Zucchini Noodles with Basil and Pine Nut Pesto
Spiralized zucchini tossed in a dairy-free pesto of fresh basil, pine nuts, garlic and lemon blended with avocado oil. This mediterranean-inspired vegetarian (dairy-free) ready in about 20 minutes pairs zucchini, avocado oil, fresh basil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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, spiralized zucchini
- 2 tbsp avocado oil
- 1 cup, packed fresh basil
- 1/4 cup pine nuts
- 1/2, juiced lemon
- 2 cloves garlic
- 1/4 tsp sea salt
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp avocado oil in a large skillet over medium heat until shimmering.
- Step 2: Add 4 cups spiralized zucchini noodles and cook for 3 minutes until tender-crisp, stirring frequently to prevent sticking.
- Step 3: While zucchini cooks, blend 1 cup packed basil, 1/4 cup pine nuts, 2 minced garlic cloves, 1/2 lemon juiced, 1/4 tsp sea salt, and 1 tbsp avocado oil in a food processor until smooth and emulsified.
- Step 4: Toss cooked zucchini noodles with 3/4 cup herb pesto until evenly coated, adding 1 tbsp reserved pesto if needed for moisture.
- Step 5: Serve immediately while zucchini is still slightly crisp to maximize nutrient retention.
Frequently asked questions
How long does Zucchini Noodles with Basil and Pine Nut Pesto take to make?
Total time is about 20 minutes (15 min prep + 5 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Zucchini Noodles with Basil and Pine Nut Pesto?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep zucchini from drying out.
Can I substitute ingredients in Zucchini Noodles with Basil and Pine Nut 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 Zucchini Noodles with Basil and Pine Nut 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 Zucchini Noodles with Basil and Pine Nut Pesto dairy-free?
Yes — this recipe is tagged dairy-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
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Very good for a 5-minute recipe. Would bump up the spice level though.
