Zucchini Noodles with Basil Pesto

Zucchini noodles cook quickly, but they release enough water to dilute pesto if they are handled like wheat pasta. This method dries the spiralized zucchini first, warms it briefly, and adds basil pesto off the heat for a fresh, concentrated sauce.

Ingredients

• 3 medium zucchini
• 1/2 teaspoon fine salt, plus more to taste
• 2 packed cups fresh basil leaves
• 1/4 cup pine nuts, lightly toasted
• 2 garlic cloves
• 1/4 cup finely grated Parmesan, or nutritional yeast for a dairy-free version
• 1/2 cup extra-virgin olive oil
• Black pepper
• Lemon wedges, optional

Prepare the Zucchini Noodles

1. Trim the zucchini and spiralize it into medium-thick noodles. Cut a few times with kitchen scissors so the strands are easier to serve.
2. Place the noodles in a colander, toss with 1/2 teaspoon salt, and leave for 15 minutes.
3. Wrap the noodles in a clean kitchen towel and press firmly to remove released water. Do not twist so hard that the strands break.

Make the Pesto

4. Pulse basil, pine nuts, garlic, Parmesan, and a pinch of pepper in a food processor.
5. With the motor running, drizzle in the olive oil until the pesto is spoonable but still textured. Taste before adding salt because Parmesan is already salty.
6. Heat a wide skillet over medium-high heat. Add the dried zucchini noodles and toss for only 60–90 seconds.
7. Remove the skillet from the heat. Add enough pesto to coat the noodles and toss gently. Serve immediately with lemon if desired.

Why the Sauce Turns Watery

The two common causes are skipping the drying step and cooking the noodles too long. Zucchini should be warmed, not simmered. Add pesto only after the skillet leaves the heat; prolonged heat darkens basil and encourages more moisture to escape.

Useful Variations

• Use walnuts or almonds instead of pine nuts.
• Add halved cherry tomatoes after the noodles leave the heat.
• Top with grilled chicken, shrimp, white beans, or a soft-cooked egg.
• For a nut-free pesto, use toasted sunflower seeds.

Storage

Pesto can be refrigerated in a covered container for up to four days with a thin layer of olive oil on the surface. Keep raw spiralized zucchini separately for up to two days. Cooked zucchini noodles soften quickly, so assemble only the amount you plan to serve.

Frequently Asked Questions

Do I need a spiralizer? No. A julienne peeler works, or slice the zucchini lengthwise and cut it into thin strips.

Can I serve zucchini noodles raw? Yes. Dry them after salting and toss with pesto just before serving.