Low-Carb Zucchini Noodle Pesto
Creamy basil pesto tossed with spiralized zucchini noodles for a refreshing, nutrient-packed low-carb meal. This italian-inspired vegetarian (low-carb, vegetarian) ready in about 19 minutes blends medium (about 2 lbs) zucchinis, fresh basil leaves, 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 180 calories and feeds 4, 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
- 4 medium (about 2 lbs) zucchinis
- 1/4 cup fresh basil leaves
- 1/4 cup pine nuts
- 2 tbsp olive oil
- 1/4 cup (grated, low-sodium) Parmesan cheese
- 2 garlic cloves
- 1/4 tsp black pepper
- 1/2 tsp lemon zest
Instructions
- Step 1: Spiralize zucchinis into noodles using a spiralizer and set aside. In a food processor, combine 1/4 cup fresh basil leaves, 1/4 cup pine nuts, 2 garlic cloves, 1/4 cup grated Parmesan cheese, 2 tbsp olive oil, 1/4 tsp black pepper, and 1/2 tsp lemon zest; process until smooth and creamy.
- Step 2: Heat a large non-stick skillet over medium heat. Add zucchini noodles and cook 3-4 minutes, stirring frequently, until tender but still crisp (al dente).
- Step 3: Remove skillet from heat, stir in 1/2 cup prepared pesto, and toss until noodles are evenly coated. Serve immediately while warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Low-Carb Zucchini Noodle Pesto take to make?
Total time is about 19 minutes (15 min prep + 4 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Low-Carb Zucchini Noodle 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 Low-Carb Zucchini Noodle 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 Low-Carb Zucchini Noodle Pesto for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Low-Carb Zucchini Noodle Pesto low-carb?
Yes — this recipe is tagged low-carb, vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
