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Easy Pesto Zucchini Noodles

A light and refreshing low-carb dish featuring crisp zucchini noodles tossed in a vibrant, fragrant basil pesto.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 large zucchinis approx 600g
  • 1/2 cup fresh basil pesto 120 ml
  • 1/4 cup pine nuts 30 g
  • 1/4 cup grated parmesan cheese 25 g
  • 1 tbsp extra virgin olive oil 15 ml
  • 1/4 tsp sea salt 1 g
  • 1/4 tsp cracked black pepper 0.5 g

Equipment

  • Spiralizer
  • Large non-stick pan
  • Paper towels

Method
 

Preparation
  1. Wash the zucchinis thoroughly under cold running water.
  2. Use a spiralizer to turn the zucchinis into long, noodle-like strands.
  3. Pat the zucchini noodles gently with paper towels to remove excess moisture.
  4. Toast the pine nuts in a dry skillet over medium heat until golden-brown.
  5. Heat the olive oil in a large non-stick pan over medium-high heat.
  6. Add the zucchini noodles to the pan and sauté for 2 minutes.
  7. Reduce heat to low and fold in the basil pesto until well coated.
  8. Toss gently for 1 minute until the pesto is warmed through.
  9. Season the dish with sea salt and black pepper.
  10. Transfer to a bowl and garnish with toasted pine nuts and parmesan cheese.

Notes

Store in an airtight container in the fridge for up to 2 days. Avoid freezing. Reheat briefly in a pan over medium heat.