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
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
Description
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.
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.
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!