These Zucchini Noodles are tossed with basil almond pesto, making them perfect side dish or light meal. They are an excellent way to use up an abundance of summer zucchini!
If you want some other ideas for using all that amazing summer zucchini check out these Zucchini Cakes with Goat Cheese Mousse and these Quinoa and Ricotta Meatballs with Zucchini Noodles.
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While spiralized veggies are nothing new, zucchini noodles are still popular and a great way to add more veggies to your diet.
This dish was inspired by something I had at a neighorhood restaurant many years ago when I lived in Chicago. Testing out this recipe gave me the perfect reason to buy a spiralizer!! I started with this mini OXO version, as I didn't know if I'd use it enough to make it worth buying the full-sized version. This one is really easy to use and clean up is a breeze. If you plan on making a lot of spiralized veggies, you may want to upgrade to this OXO Tabletop Spiralizer. It's a bit more efficient for sprializing large quantities of veggies.
Ingredient Note ⇢ If you don't want to take the time to spiralize the zucchini, many grocery stores carry it already done for you. Check the refrigerator cases in the produce section.
Making Zucchini Noodles
This dish really has two parts - the zucchini noodles and the pesto. Both are very quick and easy to make and the pesto can be made a day or two in advance.
Spiralize the zucchini
Using your spiralizer, make the zucchini into noodles. Be sure to place them on a paper towel and squeeze out any excess water so you don't end up with soggy noodles when you saute them.
Make the pesto
This is similar to a traditional pesto except it uses almonds instead of pine nuts. The ingredients are still added to a food processor with some olive oil to give you the correct texture.
Add the toppings
The zucchini and pesto get topped with some roasted pepitas, a handful of micro-greens and a little crispy pancetta! YUM!!!
Oh, and did I mention the whole thing is ready in less than 30 minutes?! These zucchini noodles are amazing - I can eat the whole recipe in one sitting, and actually did several times while testing this recipe!!
Serving Suggestions
These make a nice light meal on their own but if you want to add some protein and make this more of a side dish I'd serve them with this Apricot Glazed Pork Tenderloin or these Turkey Meatloaf Muffins.
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Zucchini Noodles with Almond Pesto
Ingredients
- 2 large zucchini
- 1 cup basil leaves, packed
- 1 garlic clove
- 2 tablespoons slivered almonds
- 1 tablespoons grated parmesan
- 5 tablespoons extra virgin olive oil
- 1 tablespoons roasted pepitas
- ½ cup micro greens
- 1 ounce pancetta, chopped and cooked until crispy (optional)
Instructions
- Spiralize the zucchini. Using a spiralizer, turn the zucchini into noodles. Place on several paper towels, roll up and squeeze out excess water. Leave rolled and let sit until you are ready to sauté.
- Make the pesto. Place the basil, garlic, almonds and parmesan in the bowl of a food processor fitted with a standard blade. Pulse several times until the mixture begins to incorporate. With the motor running slowly pour in 3 tablespoons of olive oil and continue to process until fully incorporated. Remove pesto from food processor and set aside in a small bowl until ready to use.
- Sauté the noodles. Heat the remaining olive oil in a skillet over medium heat. Add the zucchini noodles and sauté for 3-5 minutes until just tender. Remove from heat and add pesto to the pan. Mix until the zucchini is coated.
- Serve. Divide the zucchini noodles between two bowls or plates, top with pepitas and micro greens. If using pancetta, add that and then serve.
Notes
- If you are not planning to eat all of the zucchini noodles at once I'd recommend refrigerating the zucchini and pesto separately until ready to serve. Then sauté just before serving.
- Nutrition information does not include the pancetta
Nutrition
This post was originally published in April 2016. It was updated in August 2025 with some new information and a slight modification to the original recipe.
Christine | Mid-Life Croissant
Sharing everywhere. This is absolutely gorgeous. Also I'm in love with my spiralizer.
Catherine
What a bright and beautiful dish! I love all the shades of green...this is a delicious Spring meal. So light and full of flavor...I wish I could have this for lunch! Pinning for later. xo, Catherine
Kylee from Kylee Cooks
I absolutely love zucchini noodles. Yours look perfect!I love the color shades in this - makes me want a big bowl!
Lisa
I love spiralizing all sorts of things. Somehow it just makes it more fun to eat! ? And I really like that you used almonds in your pesto....pine nuts are super expensive and TBH....I think they taste weird. ?
Lisa @ garlicandzest.com
I am so making this! Love the combo of zucchini & pesto, but add the micro greens, pepitas and crispy pancetta? Over the top!
FoodieGirlChicago
Thanks Lisa!!
Tina Dawson | Love is in my Tummy
Why don't I own a spiralizer yet!!!! It's everywhere and yet, not in my kitchen yet! This is brilliant! No carbs and so much flavour!
FoodieGirlChicago
Thanks Tina! It took me a while too however you definitely need to get a spiralizer! Check out the handheld one by OXO.
Karin
Just printed this for my cook (husband!) AND ordered him a spiralizer! Just now! He said, "I don't know why I don't have one of those!" He will tomorrow thanks to Amazon Prime!
Urban Foodie Kitchen
Thanks Karin! I hope you two enjoy both the recipe and the spiralizer!!