Zucchini Noodles with Lemon Pesto

Name: Zucchini Noodles with Lemon Pesto
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 4 medium zucchinis; Salt, to taste; 1 cup fresh basil leaves; 1/4 cup grated Parmesan cheese; 1/4 cup pine nuts; 2 garlic cloves; 1/2 cup olive oil; Zest and juice of 1 lemon; Salt and pepper, to taste

Highlighted under: Light Nourishing Meal Ideas

I absolutely love making Zucchini Noodles with Lemon Pesto, especially during the summer when zucchinis are fresh and abundant. The vibrant flavors of the lemon pesto perfectly complement the mild taste of the zucchini, creating a refreshing dish that's both light and satisfying. I find that spiralizing the zucchini adds a fun texture, and it’s a fantastic way to enjoy a low-carb meal. This dish not only looks great but is also quick to prepare, making it ideal for busy weeknights.

Created by

Emily

Last updated on 2026-02-12T18:42:18.845Z

I still remember the first time I made Zucchini Noodles with Lemon Pesto. It felt like a culinary adventure in my kitchen! I was amazed by how simply spiralizing fresh zucchini transformed it into a beautiful dish. The vibrant lemon pesto I whipped up added a refreshing zing that made the whole meal feel more alive. A tip I learned is to pat the zucchini dry after spiralizing to avoid excess moisture ruining the dish.

Over the years, I’ve played around with different ingredients, but the classic lemon flavor remains my favorite. It’s truly a versatile recipe, and adding a sprinkle of parmesan on top elevates it even more. I love serving this dish warm or at room temperature, making it perfect for picnics too!

Why You Will Love This Recipe
Bright and zesty lemon flavor that invigorates your palate
Light and healthy alternative to traditional pasta
Quick and easy to prepare, perfect for busy days

The Importance of Salt

Salt plays a crucial role in enhancing the flavors of your zucchini noodles. After spiralizing the zucchinis, sprinkling them with salt not only seasons them but also helps draw out excess moisture. This step is vital for preventing the dish from becoming watery once combined with the lemon pesto. Allow the salted zucchinis to sit for about 10 minutes before using them; you’ll notice a significant reduction in moisture, resulting in a firmer, more enjoyable texture.

Use kosher salt for this step, as it dissolves evenly and enhances the natural sweetness of the zucchini. If you're watching your sodium intake, you can reduce the amount of salt used or try alternatives like celery salt or a sprinkle of nutritional yeast to impart a similar savory depth without the added sodium.

Making the Perfect Lemon Pesto

When preparing the lemon pesto, it’s essential to achieve that perfect balance of flavors. The zesty brightness of the lemon zest and juice cuts through the richness of the olive oil and Parmesan cheese, creating a vibrant sauce. If you find the flavor too sharp, consider adding a bit more Parmesan to mellow it out or a teaspoon of honey for a touch of sweetness. Blend until the pesto is smooth yet still has some texture; this ensures it clings nicely to the zucchini noodles.

For nut allergies, you can substitute pine nuts with sunflower seeds or pumpkin seeds. Both alternatives provide a similar crunch and nutty flavor profile. Make sure to toast them lightly in a dry skillet for about 3-5 minutes to enhance their flavors before blending. This step is particularly beneficial for bringing out the natural oils and aroma of the seeds.

Serving Suggestions and Variations

To elevate your Zucchini Noodles with Lemon Pesto, consider garnishing with additional grated Parmesan, fresh basil leaves, or even cherry tomatoes for a pop of color and flavor. A sprinkle of red pepper flakes can add a delightful kick for those who enjoy some heat. Pairing this dish with grilled chicken or shrimp can also turn it into a heartier meal while keeping it light and fresh.

If you want to make this dish in advance, prepare the lemon pesto and store it in an airtight container in the fridge for up to one week. Just remember to give it a good stir before use, as the oil may separate. Cook the zucchini noodles fresh, however, since they are best enjoyed immediately after cooking. To reheat, briefly sauté them in a skillet over medium heat, ensuring they don't overcook and lose their vibrant texture.

Ingredients

For Zucchini Noodles

4 medium zucchinis
Salt, to taste

For Lemon Pesto

1 cup fresh basil leaves
1/4 cup grated Parmesan cheese
1/4 cup pine nuts
2 garlic cloves
1/2 cup olive oil
Zest and juice of 1 lemon
Salt and pepper, to taste

Instructions

Prepare Zucchini Noodles

Using a spiralizer, turn the zucchinis into noodles. Once done, sprinkle with salt and place them on a paper towel to absorb excess moisture.

Make Lemon Pesto

In a blender or food processor, combine the basil leaves, Parmesan cheese, pine nuts, garlic, lemon zest, and lemon juice. Blend while slowly adding the olive oil until the mixture is smooth. Season with salt and pepper.

Combine and Serve

In a large skillet, lightly sauté the zucchini noodles over medium heat for 2-3 minutes until just tender. Remove from heat and toss with the lemon pesto. Serve immediately and enjoy!

Pro Tips

To enhance the flavor, consider adding cherry tomatoes or grilled chicken to the dish.

Storage Tips

If you have any leftover zucchini noodles, store them in an airtight container in the refrigerator. They can last for up to two days but may become slightly soggy as they release moisture. To retain their texture, try layering parchment paper between the noodles to absorb excess moisture.

For the lemon pesto, it can be frozen for longer storage. Simply transfer it to an ice cube tray, freeze until solid, and then store the cubes in a freezer bag. This way, you can have single portions ready to go whenever you want to whip up a quick meal.

Troubleshooting Common Issues

One common issue when making zucchini noodles is that they can become watery when sautéed. To minimize this, make sure to sprinkle salt and allow them to sit before cooking, as mentioned earlier. Additionally, avoid cooking the noodles for too long; just a quick sauté of 2-3 minutes is ideal for retaining their firmness.

If your lemon pesto turns out too thick or grainy, simply add a bit more olive oil or a splash of warm water to loosen it up. Blending the pesto longer might also help achieve a smoother consistency. Taste frequently and adjust seasoning until you find the balance that works for you.

Scaling the Recipe

This recipe easily scales up or down depending on your needs. For a larger gathering, doubling the ingredients is simple; just ensure your food processor can handle the increased volume when making the lemon pesto. If you scale down, consider using a small hand-held chopper instead of a full-sized blender to minimize cleanup.

When scaling down, remember to adjust the cooking time of the zucchini noodles accordingly. A single zucchini might only need a minute or two on the stove. Also, save the lemon zest and juice from half a lemon to maintain the bright flavor without waste.

Questions About Recipes

→ Can I use a different nut in the pest?

Yes, walnuts or almonds can be a great substitute for pine nuts.

→ Can I make the pesto ahead of time?

Absolutely! The pesto can be made a day in advance and stored in the refrigerator.

→ Are zucchini noodles healthy?

Yes, zucchini noodles are low in calories and carbohydrates, making them a great alternative to traditional pasta.

→ What tools do I need to make zucchini noodles?

A spiralizer is ideal for making zucchini noodles, but you can also use a vegetable peeler to create ribbons.