionally.
- Transfer the zucchini noodles to a bowl to cool.
- Blend the vegan pesto by combining all ingredients except olive oil in a food processor. Process until smooth, then gradually add olive oil.
- Combine the cooled zucchini noodles with the creamy vegan pesto, tossing until well-coated.
- Finish by adding halved cherry tomatoes and sprinkle with fresh basil and red pepper flakes.