Delight in the freshness of our zucchini noodles with pesto, a vibrant dish bursting with flavor. Tender zucchini ribbons are tossed in aromatic pesto sauce, creating a light and satisfying meal. Perfect for a quick lunch or a refreshing side, it’s a delicious way to enjoy the flavors of summer in every bite.

Zucchini Noodles with Pesto

Vicki Shanta Retelny
Elevate your pasta game with Zucchini Noodles coated in vibrant Pesto, where tender zucchini ribbons are enrobed in a flavorful basil pesto sauce. This light and refreshing dish offers a healthy twist on traditional pasta, bursting with fresh herbaceous flavors and nutritious goodness.
Course Main Course
Servings 4 (1/2 cup) servings



  • 2 cups fresh basil leaves loosely packed
  • 1/3 cup pine nuts
  • 2 small garlic cloves
  • 1/2 cup Parmesan cheese grated
  • 1/3 cup extra-virgin olive oil
  • Pinch of salt and freshly ground black pepper


  • 2 cups zucchini spirals see Notes
  • 1 Tbsp extra-virgin olive oil


  • Prepare the pesto: Pulse the basil, pine nuts, garlic, cheese, oil, salt and pepper in a food processor until thoroughly blended. Scrape down the sides and pulse a few more times to mix well.
  • Place the zucchini spirals in a medium saucepan with olive oil. Sauté the zucchini noodles in the pan over medium heat for 2-3 minutes. Drain excess liquid and potion the noodles into bowls- top each with a generous tablespoon of pesto. Gently toss and enjoy.


Note: Enjoy this recipe with any spiralized vegetable, such as yellow squash, butternut squash, or beets. To make zucchini spirals from scratch, use a handy kitchen gadget called a spiralizer or a small knife. Use washed, unpeeled zucchini to create long, thin "noodles." Also, jarred pesto can be used instead.
This recipe by Vicky Shanta Retelny was published in the July 2020 edition of Costco Connection.
This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.

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