Zucchini Noodles with Raw Pesto (Printable)

Spiralized zucchini tossed in raw basil-pine nut pesto with cherry tomatoes for a bright, no-cook low-carb meal.

# 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

# How to Make It:

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 Suggestions:

01 -
  • You’ll be amazed at how much flavor bursts from the basil when it isn’t cooked.
  • This recipe can jump effortlessly from light lunch to dinner party centerpiece—just add a glass of crisp white wine.
02 -
  • If you skip drying the zucchini noodles, the pesto turns watery and loses its punch.
  • Switching pine nuts for walnuts gives the pesto a milder, earthier character I now love for weekday meals.
03 -
  • Let the pesto sit for a few minutes so the flavors can meld—it’s a game-changer.
  • Toss your zucchini noodles and pesto just before serving for the freshest texture and color.
Go Back