Fresh Pesto Zucchini Noodles
There are some meals that just feel like sunshine in a bowl, and this Pesto Zucchini Noodles recipe is definitely one of them. It’s the dish I turn to when I want something vibrant, packed with fresh flavour, and wonderfully satisfying without feeling heavy. The moment the bright, garlicky pesto hits the warm pan, the kitchen fills with the most incredible aroma – a smell that instantly promises a delicious dinner is just moments away. This is a meal that celebrates the simplicity of good ingredients: tender strands of courgette, a punchy homemade pesto, sweet cherry tomatoes, and a generous shaving of salty Parmesan.
I make this at least once a week – it’s become a family favourite. There’s something truly special about how the rich, nutty pesto clings to every spiral of the zucchini noodles, with little bursts of sweetness from the blistered tomatoes. It’s a complete joy to eat. We often make this for a light lunch in the garden during summer, but it works just as beautifully for a speedy mid-week dinner when you’re short on time but refuse to compromise on taste.
This recipe is for anyone who loves fresh, vegetable-forward meals. It’s naturally low-carb and gluten-free, making it a brilliant option for those with dietary preferences, but honestly, its appeal is universal. It’s the kind of dish that leaves you feeling energised and nourished. Let’s get into the kitchen and create this wonderfully fresh dinner together.
Recipe Overview
This recipe brings together spiralized courgette (zucchini) with a classic homemade basil pesto, blistered cherry tomatoes, and toasted pine nuts. The key is to cook the ‘zoodles’ very briefly so they retain a pleasant bite, preventing them from becoming watery. My first few attempts resulted in a slightly soupy bowl, but I quickly learned that a hot pan and a fast cook are your best friends here. The result is a fresh, aromatic, and deeply flavourful veggie pasta dish that comes together in under 30 minutes.
- 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. The combination of fresh, peppery basil, the rich depth from toasted pine nuts, sharp and salty Parmesan, and fruity olive oil is absolutely divine. It’s a world away from the jarred stuff.
- Ready in Under 30 Minutes: From start to finish, you can have this beautiful meal on the table in about 25 minutes, making it a fantastic solution for busy weeknights.
- Flexible Recipe: This dish is a brilliant base. You can add grilled chicken strips, pan-fried prawns, or a tin of cannellini beans to make it more substantial. It’s very accommodating to whatever you have in the fridge.
- Great for a Light Meal: It works beautifully for a nutritious lunch that won’t leave you feeling sleepy, or a light yet fulfilling evening meal, especially in the warmer months.
- Family Tested: My kids absolutely devour this every time I make it. They love watching the courgettes turn into long, fun spirals, which I’m convinced makes them taste even better!
Ingredients You’ll Need
For the best results, use the freshest ingredients you can find, especially for the pesto. The quality of the basil and olive oil really shines through. I always use a good quality Parmigiano-Reggiano – the real deal makes a noticeable difference to the flavour profile. If you’re looking for other straightforward family meals, our Creamy Chicken And Rice Recipe One Pot Meal is another one we lean on regularly.
- For the Pesto Zucchini Noodles:
- 4 medium courgettes (about 800g)
- 1 tbsp extra virgin olive oil
- 200g cherry tomatoes, halved
- 50g pine nuts, toasted
- Freshly shaved Parmesan, to serve
- Sea salt and freshly ground black pepper
- For the Homemade Pesto:
- 60g fresh basil leaves
- 50g pine nuts
- 1 large clove garlic, roughly chopped
- 50g Parmesan cheese, grated
- 120ml extra virgin olive oil
- 1 tbsp lemon juice
- 1/2 tsp sea salt
Marcus’s Tip: Don’t skip toasting the pine nuts for both the pesto and the topping. It takes just a few minutes in a dry pan and completely transforms their flavour from soft and mild to deep, nutty, and fragrant. Just watch them carefully as they can catch and burn in an instant!
How to Make Pesto Zucchini Noodles
The process is quite straightforward. We’ll make the pesto first, then prepare and cook the courgette noodles and tomatoes before combining everything. The whole thing happens very quickly once you start cooking, so have everything prepped and ready to go.
- Make the Pesto: In a food processor, combine the basil leaves, 50g of pine nuts, chopped garlic, and grated Parmesan. Pulse a few times until roughly chopped. With the processor running, slowly stream in the olive oil until the pesto is smooth but still has some texture. Stir in the lemon juice and salt. Taste and adjust seasoning if needed. You can learn more about the fascinating origins of this Italian sauce here.
- Toast the Garnish: Place the remaining 50g of pine nuts in a small, dry frying pan over a medium heat. Toast for 2-3 minutes, shaking the pan frequently, until they are golden brown and aromatic. Remove them from the pan immediately to prevent them from burning and set aside.
- Prepare the Zucchini Noodles: Wash and trim the ends of the courgettes. Using a spiralizer, create long noodles. If you don’t have one, a julienne peeler also works well. For a guide on different methods, BBC Good Food has some great tips.
- Dry the Noodles: Place the zucchini noodles in a colander and sprinkle lightly with salt. Let them sit for 10-15 minutes. This draws out excess water. Afterwards, gently pat them dry with a clean tea towel or paper towels. I find this step is crucial for avoiding a watery final dish.
- Cook the Tomatoes: Heat 1 tbsp of olive oil in a large frying pan or skillet over a medium-high heat. Add the halved cherry tomatoes and cook for 3-4 minutes, stirring occasionally, until they start to soften and their skins blister slightly.
- Sauté the Zoodles: Add the dried zucchini noodles to the pan with the tomatoes. Using tongs, toss everything together and cook for just 1-2 minutes. You want them to be just heated through and slightly tender, but still with a distinct al dente bite. Be careful not to overcook them.
- Combine and Serve: Remove the pan from the heat. Add about 4-5 tablespoons of your fresh pesto to the pan and toss gently to coat all the noodles and tomatoes. The residual heat will warm the sauce through perfectly.
- Garnish and Enjoy: Divide the pesto zucchini noodles between two bowls. Top with the toasted pine nuts, a generous amount of shaved Parmesan, and a good crack of black pepper. Serve immediately.
Tips From My Kitchen
- Don’t Overcook the Zoodles: The most important tip! Zucchini noodles need only a minute or two in a hot pan. If you cook them for too long, they will release all their water and turn into a mushy, unappetising mess. Think of it as just warming them through.
- The Secret to Non-Watery Sauce: I learned that salting the raw zoodles and letting them drain for 10-15 minutes is a game-changer. It pulls out a surprising amount of liquid, which means your beautiful, rich pesto won’t get diluted. Just be sure to pat them dry before cooking.
- Make-Ahead Pesto: The pesto can be made up to 3 days in advance. Store it in an airtight jar in the fridge with a thin layer of olive oil on top to prevent it from browning. This makes dinner assembly even faster.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 2 days. Be aware that the zoodles will soften and release more water upon reheating. I recommend reheating gently in a pan rather than the microwave.
Equipment You’ll Need
- Spiralizer (or Julienne Peeler)
- Food Processor or Blender
- Large Frying Pan or Skillet
- Colander
- Tongs
Common Mistakes to Avoid
- A Watery Sauce: This is the most common pitfall. It’s caused by not drawing out the excess moisture from the courgettes before cooking, or by overcooking them. Follow the salting and patting-dry step religiously, and cook them for no more than 2 minutes.
- Cooking on Low Heat: You need a medium-high heat to flash-cook the zucchini noodles. A lower temperature will cause them to steam and stew in their own liquid, resulting in a soggy texture.
- Adding the Pesto to a Hot Pan: Never add fresh pesto to a pan that’s still on the heat. The high temperature can cause the fresh basil to turn dark and bitter and the cheese to separate. Always remove the pan from the heat before tossing with the pesto.
Delicious Variations to Try
One of the best things about this recipe is how easily you can adapt it. Once you have the basic technique down, feel free to get creative. For another customisable weeknight meal, you might also like our Easy Ground Beef Tacos Recipe.
- Add Some Spice: For a gentle kick of heat, add 1/4 to 1/2 teaspoon of red chilli flakes to the pan along with the tomatoes.
- Make it Vegan: To make this dish fully plant-based, simply swap the Parmesan cheese in the pesto for a good quality nutritional yeast, which adds a similar cheesy, savoury flavour.
- Boost the Protein: This dish is wonderful with added protein. Toss in some cooked, shredded chicken, pan-fried king prawns, or flakes of grilled salmon at the end. For a vegetarian protein boost, add a tin of drained chickpeas or cannellini beans.
What to Serve With Pesto Zucchini Noodles
This dish is quite complete on its own, but if you want to round it out, here are a few ideas that work beautifully:
- A Simple Green Salad: A handful of rocket or mixed leaves with a sharp lemon vinaigrette cuts through the richness of the pesto.
- Garlic Bread: If you’re not concerned about keeping it low-carb, a slice of crusty garlic bread is fantastic for mopping up any extra pesto at the bottom of the bowl.
- Wine Pairing: A crisp, dry white wine like a Sauvignon Blanc or a Pinot Grigio complements the fresh, herby flavours of the meal wonderfully.
Frequently Asked Questions
Pesto Zucchini Noodles
Ingredients
Method
- Make the Pesto: In a food processor, combine the basil leaves, 50g of pine nuts, chopped garlic, and grated Parmesan. Pulse a few times until roughly chopped. With the processor running, slowly stream in the olive oil until the pesto is smooth but still has some texture. Stir in the lemon juice and salt. Taste and adjust seasoning if needed. You can learn more about the fascinating origins of this Italian sauce here.
- Toast the Garnish: Place the remaining 50g of pine nuts in a small, dry frying pan over a medium heat. Toast for 2-3 minutes, shaking the pan frequently, until they are golden brown and aromatic. Remove them from the pan immediately to prevent them from burning and set aside.
- Prepare the Zucchini Noodles: Wash and trim the ends of the courgettes. Using a spiralizer, create long noodles. If you don't have one, a julienne peeler also works well. For a guide on different methods, BBC Good Food has some great tips.
- Dry the Noodles: Place the zucchini noodles in a colander and sprinkle lightly with salt. Let them sit for 10-15 minutes. This draws out excess water. Afterwards, gently pat them dry with a clean tea towel or paper towels. I find this step is crucial for avoiding a watery final dish.
- Cook the Tomatoes: Heat 1 tbsp of olive oil in a large frying pan or skillet over a medium-high heat. Add the halved cherry tomatoes and cook for 3-4 minutes, stirring occasionally, until they start to soften and their skins blister slightly.
- Sauté the Zoodles: Add the dried zucchini noodles to the pan with the tomatoes. Using tongs, toss everything together and cook for just 1-2 minutes. You want them to be just heated through and slightly tender, but still with a distinct al dente bite. Be careful not to overcook them.
- Combine and Serve: Remove the pan from the heat. Add about 4-5 tablespoons of your fresh pesto to the pan and toss gently to coat all the noodles and tomatoes. The residual heat will warm the sauce through perfectly.
- Garnish and Enjoy: Divide the pesto zucchini noodles between two bowls. Top with the toasted pine nuts, a generous amount of shaved Parmesan, and a good crack of black pepper. Serve immediately.
Notes
I really hope you give these Pesto Zucchini Noodles a try. It’s such a rewarding dish to make – fresh, flavourful, and on the table in no time. It proves that healthy eating can be incredibly enjoyable and full of life. If you do make it, please drop a comment below and let me know how you got on. I love hearing about your experiences in the kitchen!
