Pesto Zucchini Noodles with tomatoes on a white plate

Pesto Zucchini Noodles

Serves: 4 people
Cooking Time: 5 minutes
Pesto Zucchini Noodles with tomatoes on a white plate


  • 4 medium zucchini
  • 2 cups basil
  • ⅓ cup olive oil
  • 3 cloves garlic
  • 2 teaspoons lemon juice
  • ¼ cup grated parmesan cheese
  • 1 cup cherry tomatoes, halved
  • Salt and Pepper to taste


Print This Recipe
In a hurry? This healthy Pesto Zucchini Noodles recipe take less than 20 minutes to make!
  1. Wash and cut the ends of the zucchini. Using a spiralizer, make the zucchini pasta. Then, set aside.
  2. Combine the basil and garlic in a food processor and pulse until coarsely chopped. Slowly add the olive oil in a constant stream while the food processor is on. Stop the machine and scrape down the sides of the food processor with a rubber spatula. Add the lemon juice and Parmesan cheese. Pulse until blended. Season with salt and pepper.
  3. Combine the zucchini noodles and pesto. Toss until zucchini noodles are well coated. Top with tomatoes, if using. Serve at room temperature or chilled