These Pesto Zucchini Noodles are a light and summery dish that doesn’t require a stove top or oven! Simply whip together a fresh basil pesto and toss zucchini noodles with cherry tomatoes and mozzarella pearls.

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Happy Monday! I’m excited to share this delicious recipe for Pesto Zucchini Noodles with you today. It’s SO simple and can be whipped up in a matter of minutes. These noodles, or as some say “zoodles”, offer a refreshing alternative to bulky, starchy, pasta. Perfect for those hot summer evenings! Speaking of the hot weather, I might have to make my watermelon mint salad again…

WHAT YOU’LL NEED TO MAKE YOUR PESTO ZUCCHINI NOODLES

This recipe uses a couple specialized kitchen tools. You will need a spiralizer, which you can find on Amazon for about $40. I love my spiralizer and use it often to make all kinds of veggie noodles. Cucumber works really well, and I also like making potato fries or hashbrowns! Another tool you’ll need is a food processor. The food processor helps give the pesto a nice creamy texture. If you don’t have one, this one from KitchenAid would do perfectly!

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VIDEO: HOW TO MAKE YOUR ZUCCHINI NOODLES

Serve this dish alongside some crusty French bread for a perfectly balanced meal. You get plenty of protein from the fresh mozzarella, fiber from the tomatoes and zucchini, and healthy fats from the pesto. In the video you can see that I didn’t over blend the pesto, this keeps the pine nuts from being turned into a paste and helps add to the texture of the sauce.

QUICK TIPS FOR YOUR PESTO ZUCCHINI NOODLES

Make sure you use extra virgin olive oil, it has the most flavor.
If you want an extra kick add a squeeze of lemon juice or splash of balsamic vinegar.

Pesto Zucchini Noodles

Author: Emily Weeks, RDN, LD

Print Recipe

Description

Scale

Ingredients

For the pesto:

2 cups packed fresh basil leaves
2 cloves garlic (minced)
1/4 cup pine nuts
2/3 cup Sprouts Brand extra-virgin olive oil
1/2 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper (to taste)

For the zoodles:

4 medium zucchini
¼ tsp salt
1 Tbsp. extra-virgin olive oil
1 pint cherry tomatoes (halved)
8 oz fresh mozzarella pearls
freshly ground parmesan (to taste)

Instructions

Combine the basil, garlic, pine nuts, olive oil, and parmesan cheese in a food processor and blend until smooth. Taste and season with salt and pepper.
Cut zucchini into long strands with a spiralizer or julienne peeler.
Add zucchini noodles to a large bowl. Sprinkle with salt and drizzle with olive oil.
Add the cherry tomatoes, mozzarella pearls and pesto. Stir to coat evenly.
Serve immediately topped with extra Parmesan.

Emily Weeks, RDN, LD

Hi! I’m Emily, Registered Dietitian Nutritionist and self-taught intuitive chef. I firmly believe that cooking is the simplest and most important step we can take to improve our minds and bodies and build healthier communities. Join me and let’s bring food back to the kitchen!