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Published February 25, 2015 | Last Updated October 6, 2022 By Barbara Bianchi 29 Comments

Zucchini Noodles with Basil and Pistachio Pesto (Zoodles)

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Tender and subtly crunchy zucchini noodles with pesto is definitely a heavenly combination. 

Zucchini Noodles with Pesto

It’s a zoodles kind of day! The snow is finally beginning to melt outside, and I’m celebrating with a warm bowl of freshly cooked spiraled zucchini noodles topped with the creamiest basil and pistachio pesto sauce.

(Please note that this post includes affiliate links which means I’ll earn a small commission if you buy through the link with no extra cost to you. Thank you for supporting the blog!)

Ever since my kids gifted me with a Paderno 4 Blade Spiralizer last year, zoodles have become my family’s new favorite food. This handy gadget lets you turn vegetables into noodle-like ribbon strands.

We’ve had fun updating many pasta dishes with zucchini: zoodles with meatballs, zoodles with Bolognese sauce, and zoodles with clam sauce.

Today, I decided to try a completely vegetarian option (that’s also gluten-free and paleo!). Here’s my zoodles twist on the classic Pesto alla Genovese pasta dish: zucchini noodles with pesto.

Zoodles (Zucchini Noodles) with Basil and Pistachio Pesto

The pesto sauce begins with the freshest basil, an herb with a unique, pungent scent and a sweet, aromatic, peppery flavor.

Basil comes from a Greek word that means king, and basil is definitely the most important ingredient in this sauce.

Basil and Pistachio Pesto

In Genoese, the word pesto means to crush. Traditionally, the sauce was prepared with a mortar and pestle, which the cook used to grind all of the ingredients together until they made a paste.

However, I decided it would be much easier to use my food processor fitted with a large chopping blade.

If you’re looking for a reliable food processor, I recommend this model by Cuisinart.

Instructions

To make the sauce, I first used a fork to crush three cloves of garlic and a little bit of salt together in a small dish. Then, I tossed the garlic, basil, parsley, and pepper into the food processor, and processed the ingredients until the mixture had a paste-like consistency.

Pesto sauce is often made with pine nuts, but I decided to use unsalted, shelled pistachio nuts instead as an economical and tasty alternative (If you’re concerned about nuts manufactured on shared equipment with gluten containing products, Nuts.com prominently labels which products of theirs are certified gluten-free).  

With the food processor covered and the motor running, I added the nuts and grated Parmesan cheese through the small feed tube.

Finally, while continuing to run the motor, I poured in the oil in a slow steady stream, thickening the mixture. So quick and effortless to make, and this beautiful green sauce is ready!

Basil and Pistachio Pesto

How to make zoodles not watery

Now it’s time for the fun part: making the zoodles. For the easiest way to make zoodles, I recommend using a spiralizer like mine from Paderno World Cuisine.

As I’ve noted in other zoodle posts, we usually find that long and fat zucchini make the best zoodles, and it is also important to keep the zucchini centered inside the spiralizer when slicing them.

Zoodles (Zucchini Noodles) with Basil and Pistachio Pesto

To make sure your zoodles don’t end up soggy, place them in a colander and toss with the salt until coated. Then put the colander in a shallow bowl for 20 – 30 minutes while the zoodles release their moisture, after which pat dry with paper towels.

To cook the zoodles, I heat two tablespoons of olive oil in a skillet, and then add three cloves of chopped garlic and cook until fragrant. Next, I toss in the zoodles and cook for about three minutes.

Then, I let the zoodles sit for a few minutes to allow any excess water to be released. I drain them again, and they’re ready to serve.

Zoodles (Zucchini Noodles) with Basil and Pistachio Pesto

These beautiful green zucchini noodles, tender and subtly crunchy, were definitely made to be paired with this heavenly pesto sauce.

Zoodles (Zucchini Noodles) with Basil and Pistachio Pesto

This is our easiest zoodles recipe yet and one of our healthiest and most delicious too. You can serve zucchini noodles with pesto as the main course or even as a vegetable side.

For pasta lovers on paleo and gluten-free diets, this is an undeniable treat. Enjoy!

More fun zucchini recipes for you

Zucchini Lasagna Recipe That Really Rocks – Think lasagna with zucchini instead of noodles. Everyone in my family loves this dish, and I’m sure you will too. Each mouthful keeps you salivating for the next bite.

Grilled Zucchini Roll Ups – Rolling up grilled zucchini with bolognese sauce and fresh parmesan really takes grilled zucchini to the next level. Wow! These little grilled roll ups make an amazing appetizer.

Bacon. Corn, And Zucchini Sauté – This easy sauté is a delicious side dish where the veggies really sing. 

Stuffed Zucchini Boats – Beautiful green sticks of zucchini hollowed into boats and filled with sausage and Gruyere cheese are so incredibly tasty and fun to eat too!

Want to save this recipe? Pin it!

Tips & How to make zoodles | Zucchini Noodles recipe | Spiralizer | delicious spaghetti substitute | Easy pesto sauce recipe | gluten free recipe | paleo recipe | whole 30 | low carb | healthy | skinny taste | pasta substitute

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4.84 from 6 votes

Zucchini Noodles with Basil and Pistachio Pesto (Zoodles)

Tender and subtly crunchy zucchini noodles with easy homemade pesto is definitely a heavenly combination. 
Course Main Course, Side Dish
Cuisine American
Keyword alternative recipe, gluten free, zucchini noodles recipe, zucchini noodles with pesto
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 4
Calories 418kcal
Author Barbara Bianchi

Equipment

Spiralizer
Food Processor

Ingredients

For zoodles

  • 6 medium zucchinis
  • ¼ teaspoon salt
  • 2 tablespoons extra-virgin olive oil
  • 3 cloves garlic

For basil pesto

  • 2 teaspoons garlic
  • 1/2 teaspoon salt
  • 2 cups basil leaves lightly packed
  • 2 tablespoons fresh parsley
  • 1/3 cup pistachio nuts unsalted and shelled
  • 1/2 cup parmesan cheese grated
  • 1/4 teaspoon pepper
  • 1/2 cup extra-virgin olive oil

Instructions

  • Cut zucchini into zoodles using a spiralizer. Place the spiralized zucchini in a colander and toss with the salt until coated. Place colander in a shallow bowl for 20 - 30 minutes while zoodles release their moisture, then pat dry with paper towels.
  • Meanwhile Prepare Basil Pesto: Mash the garlic and salt together in a small dish. Place in the bowl of your food processor fitted with the large chopping blade. Add the basil, parsley, and pepper. Secure the cover.
    Process until the mixture has a paste-like consistency, scraping the sides of the bowl with a spatula if necessary. Cover. Now with the motor running, add the nuts and parmesan through the small feed tube.
    Finally while continuing to run the motor, add the oil in a slow steady stream, thickening the mixture.
  • Cook Zoodles: When the zoodles are ready to cook, pat them with paper towels. Then heat 2 tablespoons of olive oil in a skillet. Add 3 cloves of chopped garlic and cook until fragrant, about 2 minutes. Add zoodles (zucchini), and cook about 2 minutes. Stir and cook for one more minute.
    Then let the zoodles sit for a few minutes to allow any excess water to be released, drain. Transfer to a bowl.
  • Top drained zoodles with basil pesto sauce and gently toss. Serve immediately.

Notes

  • Pesto sauce may be stored in refrigerator for up to 3 days.
  • If you're concerned about nuts manufactured on shared equipment with gluten containing products, Nuts.com (affiliate link) prominently labels which products of theirs are certified gluten-free.

Nutrition

Calories: 418kcal | Carbohydrates: 13.6g
did you make this recipe? We want to see! Take a pic, and tag @glutenfreehomestead on Instagram.

Nutrition-Label-zoodles with basil pesto

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About Barbara Bianchi

Barbara loves to bring fun into the kitchen and healthy food to the table. She also enjoys drinking coffee, eating a little chocolate, reading a good novel, going for walks and spending time with her family and friends.
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  • Frozen Strawberry Protein Pops - July 28, 2022
  • High-Protein Smoothie With Strawberries - July 15, 2022
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Filed Under: Healthy Spiralized Recipes, LOW CARB, Paleo, Recipe, Vegetarian

Reader Interactions

Comments

  1. Francene Stanley says

    February 26, 2015 at 4:40 am

    5 stars
    I love the sound of this healthy recipe. How I wish I had a zoodle-maker. It’s hard to tell from the picture that it’s not pasta. The dish must be soooo good for you.

    Reply
    • Barbara says

      March 1, 2015 at 10:13 pm

      Thank you, Francene. It is so healthful with the freshest ingredients.

      Reply
  2. Jeanne Melanson says

    February 26, 2015 at 5:13 pm

    5 stars
    Wow. This sounds fantastic! I love the thought of zucchini and pesto. Spiraling the zucchini is something I’ve never heard of, but what a fun idea. Thanks for the recipe!

    Reply
    • Barbara says

      March 1, 2015 at 10:17 pm

      You’re welcome! 🙂 Hope you enjoy it!

      Reply
  3. Audrey @ Unconventional Baker says

    February 26, 2015 at 9:43 pm

    By some very strange coincidence I had zoodles with a basil pesto for dinner today {store-bought} and it was so delish I bought some more basil and was going to make my own pesto at home and then saw your recipe :). Love the pistachios in there — I’ve been having pistachios with everything lately, so definitely going to try adding some to my pesto! Thanks so much for the recipe inspiration 🙂

    Reply
    • Barbara says

      March 1, 2015 at 10:47 pm

      That’s amazing. The pistachios add a nice delicate flavor. Hope you just love it.

      Reply
  4. GiGi Eats says

    February 27, 2015 at 9:50 pm

    5 stars
    Zoodles, Spaghetti Squash… All those noodle replacements are THE BEST! This looks phenomenal! I need to try my hand at making a nut and dairy free “pesto”… If you’d still call it that, LOL !

    Reply
    • Barbara says

      March 1, 2015 at 11:26 pm

      I agree. I’m liking them more than pasta.

      Reply
  5. Raia says

    March 6, 2015 at 1:20 pm

    Sounds sooo good! I’m featuring it at this weekend’s Savoring Saturdays. 🙂 Hope to see you back again!

    Reply
  6. vegetarianmamma (Cindy) says

    March 8, 2015 at 5:23 pm

    Thanks for linking up at our Gluten Free Fridays Party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 I can’t wait to see what you share next time!
    -Cindy

    Reply
  7. Esmeralda says

    November 9, 2016 at 11:13 am

    I see interesting content here. Your site can go viral easily,
    you need some initial traffic only. How to get it? Search for: ricusso’s methods massive traffic

    Reply
  8. Sara says

    December 16, 2016 at 12:52 pm

    I’ve never tried pistachios in pesto, so I definitely want to try that. I also loved your tip about how to keep the noodles from being soggy. Gorgeous pics too!

    Reply
  9. Megan says

    December 17, 2016 at 8:56 am

    This looks light and delicious, can’t wait to try it!

    Reply
  10. Veronika says

    December 18, 2016 at 2:59 pm

    5 stars
    I love zucchini noodles and I love pesto so this is perfect for me! Such an easy meal 🙂

    Reply
  11. kara says

    December 18, 2016 at 3:02 pm

    I love zoodles! It is one of my favorite ways to make zucchini! pinning this for later 🙂

    Reply
  12. Stacey says

    January 6, 2017 at 3:47 pm

    5 stars
    Zoodles are brilliant, we love them! Can’t wait to this recipe, thank you for sharing!

    Reply

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