Herb-Infused Zucchini Noodles with Basil Pesto
A vibrant, low-carb pasta alternative featuring spiralized zucchini tossed in a fresh basil pesto, perfect for a quick weeknight dinner. This mediterranean-inspired keto (low carb, vegetarian) ready in about 20 minutes blends medium zucchini, packed fresh basil leaves, extra-virgin olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium zucchini
- 1 cup packed fresh basil leaves
- 3 tbsp extra-virgin olive oil
- 1/4 cup pine nuts
- 1/4 cup grated Parmesan cheese
- 2 cloves minced garlic
- 1/4 tsp sea salt
- 1/8 tsp black pepper
Instructions
- Step 1: Spiralize 2 medium zucchinis into noodles using a julienne peeler or spiralizer, then pat dry with paper towels to remove excess moisture.
- Step 2: In a food processor, combine 1 cup packed fresh basil, 3 tbsp extra-virgin olive oil, 1/4 cup pine nuts, 1/4 cup grated Parmesan, and 2 minced garlic cloves. Blend until smooth, scraping down sides, then season with 1/4 tsp sea salt and 1/8 tsp black pepper.
- Step 3: Heat a large skillet over medium heat and add the zucchini noodles. Cook for 2-3 minutes until tender but still crisp, stirring occasionally. Remove from heat and toss with the basil pesto until evenly coated.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Herb-Infused Zucchini Noodles with Basil Pesto take to make?
Total time is about 20 minutes (15 min prep + 5 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Herb-Infused Zucchini Noodles with Basil Pesto?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Herb-Infused Zucchini Noodles with Basil Pesto?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Herb-Infused Zucchini Noodles with Basil Pesto for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Herb-Infused Zucchini Noodles with Basil Pesto low carb?
Yes — this recipe is tagged low carb, vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
