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zoodles Pasta - Pesto

Zoodles with Pesto Recipe

Natalie LaVolpe


  • 4 small zucchini, ends trimmed
  • 2 cups packed fresh basil leaves
  • cloves garlic
  • 1/3  cup olive oil
  • 2 teaspoons fresh lemon juice
  • 1/4  cup freshly grated Parmesan cheese Salt and pepper, to taste, Halved cherry tomatoes, grape tomatoes, or sundried tomatoes, optional


  • Directions:
    Create zoodles from the zucchini using your preferred method (above).
    Combine the basil and garlic in a food processor and pulse until coarsely chopped. Using a steady stream, slowly add in the olive oil while the food processor is still on. Scrape the sides of the processor and add the lemon juice and Parmesan cheese and pulse until blended. Add salt and pepper to taste.
    Toss cooked or raw zoodles with pesto until well coated. Top with tomatoes if using.
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