Zucchini Noodles topped with pesto and micro greens in a white bowl from overhead

Zucchini Noodles with Pesto

  • Author: Kathryn | FoodieGirlChicago
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 25 minutes
  • Yield: 2 servings 1x
  • Category: Veggies & Sides


These zucchini noodles topped with basil-almond pesto make a perfect vegetarian side dish or light meal! 



  • 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 
  • 1/2 cup micro greens
  • 1 ounce pancetta, chopped and cooked until crispy (optional) 


  1. 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. 
  2. 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. 
  3. 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.  
  4. Divide the zucchini noodles between two bowls or plates, top with pepitas and micro greens.  If using pancetta, add that and then serve.  


  1. 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.  
  2. Nutrition information does not include the pancetta


  • Serving Size: 1 1/2 cups
  • Calories: 340