Herb-Infused Zucchini Noodles with Pesto

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Light, fresh zucchini noodles tossed in a vibrant basil pesto for a satisfying low-carb meal. This italian-inspired keto (vegetarian, low carb) ready in about 20 minutes blends medium zucchini, fresh basil, pine nuts 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 325 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.

Prep: 15 min Cook: 5 min Serves 2 Italian cuisine 325 cal/serving
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Ingredients

Instructions

  1. Step 1: Spiralize 2 medium zucchinis into noodles and set aside in a colander to drain excess moisture for 10 minutes.
  2. Step 2: In a food processor, combine 1 cup fresh basil, 1 tbsp pine nuts, 1/4 cup grated parmesan, 1 minced garlic clove, and 2 tbsp avocado oil.
  3. Step 3: Blend until smooth, scraping down sides, then add 1 tsp lemon juice and pulse to combine.
  4. Step 4: Heat 1 tbsp avocado oil in a skillet over medium heat until shimmering, about 1 minute.
  5. Step 5: Add drained zucchini noodles and toss for 2 minutes until heated through and just tender, avoiding overcooking.
  6. Step 6: Remove from heat, stir in 1/4 cup pesto, and serve immediately with extra pesto drizzled on top.

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Frequently asked questions

How long does Herb-Infused Zucchini Noodles with 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 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 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 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 Pesto vegetarian?

Yes — this recipe is tagged vegetarian, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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