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Piles of zoodles with pesto and whole grilled tomatoes on a white platter.

Zoodles with Pesto

  • Author: Christine Pittman
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: Entrée
  • Method: No-Cook
  • Cuisine: American

DESCRIPTION

Zoodles with Pesto is an easy, no-cook vegetarian dinner that’s sure to please. No need for a special spiral cutter!
Try serving with grilled chicken or vegetables.


Ingredients

Scale
  • 6 large zucchini
  • ½ tsp. Salt, divided
  • 2 Tbsp. toasted pine nuts
  • 2 garlic cloves, peeled
  • 2 and ½ cups packed fresh basil leaves, thick stems removed
  • ½ cup grated Pecorino or Parmesan cheese
  • ½ cup extra virgin olive oil

Instructions

  1. Using a julienne peeler or spiral slicer, create zucchini “noodles.” Place a colander into a large bowl. Transfer zucchini noodles to colander. Sprinkle ¼ teaspoon of the salt over zucchini, toss to coat; set aside to drain.
  2. In the bowl of a food processor fitted with blade attachment add toasted pine nuts and garlic. Cover and pulse until ingredients are well minced.
  3. Add basil, Pecorino, olive oil, and remaining ¼ teaspoon of the salt. Pulse until all ingredients are finely minced and have formed a thick sauce.
  4. Discard any liquid that drained from zucchini. Using paper towels, pat zucchini dry; transfer to same bowl used for draining. Add pesto, toss to coat. 
  5. Serve immediately.