Zucchini Noodle Pesto with Lemon and Garlic

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant pasta alternative with zucchini noodles and nutrient-dense pesto. This Mediterranean-inspired Whole30 recipe (anti-inflammatory), ready in about 15 minutes, blends zucchini, basil, 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 210 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 Serves 2 Mediterranean cuisine 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: Spiralize 2 medium zucchinis into noodles using a spiralizer, then pat dry with paper towels to remove excess moisture.
  2. Step 2: Blend 1 cup fresh basil, 3 tbsp olive oil, 1/4 lemon juice, 1 minced garlic clove, and a pinch of salt in a food processor for 1 minute until a smooth, vibrant green pesto forms.
  3. Step 3: Toss 12 oz zucchini noodles with 1/2 cup pesto until evenly coated, letting it sit for 5 minutes to absorb flavors before serving.

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