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Pesto Zucchini Noodles in a plate with a fork

Pesto Zucchini Noodles

5 stars (32 ratings)
18 Comments
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Gluten Free Gluten Free Dairy Free Dairy Free Vegetarian Vegetarian Vegan Vegan Egg Free Egg Free Paleo Paleo Low Carb Low Carb Refined Sugar-Free Refined Sugar Free

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These pesto zucchini noodles are a celebration of summer's best! Tender zucchini noodles are tossed in an easy kale pesto and topped with pistachios and pomegranate arils. It's a simple but delicious gluten-free meal, and it's ready in just 20 minutes!

If you're a fan of zucchini noodles, our 15-minute zucchini spaghetti and our zucchini noodles with pesto and tomatoes are a must-try!

Pesto Zucchini Noodles in a plate with a fork

Table of contents

  • Pesto zucchini noodles ingredients
  • Here's what you need for the kale pesto
  • How to cook zucchini noodles with pesto
  • Serving suggestions
  • Recipe FAQs
  • Popular zucchini noodle recipes

If you're craving a meal that you can twirl around a fork that's delicious yet healthy, you've got to try these pesto zucchini noodles.

It's what we make in the heat of summer when zucchini and basil are in season. Fresh zucchini noodles are tossed in an easy kale pistachio pesto for a super flavorful dinner that won't weigh you down.

We're big fans of zucchini noodles, and although they don't take the place of pasta, they taste delicious when they're smothered in sauce. The easiest way to make noodles with zucchini is by using a julienne peeler. A mandoline with the julienne attachment works too, as does a vegetable spiralizer if you have one. You can eat these zucchini noodles raw, but we sautƩ them to make them soft and spaghetti-like.

We put a spin on traditional pesto by adding kale and using pistachios. Pistachios have a rich sweet flavor that goes so well with the other pesto ingredients, and the kale packs a nutritional punch. We highly recommend making a double batch of pesto and freezing some for another meal.

Pesto zucchini noodles ingredients

The ingredient list might be short, but these zucchini noodles with pesto deliver big on flavor. Here's everything you need to make them:

  • Zucchini – long, firm, medium-sized zucchinis are ideal for making zucchini noodles. If you're hesitant about veggie noodles, use regular pasta or gluten-free noodles instead. Or even better, use a mix of regular and zucchini noodles!
  • Olive oil – a bit of olive oil is what we use for sautĆ©ing.
  • Sea salt – salt helps draw out the water from the zucchini, making them softer and more spaghetti-like.
  • Pistachios and pomegranate arils – for serving.

Here's what you need for the kale pesto

  • Kale – kale gives the pesto a nutritional boost, but it also gives it texture and a bright green color. We use curly kale but you can use another variety like lacinato kale or spinach instead.
  • Olive oil – olive oil is a key ingredient in pesto, helping to emulsify it, and adding great flavor.
  • Basil – fresh basil is wonderfully aromatic and gives pesto its peppery, savory-sweet taste.
  • Pistachios – we like switching up the nuts we use in pesto, and pistachios work perfectly here. They add a rich sweet flavor. We use unsalted pistachios which you can buy shelled, but it's also easy to pop the shells off yourself.
  • Lemon juice – lemon juice balances out this pesto with its brightness and acidity.
  • Parmesan – parmesan offers a nutty salty flavor, while also making it creamy. You can easily swap it for nutritional yeast to make it vegan.
  • Garlic – a couple of garlic cloves give the pesto a spicy kick!
  • Sea salt
Zucchini noodles with pesto in a bowl with pomegranate and pistachios

How to cook zucchini noodles with pesto

These zoodles with pesto are a delicious light meal you can enjoy warm or cold any time of year. It's an easy recipe that comes together in just three simple steps:

  1. SautƩ the zucchini noodles in olive oil and sprinkle with salt. They're done when they're soft and twirlable.
  2. Blend all the pesto ingredients together until smooth.
  3. Pour the pesto over the noodles and then garnish with pistachios, pomegranate arils, and a sprinkle of parmesan cheese.

Full recipe instructions are in the recipe card below.

Serving suggestions

These zucchini noodles with pesto are a complete meal on their own, but you can make it more substantial by adding a protein like grilled tofu, lemon garlic fish, or baked chicken breast. It also makes a great side dish alongside other Italian-inspired foods!

Although this is a meal we typically eat in the summer, the green and red colors make this dish feel festive. Serve this veggie-packed meal around Thanksgiving and Christmas when you've had your fill of the usual starchy fare!

Recipe FAQs

How long do leftovers keep?

For the best taste and texture, zucchini noodles are definitely best eaten soon after they're made. Leftovers can be kept in the fridge for up to 3 days and enjoyed warm or cold.

Can I make the pesto ahead of time?

Absolutely! You can make the pesto up to 3 days ahead of time and store it in the fridge in an airtight container or sealed jar. You can also freeze it for up to 3 months!

Can I use a different nut in the pesto?

Yep, if you prefer not to use pistachios, you can use classic pine nuts, walnuts, or pumpkin seeds instead. Just keep in mind that each nut or seed will offer its own taste and texture.

What's the best way to make zucchini noodles?

Our preferred way of making zucchini noodles is with a julienne peeler, but you can also use a spiralizer or mandoline.

A fork twirling Pesto Zucchini Noodles

Popular zucchini noodle recipes

  • Tomato Zoodle Frittata
  • Spicy Sesame Chicken Zoodles
  • Healthy Pumpkin Alfredo with Wilted Garlic Kale
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5 stars (32 ratings)
Pesto Zucchini Noodles in a plate with a fork

Pesto Zucchini Noodles Recipe

Prep: 20 minutes mins
Cook: 0 minutes mins
Total: 20 minutes mins
Rate Recipe Print
These pesto zucchini noodles are a celebration of summer's best! Tender zucchini noodles are tossed in an easy kale pesto and topped with pistachios and pomegranate arils. It's a simple but delicious gluten-free meal, and it's ready in just 20 minutes!
4 servings

Ingredients

  • 4 medium zucchini (julienned with a julienne peeler)
  • 1 tablespoon olive oil
  • ¼ teaspoon sea salt
  • Pistachios and pomegranate (to serve)

Kale Pesto

  • 3 stalks kale (stem and inner rib removed)
  • ā…“ cup EACH: olive oil, basil, pistachios, lemon juice, and parmesan cheese (or sub nutritional yeast to keep it vegan)
  • 2 cloves garlic
  • ¾ teaspoon sea salt

Instructions 

  • Heat the oil in a large, non-stick pan over medium heat. Add the zucchini noodles and sprinkle with salt. Cook, tossing the noodles, for 2 minutes, or until they are soft and twirlable.
    4 medium zucchini, ¼ teaspoon sea salt, 1 tablespoon olive oil
    image for recipe instruction
  • Place all of the ingredients for the pesto into a blender and blend until it is very smooth.
    3 stalks kale, ā…“ cup EACH: olive oil, basil, pistachios, lemon juice, and parmesan cheese, 2 cloves garlic, ¾ teaspoon sea salt
    image for recipe instruction
  • Pour the pesto over the noodles and toss well. Plate the noodles and then serve them topped with pistachios and pomegranate seeds.
    Pistachios and pomegranate
    image for recipe instruction

Notes

When making the zucchini noodles, discard the seedy middle part.

Nutrition

Serving: 1 serving = ¼ of the recipe, Calories: 435kcal (22%), Carbohydrates: 29g (10%), Protein: 12g (24%), Fat: 33g (51%), Saturated Fat: 6g (38%), Polyunsaturated Fat: 6g, Monounsaturated Fat: 20g, Cholesterol: 6mg (2%), Sodium: 589mg (26%), Potassium: 985mg (28%), Fiber: 8g (33%), Sugar: 17g (19%), Vitamin A: 745IU (15%), Vitamin C: 53mg (64%), Calcium: 173mg (17%), Iron: 2mg (11%)
Ā© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.

Pesto Zucchini Noodles in a plate with a fork

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For more healthy meal ideas, check out all of our zucchini recipes!

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Kristen Stevens

Kristen Stevens

Hi, I'm Kristen! I LOVE everything to do with food: making it, taking pictures of it, and (the best part) eating it. ♔♔♔

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Posted: 12/17/2014 Updated: 03/28/2023
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