Zucchini Noodles with Raw Pesto (Printable Version)

Spiralized zucchini coated in raw basil pesto, tossed with cherry tomatoes and shaved Parmesan for a fresh, light meal.

# What You'll Need:

→ Vegetables

01 - 2 medium zucchinis, spiralized
02 - 1 cup cherry tomatoes, halved

→ Pesto

03 - 2 cups fresh basil leaves, packed
04 - 1/3 cup pine nuts (or walnuts)
05 - 1/3 cup grated Parmesan cheese
06 - 1 garlic clove
07 - 1/3 cup extra virgin olive oil
08 - 1/2 teaspoon sea salt
09 - 1/4 teaspoon freshly ground black pepper
10 - Juice of 1/2 lemon

→ Garnish (optional)

11 - Extra basil leaves
12 - Shaved Parmesan
13 - Cracked black pepper

# Directions:

01 - Prepare the zucchini noodles using a spiralizer. Place the noodles in a large bowl and set aside.
02 - In a food processor, combine basil, pine nuts, Parmesan, garlic, salt, pepper, and lemon juice. Pulse until finely chopped.
03 - With the motor running, slowly stream in the olive oil until the pesto reaches a creamy consistency. Scrape down the sides as needed.
04 - Add the pesto to the zucchini noodles. Toss gently until well coated.
05 - Fold in the halved cherry tomatoes.
06 - Serve immediately, garnishing with extra basil leaves, shaved Parmesan, and cracked black pepper if desired.

# Expert Advice:

01 -
  • The pesto hugs every strand of zucchini with bright, lemony flavor that only takes minutes to bring together.
  • It became a staple for its ease—no stove required and plenty of room to riff with whatever is on hand.
02 -
  • If you skip drying the zucchini noodles, your bowl can turn unexpectedly watery—trust me on this one.
  • Swapping pine nuts for walnuts not only saves money but adds a subtle earthiness I now actually prefer.
03 -
  • Lay the noodles out on a clean towel after spiralizing to keep them extra crisp.
  • Pepper your pesto generously—those tiny flecks really build the flavor profile in a chilled, raw dish.
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