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Pesto Zoodles Recipe: Zucchini Noodles With Pesto

Spiralized zucchini noodles with pesto are delicious! This healthy summer pesto zoodles recipe is simple, healthy, low carb, and ready in just 10 minutes.

by Maya Last Updated on February 26, 2020 10 Comments

zucchini noodles with pesto ready to eat
Jump to Recipe

This meal is about as easy as it gets. This zucchini noodles with pesto recipe can be ready in less than 10 minutes, seriously! That’s what I mean when I say easy!  Literally, all you have to do is whirl up some of this creamy, tangy, and basil packed pesto for 2.2 seconds, blister a few cherry tomatoes until they’re ready to POP (which takes about 3 minutes), and toss with some fresh zucchini noodles. It’s easy enough enjoy this pesto zoodles recipe any old time. This is the life!

I chose to keep the zucchini noodles raw because I wanted this dish to resemble a fresh summer salad instead of a heavy pasta. It’s similar to a cold pasta salad like this one, but made with veggies. It feels a lot like a zucchini noodle salad.

And let me tell you, it was the right decision. You still get a little warmth from the blistered tomatoes, but the cool crisp zucchini topped wtih the creamy walnut pesto just screams summer. I see plenty of picnic baskets stuffed with jars of this pasta in your future.

PLUS, since you’re not cooking the zucchini noodles, you don’t have to worry about them watering down the sauce. Score.

The pesto is a tangy blend of basil, walnuts, olive oil, lemon, salt, and ghee. Yes, ghee! It makes the pesto creamy and less oily, which in turn makes a better sauce for sticking to the zucchini noodles. You’ve got to try this variation of pesto.

What Is Pesto?

Pesto is a sauce that comes from Italy. Traditionally, cheese and pine nuts are the main ingredients, along with basil and oil. You can purchase it store-bought, but you can easily make it at home.

My paleo pesto is made with walnuts, ghee, olive oil, garlic, and lemon juice. Pesto goes beautifully with pasta, especially my zucchini noodles recipe.

How To Make Pesto Zoodles

This cool refreshing zucchini pasta is perfect for summer, or anytime you are craving something fresh to eat. Makes a wonderful lunch or side dish.

Here are the easy steps to get you started on these easy zucchini noodles with pesto:

  • Spiralize the zucchini noodles.

zoodles ready for recipe

  • Blend pesto ingredients together. Pulse basil, olive oil, walnuts, salt, garlic, lemon juice, and ghee in a blender until smooth and creamy.

bowl of pesto with zucchini noodles

  • Blister the cherry tomatoes. Use a skillet and heat them until they are hot and popping.

tomatoes for pesto zucchini noodles

  • Mix zucchini noodles with pesto. Toss in the blistered tomatoes and serve.

OPTIONAL TIP: If you would prefer this to be a hot dish, you can cook the pesto and zucchini noodles for about 3 minutes in the skillet. Find a full guide on how to make zucchini noodles here if you prefer to cook them.

zucchini noodles with pesto

Do Zoodles Really Taste Like Pasta?

Yes, they are similar to pasta, though of course not identical in texture. Pasta in itself doesn’t have a lot of flavors and is typically the canvas to go with whatever sauce you are using.

And it’s just the same with the spiralized zucchini recipes. The zoodles themselves aren’t super flavorful; it’s the other ingredients that go with them that enhance their flavors.

Are Zoodles Healthy?

Yes, this entire zucchini noodles with pesto recipe is incredibly good for you. Here is a breakdown of some of the vitamins and minerals you get when you eat this zucchini noodle pasta:

  • Walnuts – Not only do they taste great, but they are also filled with iron, vitamin E, omega 3 fatty acids, and calcium.
  • Basil – It has potassium, magnesium, calcium, fiber, vitamin K, and zinc.
  • Ghee – There is plenty of healthy fat in ghee as well as vitamin E and vitamin A.
  • Garlic – You can add a punch of flavor to almost any dish with a little bit of garlic. And, you get vitamin C, vitamin B6, fiber, copper, selenium, and iron.
  • Tomatoes – These beautiful fruits are packed with folate, vitamin K, lycopene, and vitamin C.
  • Zucchini – This low carb veggie packs potassium, folate, vitamin C, riboflavin, and manganese. And zucchini pesto pasta just might be the best way to enjoy it!

How To Store This Pesto Noodles Recipe

You can store the ingredients together in an airtight container and serve cold. Or you can store the pesto, noodles, and tomatoes all separately, and mix together when you are ready to eat.

Here is how to store the ingredients separately:

  • Pesto can be stored in a glass jar for up to a week in the refrigerator. Or if you prefer, you can freeze the pesto too. Either freeze it into cubes by placing it in an ice cube tray then popping them out when they are frozen or place it in a freezer container — thaw in the fridge before serving.
  • Zucchini noodles can be stored in a container with a paper towel. The paper towel will help absorb moisture, so they don’t become soggy. They will last 2-3 days in the fridge.
  • Tomatoes can be stored right on the counter, or in the fridge.

zucchini noodles with pesto and tomatoes

What To Serve With Pesto Zoodles

You can eat this easy zoodle recipe all by itself for lunch or a light dinner.

But when you want a bit more protein, try some of these entrees to go with my healthy zucchini noodle recipe:

  • The Best Easy Paleo Meatloaf – This is so good and the Italian flavors work well together.
  • The Best Easy Chicken Piccata – Tangy and packed full of flavor.
  • Beef Chuck Eye Steak – So thick and juicy, plus these are perfect if you’re on a budget.

Pesto Zoodles Recipe: Zucchini Noodles With Pesto:
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RECIPE CARD

zucchini noodles with pesto ready to eat
4.91 from 11 votes

Pesto Zoodles Recipe: Zucchini Noodles With Pesto

Spiralized zucchini noodles with pesto are delicious! This healthy summer pesto zoodles recipe is simple, healthy, low carb, and ready in just 10 minutes.

Course Main Course
Cuisine American
Keyword pesto zoodles, zoodles recipe, zucchini noodles with pesto
Calories 326 kcal
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Author Maya Krampf from WickedSpatula.com
Servings 4 servings
★ Review Print

Ingredients

Please ensure Safari reader mode is OFF to view ingredients.

  • 1 lb Zucchini noodles

Pesto

  • 1 cup Fresh basil (tightly packed)
  • 6 tablespoons Olive oil
  • 1/4 cup Walnuts
  • 1 tablespoon Ghee
  • 1 small clove Garlic
  • 1 teaspoon Lemon juice
  • Sea salt (to taste)

Burst Tomatoes

  • 1 cup Cherry tomatoes
  • 1 tablespoon Olive oil
  • Sea salt
Click to convert between US & metric measurements:
US Customary - Metric

Instructions

More TIPS about this paleo recipe in the post above!

  1. Spiralize the zucchini and set aside.
  2. In a blender or food processor blend all of the pesto ingredients together until smooth. Season with salt to taste.
  3. In a medium-size skillet heat 1 tablespoon of olive oil over medium-high heat. Add in the tomatoes and a generous pinch of quality salt. Toss for 3 minutes or until starting to blister and pop.

  4. Toss the zucchini noodles with the pesto and the tomatoes and serve.

Recipe Notes

Serving Size: 1 1/2 cup

Nutrition Information Per Serving

Nutrition Facts
Amount per serving. Serving size in recipe notes above.
Calories 326
Fat 33g
Protein 3g
Total Carbs 6g
Net Carbs 5g
Fiber 1g
Sugar 4g

Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.

© Copyright Wicked Spatula. We'd LOVE for you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe instructions to social media or websites. You may share a photo with a link back instead.

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    Recipe Rating




    10 Comments

  1. wilhelmina

    ReplyAugust 28, 2019

    5 stars
    This was so easy and flavorful! Loved it!

  2. Veena Azmanov

    ReplyAugust 28, 2019

    5 stars
    My plan for this weekend is this awesome and yummy recipe. Thanks.

  3. Tonje

    ReplyAugust 28, 2019

    5 stars
    What a great way to use in season produce! I happen to have way too much courgette and tomatoes, so now I know what to do with them! Thanks!

  4. Alexandra

    ReplyAugust 28, 2019

    5 stars
    A beautiful dish – love the colours 🙂 This is a dish I can’t wait to enjoy when the weather warms up here a bit in Australia!

  5. Kristen Hess

    ReplyAugust 27, 2019

    5 stars
    These look healthy and delicious

  6. Beth

    ReplyAugust 27, 2019

    5 stars
    What a delicious, versatile dish! I can tell this will be a hit with my kiddos too!

  7. Irina

    ReplyAugust 27, 2019

    5 stars
    Made it tonight. These pesto zoodles are so GOOD! Easy and delicious! Your recipe is in my collection right now. Thanks for sharing.

  8. Natalie

    ReplyAugust 27, 2019

    5 stars
    I love zucchini noodles but never tried making this at home. Looks and sounds so delicious and healthy – perfect for dinner.

  9. Genevieve

    ReplyAugust 27, 2019

    5 stars
    I love zoodles and this recipe looks SO delicious!

  10. Becky

    ReplyMay 15, 2016

    5 stars
    Ghee in pesto? Sounds amazing! I am all about not having to worry about my zoodles watering down my sauce, so I am definitely going to try this.

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