Pesto Zucchini Noodles

  • Author: Emily Weeks, RDN, LD


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. 



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)


  1. 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.
  2. Cut zucchini into long strands with a spiralizer or julienne peeler.
  3. Add zucchini noodles to a large bowl. Sprinkle with salt and drizzle with olive oil.
  4. Add the cherry tomatoes, mozzarella pearls and pesto. Stir to coat evenly.
  5. Serve immediately topped with extra Parmesan.