Go Back
zucchini noodles

Zucchini Noodles with Pesto

Healthy vegetarian alternative to Pasta
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Servings: 2
Course: Main Course
Ingredients Equipment Method

Ingredients
  

For the Zucchini Noodles
  • 1 tbsp olive oil extra virgin
  • 3 pcs Medium sized zucchini
  • 2 cloves Garlic
  • Salt and black pepper, to taste
For the Spinach Pesto
  • 1 cup Spinach/Basil
  • 30 g Cashew Nuts
  • 2 cloves Garlic
  • 2 tbsp Lemon Juice
  • Salt and black pepper, to taste
  • 2 tbsp olive oil extra virgin

Equipment

  • Skillet
  • Dual blade vegetable peeler

Method
 

Make the Spinach Pesto
  1. Add the spinach, cashew nuts, and garlic to a food processor.
  2. Pulse several times until roughly chopped.
  3. Slowly drizzle in the olive oil while blending until smooth.
  4. Add the lemon juice.
  5. Season with salt and black pepper.
  6. Blend once more until creamy. If needed, add a little more olive oil to reach your desired consistency.
Cook the Zucchini Noodles
  1. Cut off the ends of the zucchini and slice them into long strips with the vegetable slicer.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
  3. Add the zucchini noodles.
  4. Sauté for only 4–6 minutes, tossing gently with tongs.
  5. Season lightly with salt and pepper.
  6. Remove from the heat while the noodles are still slightly firm.
Combine
  1. Add the warm zucchini noodles to a large bowl.
  2. Spoon the spinach pesto over the noodles.
  3. Toss gently until evenly coated.
  4. Taste and adjust seasoning if needed.
Serve
  1. Divide the pesto zucchini noodles between serving plates.
  2. Arrange sliced grilled chicken or any topping of choice alongside the noodles.
  3. Serve immediately while warm.
Chef's Tips
  1. Avoid overcooking the zucchini noodles to keep them from becoming watery.
  2. Feel free to use basil/spinach or a mix of both for your pesto sauce