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zoodles Pasta - Pesto

Zoodles with Pesto

Course Breakfast
Cuisine American


  • 4 small zucchini, ends trimmed
  • 2 cups packed fresh basil leaves
  • 2 cloves garlic
  • 1/3 cup olive oil
  • 2 teaspoons ¬†fresh lemon juice
  • 1/4 cup freshly grated Parmesan cheeseSalt and pepper, to tasteSundried tomatoes, or cherry or grape tomatoes, optional


  • Directions:
    Create zoodles from the zucchini using your preferred method.
    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 zucchini noodles and pesto until well coated. Top with tomatoes.
Keyword creamy pesto zoodles, pesto zoodles calories, zoodles with pesto and chicken
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