These Zucchini Noodles with Pesto are light, fresh, and packed with bold flavors. Spiralized zucchini tossed in a creamy basil and sunflower seed pesto makes for a satisfying, low-carb meal you’ll crave again and again.
You know how some recipes just stick with you? This one takes me back to a summer when I was desperately trying to eat healthier but still craved something… comforting. I’m a pasta lover through and through, so the idea of replacing it with zucchini felt kinda meh.
But, it was one of those “let’s try it” moments after I had way too many zucchinis from the garden (seriously, they multiply). I pulled out my neglected spiralizer and gave it a whirl. The first attempt? Bland. The second? Slightly better with olive oil and garlic. But when I finally blended up a batch of pesto with sunflower seeds instead of pricey pine nuts? Boom.
Suddenly, I had this vibrant, silky sauce coating the tender zucchini noodles, and it just worked. It felt fresh, indulgent, and—dare I say—better than regular pasta? Okay, maybe not better, but pretty darn close for something so simple.
Now? It’s one of my go-tos when I want to feel fancy but also not weighed down.
Why You’ll Love This Zucchini Noodles With Pesto Recipe?
Wondering if Zucchini Noodles with Pesto are worth the hype? Let me convince you:
- Quick & Easy: Done in under 25 minutes—faster than boiling pasta.
- Low-Carb Goodness: All the twirlable fun of pasta without the carb crash.
- Naturally Gluten-Free: Great for guests with dietary restrictions.
- Creamy Without Cream: Almond milk gives the sauce a silky texture.
- Loaded with Flavor: Fresh basil, garlic, and toasted sunflower seeds = flavor explosion.
It’s healthy but doesn’t taste healthy—if you know what I mean.
Ingredient Notes:
Let’s keep it simple but delicious:
- Zucchini: Go for medium-sized zucchini—they’re less watery than the big guys. No need to peel, just spiralize and you’re good to go.
- Sunflower Seeds: A nut-free, budget-friendly swap for pine nuts. Toasting them adds a cozy, nutty flavor.
- Fresh Basil: Essential for that classic pesto punch. Skip dried basil here—it’s not the same vibe.
- Garlic: Adds a bold, savory kick to balance the greens.
- Olive Oil: Extra virgin is best for richness and smooth blending.
- Parmesan: Use freshly grated Parmesan for the best taste—or go with nutritional yeast for a vegan twist.
- Almond Milk: Unsweetened, please! It keeps the sauce light and creamy without overpowering the other flavors.
Pro Tip: If you’re not dairy-free but want a creamier sauce, try a splash of heavy cream instead of almond milk.
How To Make Zucchini Noodles With Pesto?
You won’t believe how simple this is. Let’s break it down:
Step 1: Spiralize the Zucchini
Trim the ends of the zucchini. If they’re too long for your spiralizer, cut them in half so they fit. Use the medium blade for a perfect pasta-like texture. Gently spiralize, making sure you get those long, twirlable noodles—because the fun is in the twirling, right?
Step 2: Toast the Sunflower Seeds
Heat a small skillet over medium heat. Toss in the sunflower seeds and stir for about 2-3 minutes, just until they’re lightly golden and smell amazing. Don’t walk away here—they burn fast!
Step 3: Make the Pesto
Add the toasted sunflower seeds, basil leaves, garlic, olive oil, salt, and Parmesan to a food processor. Blend until you have a thick, slightly textured pesto. If it feels too thick, add a splash more olive oil to loosen it up.
Step 4: Cook the Zucchini Noodles
Heat a teaspoon of olive oil in a large skillet over medium heat. Add the zucchini noodles and toss gently for about 2-5 minutes. Keep them moving so they don’t overcook—nobody likes soggy zoodles. Aim for that perfect al dente texture with a slight bite.
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Step 5: Combine the Pesto & Almond Milk
Stir the pesto into the skillet with the zucchini noodles. Add the unsweetened almond milk and toss gently until the sauce evenly coats the noodles. Let it heat through for about 2 minutes—just enough to warm the sauce without making the zucchini mushy.
Step 6: Serve & Enjoy
Plate your gorgeous green noodles and finish with extra Parmesan (or nutritional yeast if you’re dairy-free). Maybe a crack of black pepper? Trust me, it’s the perfect finishing touch.
Storage Options:
Zucchini noodles are best fresh, but here’s how to make leftovers work:
- Fridge: Store in an airtight container for up to 2 days. The noodles may soften a bit but still taste great.
- Freezer: Not recommended—zoodles turn mushy when frozen.
- Reheating Tip: Warm gently in a skillet over low heat with a splash of almond milk to keep the sauce creamy.
Variations and Substitutions:
Want to mix it up? Try these ideas:
- Nut-Free: Stick with sunflower seeds or try pumpkin seeds instead.
- Cheese-Free: Swap Parmesan for nutritional yeast for a vegan version.
- Extra Creamy: Stir in a spoonful of cashew cream for a richer sauce.
- Protein Boost: Add grilled chicken, shrimp, or even tofu.
- Spicy Kick: A pinch of red pepper flakes adds just the right heat.
What to Serve with Zucchini Noodles With Pesto?
These zoodles are fantastic on their own but can easily be paired with:
- Grilled Chicken Breast – Simple, juicy, and protein-packed.
- Shrimp Scampi – That garlic-basil combo? So good.
- Garlic Bread – If you’re not low-carb, of course.
- A Chilled Sauvignon Blanc – Crisp white wine balances the basil perfectly.
Frequently Asked Questions:
Do I have to cook the zucchini noodles?
Nope! Raw zoodles work too—just toss them directly with the pesto for a crunchier, fresher feel.
How do I keep them from getting soggy?
Don’t overcook! A quick toss for 2-3 minutes keeps them tender-crisp.
Can I make the pesto in advance?
Yes! Store it in the fridge for up to a week or freeze it in ice cube trays for easy portions.
So there you have it—Zucchini Noodles with Pesto that are fresh, flavorful, and so easy, they’ll become part of your regular rotation. Whether you’re low-carb, gluten-free, or just want something lighter than pasta, this recipe delivers.
If you give it a try, let me know! Did you toss in some grilled chicken? Try a spicy twist? Share your version in the comments—I’d love to hear how you make it your own!
Now go grab those zucchinis and let’s get spiralizing!
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Keep the Flavor Coming – Try These:
Zucchini Noodles With Pesto
Ingredients
For the Zucchini Noodles:
- 4 medium zucchinis approximately 14 oz
- 1 tsp extra virgin olive oil for stir-frying
For the Sunflower Seed Pesto:
- ⅓ cup sunflower seeds
- 2 cups fresh basil leaves
- ⅓ cup extra virgin olive oil
- 3 garlic cloves peeled
- ¼ tsp salt adjust to taste
- ¼ cup shredded Parmesan cheese or nutritional yeast for a vegan option
For the Sauce:
- ¼ cup unsweetened almond milk
Instructions
Prepare the Zucchini Noodles:
- Trim both ends of the zucchinis.
- If the zucchinis are too long for the spiralizer, slice them in half for easier handling.
- Secure each zucchini in the spiralizer and turn to create long, noodle-like strands. Ensure the zucchini is centered and press firmly to avoid shorter curls.
- Set the spiralized zucchini aside on a plate.
Toast the Sunflower Seeds:
- Heat a small skillet over medium heat.
- Add the sunflower seeds and toast them for 2-3 minutes until fragrant and lightly golden.
- Stir occasionally to avoid burning.
Prepare the Sunflower Seed Pesto:
- Transfer the toasted sunflower seeds to a food processor.
- Add the fresh basil leaves, olive oil, garlic cloves, salt, and Parmesan cheese (or nutritional yeast for a vegan alternative).
- Blend for approximately 1 minute until the mixture becomes a smooth paste.
- Pause to scrape down the sides of the food processor if necessary and blend again for a uniform texture.
Cook the Zucchini Noodles:
- Heat 1 teaspoon of olive oil in a large skillet over low-medium heat.
- Add the spiralized zucchini and cook for 2-5 minutes, tossing gently with tongs.
- For a slightly crunchy, al dente texture, cook for 2-3 minutes. If you prefer softer noodles, continue cooking up to 5 minutes.
Combine Pesto and Almond Milk:
- Stir the prepared sunflower seed pesto into the skillet with the zucchini noodles.
- Pour in the unsweetened almond milk and toss the noodles until evenly coated.
- Cook for an additional 1-2 minutes to heat the sauce and allow the flavors to blend.
- If the sauce appears too thick, add a splash more almond milk to thin it slightly.
Serve:
- Transfer the zucchini noodles to serving plates.
- Garnish with additional Parmesan or nutritional yeast and freshly cracked black pepper if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
