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Pesto Zoodles Recipe

Recipe by Pedro M. A. Neves

This vibrant pesto zoodles recipe transforms fresh zucchini into delicate noodles tossed with a bright, herbaceous homemade basil pesto. A lighter take on classic Italian pasta, this dish celebrates the simplicity of quality ingredients while delivering authentic Ligurian flavors. Ready in under 20 minutes, it's an ideal weeknight main course or elegant side dish.

Ingredients

• 4 medium zucchini (about 1.2 kg total)
• 2 cups (50 g) fresh basil leaves, packed
• 0.5 cup (120 ml) extra virgin olive oil
• 0.5 cup (50 g) grated Parmigiano-Reggiano cheese
• 0.25 cup (30 g) pine nuts
• 3 cloves garlic, minced
• 2 tablespoons fresh lemon juice
• 0.5 teaspoon fine sea salt
• 0.25 teaspoon black pepper
• 120 g cherry tomatoes, halved
• 2 tablespoons toasted pine nuts for garnish
• Extra grated Parmigiano-Reggiano for serving

Instructions

1. Wash the zucchini and trim both ends. Using a spiralizer or vegetable peeler, create thin noodles from each zucchini. If using a peeler, cut the resulting ribbons into noodle-width strips. Place zoodles in a colander and set aside.

2. Toast the pine nuts in a dry skillet over medium heat for 2-3 minutes, stirring frequently until fragrant and lightly golden. Transfer to a plate.

3. In a food processor, combine fresh basil leaves, minced garlic, and toasted pine nuts. Pulse 3-4 times until roughly combined.

4. With the processor running, slowly drizzle in the extra virgin olive oil until the mixture reaches a chunky paste consistency. Stop before it becomes completely smooth; texture should be rustic.

5. Transfer the pesto to a large mixing bowl. Stir in the grated Parmigiano-Reggiano, lemon juice, salt, and black pepper. Taste and adjust seasoning as needed.

6. Add the zucchini noodles to the pesto bowl and gently toss using two utensils or salad tongs, ensuring every strand is lightly coated without breaking them.

7. Divide the dressed zoodles among four serving bowls. Scatter cherry tomato halves and toasted pine nuts on top of each portion.

8. Serve immediately with extra grated Parmigiano-Reggiano on the side and a drizzle of quality olive oil if desired.

Substitutions

• Replace pine nuts with walnuts or sunflower seeds for a milder flavor and lower cost
• Substitute basil with arugula or a mix of basil and mint for a peppery variation
• Use pecorino Romano instead of Parmigiano-Reggiano for a sharper, saltier taste
• Replace cherry tomatoes with sun-dried tomatoes or fresh mozzarella balls for different texture

Tips

• Do not cook the zoodles; the heat from the pesto and the moisture released by the zucchini creates the ideal texture. Overcooking makes them mushy.
• Prepare the pesto just before serving to preserve the bright green color and fresh basil flavor; pesto oxidizes and darkens if made too far in advance.
• If zoodles release excess water, gently squeeze them in a clean kitchen towel before tossing with pesto to prevent a watery dish.
• For meal prep, store the pesto and zoodles separately in the refrigerator for up to 2 days, then combine just before eating.

Pesto originates from Liguria in northern Italy, where the basil grows abundantly in the coastal climate. While traditionally served with pasta, this modern zucchini noodle version honors the classic recipe's emphasis on fresh, minimal ingredients and celebrates the Italian philosophy of letting quality ingredients shine.

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