Zucchini Noodles with Raw Pesto (Printable)

Spiralized zucchini tossed in raw basil-pine nut pesto with cherry tomatoes for a light, low-carb Italian-style dish.

# Ingredient list:

→ Vegetables

01 - 2 medium zucchinis, spiralized
02 - 1 cup cherry tomatoes, halved

→ Pesto

03 - 2 cups fresh basil leaves, packed
04 - 1/3 cup pine nuts (or walnuts)
05 - 1/3 cup grated Parmesan cheese
06 - 1 garlic clove
07 - 1/3 cup extra virgin olive oil
08 - 1/2 teaspoon sea salt
09 - 1/4 teaspoon freshly ground black pepper
10 - Juice of 1/2 lemon

→ Garnish (optional)

11 - Extra basil leaves
12 - Shaved Parmesan
13 - Cracked black pepper

# Step-by-Step Guide:

01 - Prepare the zucchini noodles using a spiralizer. Place the noodles in a large bowl and set aside.
02 - In a food processor, combine basil, pine nuts, Parmesan, garlic, salt, pepper, and lemon juice. Pulse until finely chopped.
03 - With the motor running, slowly stream in the olive oil until the pesto reaches a creamy consistency. Scrape down the sides as needed.
04 - Add the pesto to the zucchini noodles. Toss gently until well coated.
05 - Fold in the halved cherry tomatoes.
06 - Serve immediately, garnishing with extra basil leaves, shaved Parmesan, and cracked black pepper if desired.

# Expert Advice:

01 -
  • The pesto clings to every strand of zucchini like it was meant to be—no soggy pasta here.
  • Even on hot days, this dish feels vibrant, filling, and never heavy.
02 -
  • I once forgot to dry my zucchini noodles—they watered down the pesto and turned the dish soupy (never again).
  • Switching to walnuts when I ran out of pine nuts brought a lovely earthiness—sometimes a swap improves everything.
03 -
  • Never underestimate the power of thoroughly drying your zucchini noodles—it keeps everything crisp and bright, every time.
  • Sneak in a sprinkle of flaky sea salt at the very end for a restaurant-level touch.
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