Zucchini Noodles with Basil Pesto

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

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.

Light zucchini noodles tossed in vibrant basil pesto, packed with antioxidants. This Mediterranean-inspired Whole30 recipe, ready in about 10 minutes, pairs Zucchini, Basil, Pine nuts for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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: 10 min Serves 4 Mediterranean cuisine 110 cal/serving

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Ingredients

4 medium, spiralized into noodles Zucchini
1/2 cup packed Basil
1/4 cup Pine nuts
1 clove Garlic
1/4 cup Olive oil
1/2, juiced Lemon
1/4 tsp Salt
1/8 tsp Black pepper

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Instructions

Step 1: In a food processor, combine 1/2 cup packed basil, 1/4 cup pine nuts, 1 minced garlic clove, 1/4 cup olive oil, 1/2 lemon juiced, 1/4 tsp salt, and 1/8 tsp black pepper.
Step 2: Process until smooth, scraping down sides, then set aside.
Step 3: Toss 4 medium spiralized zucchini noodles with 1/4 cup of the basil pesto until evenly coated.
Step 4: Serve immediately as a vibrant side or main, garnished with extra basil leaves for visual appeal.