Fresh Pesto Zucchini Noodles Dish
There are some meals that just feel like sunshine in a bowl, and these Pesto Zucchini Noodles are precisely that. They have become a staple in my kitchen, a dish that feels both wonderfully indulgent and refreshingly light at the same time. This was inspired by a dish I had at a little restaurant in Spain, where they served the most incredible courgette carpaccio with a vibrant, nutty pesto. I came home determined to recreate that fresh, vivid flavour in a more substantial main course, and after a few tweaks, this recipe was born. It’s a brilliant way to enjoy all the satisfying textures of a pasta dish without the heaviness, making it a fantastic healthy dinner option.
What makes this dish so special is the contrast of textures and flavours. We have the tender-crisp zucchini pasta, which we call ‘zoodles’, lightly sautéed so they still have a bit of bite. They are coated in a rich, aromatic homemade basil pesto that’s bursting with the fragrance of fresh basil, the salty depth of Parmesan, and the gentle warmth of garlic. To finish, we scatter over some sweet, juicy cherry tomatoes that pop in your mouth and a handful of toasted pine nuts for a buttery crunch. It’s a meal that comes together in under 30 minutes, yet it looks and tastes like something you’ve spent hours preparing.
This is a recipe for those evenings when you want something nourishing that doesn’t skimp on taste. It’s ideal for anyone looking to incorporate more vegetables into their diet or for those following a low-carb or gluten-free lifestyle. It’s also just a genuinely delicious meal that always gets compliments. For another vegetable-centric main course, my Stuffed Peppers With Rice Recipe Dinner is another favourite you might enjoy.
Recipe Overview
This recipe transforms fresh courgettes into light ‘zoodles’ (zucchini noodles), which are then tossed in a vibrant, homemade basil pesto and dotted with sweet cherry tomatoes and crunchy pine nuts. The key is to barely cook the zoodles to maintain their delightful texture. During testing, I found that a quick 2-3 minute sauté in a hot pan is the sweet spot; any longer and you risk them becoming watery.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 2 people
- Difficulty: Easy
Why You’ll Love This Pesto Zucchini Noodles
- Genuine Flavour: The homemade pesto is the star here. It’s intensely aromatic from the fresh basil, with a nutty, savoury depth from the toasted pine nuts and proper Parmigiano-Reggiano. It clings to every strand of the veggie noodles.
- Ready in Under 30 Minutes: From getting your ingredients out to sitting down at the table, this entire dish is ready in about 25 minutes, making it a brilliant choice for a busy weeknight.
- Flexible Recipe: This is a fantastic base recipe. You can easily add grilled chicken, pan-fried prawns, or even a tin of chickpeas to make it more substantial. The pesto itself is adaptable; try using walnuts or cashews instead of pine nuts.
- Great for a Light Dinner: It works beautifully for those times you want a satisfying meal that won’t leave you feeling heavy. It’s a nourishing and colourful plate of food.
- Family Tested: This is my go-to recipe when I need something quick but impressive. Even my pasta-loving friends ask for the recipe after trying it. It’s one of those dishes that everyone seems to love.
Ingredients You’ll Need
For the best results, use the freshest ingredients you can find, especially for the pesto. A high-quality extra virgin olive oil makes a significant difference to the final flavour. I often use a good Italian brand like De Cecco for its balanced, fruity notes that don’t overpower the delicate basil.
- For the Pesto:
- 80g fresh basil leaves, thick stems removed
- 60g pine nuts, plus extra for topping
- 50g Parmigiano-Reggiano cheese, finely grated
- 1 large clove garlic, peeled and roughly chopped
- 125ml extra virgin olive oil
- Juice of ½ lemon
- ½ tsp sea salt
- ¼ tsp black pepper, freshly ground
- For the Zucchini Noodles:
- 4 medium courgettes (about 800g)
- 1 tbsp olive oil
- 200g cherry tomatoes, halved
- Extra grated Parmesan, to serve
Ashley’s Tip: Take a moment to toast your pine nuts in a dry frying pan over medium heat for 3-4 minutes until they are fragrant and lightly golden. This simple step unlocks a huge amount of nutty flavour and makes a world of difference to your pesto.
How to Make Pesto Zucchini Noodles
The process for making these zucchini pasta is straightforward. The most important part is to not overcook the zoodles. We are just warming them through, not boiling them like traditional pasta. A large frying pan or wok is ideal for this.
- Toast the Pine Nuts: Place the 60g of pine nuts in a small, dry frying pan over a medium heat. Toast for 3-5 minutes, shaking the pan often, until they are golden brown and smell wonderfully nutty. Keep a close eye on them as they can burn quickly. Remove from the pan and set aside to cool.
- Make the Pesto: In the bowl of a food processor, combine the basil leaves, most of the toasted pine nuts (reserving a tablespoon for garnish), the grated Parmigiano-Reggiano, chopped garlic, and lemon juice. Pulse a few times to break everything down.
- Emulsify the Pesto: With the food processor running on low, slowly stream in the 125ml of extra virgin olive oil until the pesto is smooth and creamy. Scrape down the sides of the bowl once or twice. Season with salt and pepper, then pulse one last time to combine. Set aside. You can learn more about the origins of this wonderful sauce on the Wikipedia page for Pesto.
- Prepare the Courgettes: Wash and dry the courgettes. Trim the ends. Using a spiraliser, create your zucchini noodles. If you don’t have one, a julienne peeler or even a standard vegetable peeler (to make wide ribbons) will work.
- Dry the Zoodles (Important!): Place the spiralised courgettes on a clean tea towel or a few sheets of kitchen paper. Gently pat them dry to remove excess moisture. This is my key step to prevent a watery sauce later.
- Cook the Zoodles: Heat 1 tablespoon of olive oil in a large, non-stick frying pan or wok over a medium-high heat. Once the oil is shimmering, add the zucchini noodles. Sauté for just 2-3 minutes, using tongs to toss them gently. We want them to be tender but still have a slight crunch (al dente).
- Combine and Serve: Remove the pan from the heat immediately. Add about 4-5 tablespoons of your fresh pesto (or to your taste) and the halved cherry tomatoes to the pan. Toss everything together gently until the zoodles are well-coated.
- Garnish and Enjoy: Divide the pesto zucchini noodles between two bowls. Top with the reserved toasted pine nuts, an extra grating of Parmesan, and a crack of black pepper. Serve straight away.
Tips From My Kitchen
- Temperature Control: Ensure your pan is properly hot before adding the zoodles. This allows them to sear slightly and heat through quickly without stewing in their own juices. A medium-high heat is ideal.
- The Secret Step: I learned that to avoid watery zoodles, you can lightly salt them after spiralising and let them sit in a colander for 15 minutes. The salt draws out a surprising amount of water. Just be sure to rinse them briefly and pat them completely dry before cooking.
- Make-Ahead: The pesto is brilliant for making in advance. It will keep in an airtight jar in the fridge for up to 5 days. Pour a thin layer of olive oil over the top to prevent it from oxidising and turning brown. However, I recommend spiralising and cooking the courgettes just before serving for the best texture.
- Storage: Leftover pesto zoodles can be stored in an airtight container in the refrigerator for up to 2 days. The texture will soften, but they make a delicious cold lunch the next day, almost like a pasta salad. I don’t recommend freezing this dish.
Delicious Variations to Try
One of the best things about this pesto zoodles recipe is how easily you can adapt it. Think of it as a canvas for other delicious ingredients. Here are a few of our favourite ways to change it up.
- Spicy Version: For a gentle warmth, add ¼ to ½ teaspoon of dried red chilli flakes to the pan along with the olive oil before you add the courgettes.
- Creamy Vegan Option: To make this plant-based, simply use a good quality vegan Parmesan alternative and swap the pine nuts for cashews in the pesto for an extra creamy texture. Adding 2 tablespoons of nutritional yeast will also enhance the “cheesy” flavour.
- Different Protein: This dish works wonderfully with added protein. Pan-fried king prawns, flaked hot-smoked salmon, or shredded leftover roast chicken are all excellent additions. For something really hearty, a few Grilled Lamb Chops served alongside would be magnificent.
What to Serve With Pesto Zucchini Noodles
While these pesto zucchini noodles are a complete meal on their own, a little something on the side can round it out beautifully, especially if you’re serving it for a more formal dinner.
- Crusty Garlic Bread: A warm, crusty slice of garlic bread is fantastic for mopping up any delicious pesto left in the bottom of the bowl.
- A Simple Rocket Salad: A peppery rocket salad with a simple lemon and olive oil dressing provides a fresh, sharp contrast to the rich, nutty pesto.
- Drink Pairing: A crisp, chilled glass of Sauvignon Blanc or an Italian Pinot Grigio is a classic choice. The acidity cuts through the richness of the pesto and cheese perfectly. For a non-alcoholic option, a sparkling elderflower pressé is delightful.
Frequently Asked Questions
Pesto Zucchini Noodles
Ingredients
Method
- Toast the Pine Nuts: Place the 60g of pine nuts in a small, dry frying pan over a medium heat. Toast for 3-5 minutes, shaking the pan often, until they are golden brown and smell wonderfully nutty. Keep a close eye on them as they can burn quickly. Remove from the pan and set aside to cool.
- Make the Pesto: In the bowl of a food processor, combine the basil leaves, most of the toasted pine nuts (reserving a tablespoon for garnish), the grated Parmigiano-Reggiano, chopped garlic, and lemon juice. Pulse a few times to break everything down.
- Emulsify the Pesto: With the food processor running on low, slowly stream in the 125ml of extra virgin olive oil until the pesto is smooth and creamy. Scrape down the sides of the bowl once or twice. Season with salt and pepper, then pulse one last time to combine. Set aside. You can learn more about the origins of this wonderful sauce on the Wikipedia page for Pesto.
- Prepare the Courgettes: Wash and dry the courgettes. Trim the ends. Using a spiraliser, create your zucchini noodles. If you don't have one, a julienne peeler or even a standard vegetable peeler (to make wide ribbons) will work.
- Dry the Zoodles (Important!): Place the spiralised courgettes on a clean tea towel or a few sheets of kitchen paper. Gently pat them dry to remove excess moisture. This is my key step to prevent a watery sauce later.
- Cook the Zoodles: Heat 1 tablespoon of olive oil in a large, non-stick frying pan or wok over a medium-high heat. Once the oil is shimmering, add the zucchini noodles. Sauté for just 2-3 minutes, using tongs to toss them gently. We want them to be tender but still have a slight crunch (al dente).
- Combine and Serve: Remove the pan from the heat immediately. Add about 4-5 tablespoons of your fresh pesto (or to your taste) and the halved cherry tomatoes to the pan. Toss everything together gently until the zoodles are well-coated.
- Garnish and Enjoy: Divide the pesto zucchini noodles between two bowls. Top with the reserved toasted pine nuts, an extra grating of Parmesan, and a crack of black pepper. Serve straight away.
Notes
This dish truly is a celebration of fresh, simple ingredients coming together to create something special. It’s a healthy, flavour-packed meal that I return to again and again. I hope you love these pesto zucchini noodles as much as we do in my kitchen. Please let me know how you get on in the comments below – I love hearing about your creations!
