Zucchini Noodles with Raw Pesto (Print)

Spiralized zucchini in a creamy raw basil-pine nut pesto with cherry tomatoes and shaved Parmesan.

# 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 raw pesto clings to every strand and makes the most vibrant, addictive bite—way lighter than traditional pasta, but just as satisfying.
  • Even if you forget to plan dinner, this comes together so fast you’ll feel like you pulled off a tiny magic trick.
02 -
  • I used to skip drying the zucchini, and the result was always a watery mess—pat those noodles dry with paper towels before tossing.
  • Once I tried walnuts in place of pine nuts and instantly loved the slightly deeper flavor; now I switch it up depending on what’s in the pantry.
03 -
  • If your pesto seems too thick, loosen it with a splash of water rather than more oil—this keeps the flavor balanced and fresh.
  • Rubbing the cut surface of a garlic clove around the mixing bowl before tossing can add a subtle, mellow garlic hint without overpowering the dish.
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