Save Basil always hits me as the smell of summer—freshly cut, tangy, and bold. Last year, knee-deep in a bountiful zucchini haul and with a stubborn heat wave outside, I started spiralizing with abandon. The cool snap of raw zucchini noodles immediately transported me away from anything oven-related. I love that this dish lets vegetables shine in their crispest, brightest form. There was something playful about assembling it, almost like building an edible bouquet.
The first time I made zucchini noodles with pesto, I was running late for a lunch with my sister. We ended up laughing at the counter, cherry tomatoes rolling everywhere, eating straight from the bowl. Somehow, that made it even more delicious—no plates required, just two forks and great company.
Ingredients
- Zucchinis: Spiralizing is oddly satisfying, and blotting the noodles dry prevents them from getting soggy.
- Cherry tomatoes: Their bright pop brings sweetness and juicy texture that lifts the salad.
- Fresh basil leaves: Packed tight, this creates a punchy, aromatic base for the pesto.
- Pine nuts or walnuts: Toast them lightly for a richer flavor (if you like), though raw keeps the pesto mellow and buttery.
- Grated Parmesan cheese: Use real Parmigiano-Reggiano if you can; it adds nutty, savory depth.
- Garlic: Just one clove is enough—raw garlic goes a long way here.
- Extra virgin olive oil: Always add it in a slow drizzle for the creamy emulsion you want in pesto.
- Sea salt and black pepper: Adjust to taste, but don’t be shy—they highlight everything else.
- Lemon juice: A squeeze brightens all the flavors, learned after forgetting it once and missing its lift.
- Optional garnishes (extra basil, shaved Parmesan, cracked pepper): These make the final dish feel a little bit fancy with almost no effort.
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Instructions
- Spiralize the zucchini:
- Push the zucchinis through your spiralizer or julienne peeler and pile the ribbons into a large bowl; they’ll look like green spaghetti.
- Process the pesto:
- In a food processor, pulse basil, pine nuts, Parmesan, garlic, salt, pepper, and lemon juice until it’s all finely minced—don’t worry about obsessing over completely smooth texture.
- Blend in the olive oil:
- With the machine running, drizzle in olive oil until the pesto turns creamy and rich, scraping down the bowl as you go.
- Combine noodles and pesto:
- Spoon the pesto over the zucchini noodles and toss them gently—the noodles are delicate, so a soft hand keeps things from getting mushy.
- Add cherry tomatoes:
- Fold in the halved tomatoes, letting their juice mingle with the pesto slicked noodles for a burst of freshness.
- Finish and serve:
- Twirl onto plates or keep it casual, sprinkle with extra basil and Parmesan, and add a grind of black pepper before eating.
Save 
Save We served this at a little garden get-together last August, and suddenly everyone was hovered around the bowl, topping off their plates and striking up spontaneous conversations about homegrown basil. Somehow this simple dish became the highlight of the evening, its freshness matching the late summer air.
Mastering Zoodle Texture
The trick with zucchini noodles is not just in spiralizing but in making sure they stay firm—blotting with paper towels, never squeezing, preserves their bite. If you prep them a few minutes ahead, they dry out just enough for sturdy twirling. Sometimes I arrange the noodles in a colander with a pinch of salt while I make the pesto, which also helps draw out a little extra moisture. This prevents any accidental watering down of those punchy pesto flavors. It’s the small things that make a big difference when working with delicate produce.
Making Perfectly Creamy Pesto
I used to think the more you blitz basil in the food processor, the better, until a slightly bitter aftertaste proved me wrong—the sweet spot is stopping while it’s still a vibrant green. Adding the olive oil in a slow, steady stream makes all the difference for emulsifying the sauce, so I like to sneak a taste halfway through to adjust seasoning or smoothness. Sometimes I’ll add a splash more olive oil or an extra tiny squeeze of lemon at the end for balance. The result should feel glossy and a little decadent, almost as if you’re cheating how healthy the dish actually is. Pesto, to me, is all about adjusting on the fly.
Serving and Storing Tips
These zucchini noodles are best eaten right after tossing, when the tomatoes are juicy and the pesto is fresh—waiting too long gives the noodles time to wilt. If you need to store leftovers, keep the pesto, tomatoes, and noodles separate, then combine just before eating for the best texture. When prepping ahead for gatherings, I spiralize and chop everything in advance but wait until the very last minute to toss it all together, and it pays off every time.
- Add crushed red pepper if you like a little heat.
- Nutritional yeast makes an easy vegan Parmesan swap.
- For extra crunch, top with toasted seeds or nuts just before serving.
Save 
Save This dish is a fast, joyful celebration of summer produce—so dig in while the basil is still bright and savor every cool, herby bite.
Recipe FAQ
- → How do I prevent zucchini noodles from getting soggy?
Pat spiralized zucchini dry with paper towels or sprinkle salt and let sit for 10 minutes, then blot excess moisture. Toss pesto right before serving to keep noodles crisp.
- → What can I use instead of pine nuts?
Walnuts or almonds make great substitutes and provide similar richness; toast them lightly for extra flavor before blending into the pesto.
- → Can I make the pesto ahead of time?
Yes—store pesto in an airtight container with a thin film of olive oil on top to slow browning. Use within 2–3 days and stir before tossing with noodles.
- → Is it necessary to use a spiralizer?
No—a julienne peeler or mandoline set to matchstick size will produce similar zucchini ribbons suitable for tossing with the pesto.
- → How can I make this dairy-free?
Replace Parmesan with nutritional yeast or omit cheese and increase nuts slightly for body; adjust salt to taste to maintain the savory profile.
- → What are good serving suggestions?
Serve as a light entrée or alongside grilled fish or roasted vegetables; garnish with extra basil leaves, shaved Parmesan, and a crack of black pepper.
