Zucchini Noodles with Pesto

A quick side of zucchini noodles coated in basil pesto made with pine nuts, garlic, Parmesan, olive oil, and lemon. The zucchini is salted briefly and drained before being tossed with the pesto and served immediately.

By Julienne

Servings: 4

Ingredients

• 600 g zucchini spiralized into noodles
• 2 g fine salt divided
• 40 g fresh basil leaves packed
• 30 g pine nuts lightly toasted
• 1 piece garlic clove minced
• 35 g Parmesan cheese finely grated
• 15 ml lemon juice freshly squeezed
• 2 g fine salt divided
• 1 g black pepper freshly ground
• 0.5 g red pepper flakes
• 45 ml extra-virgin olive oil

Instructions

1. Place the spiralized zucchini in a colander set over a bowl, sprinkle with 2 g of the fine salt, and toss lightly. Let it sit for 10 minutes so excess moisture drains off, then gently squeeze or blot the noodles dry. The zucchini looks less wet and a small amount of liquid has drained away.
2. If using a food processor, combine the basil, pine nuts, garlic, Parmesan, lemon juice, the remaining 2 g of fine salt, black pepper, and red pepper flakes if using. Pulse, then stream in the olive oil until a spoonable pesto forms. If making by hand, finely chop the basil and pine nuts, then stir everything together with the olive oil. The pesto looks coarse but cohesive and lightly glossy.
3. Place the dried zucchini noodles in a large mixing bowl, at least 5 L in capacity, and toss with the pesto until evenly coated. Add the pesto gradually so the noodles stay lightly dressed rather than soggy. The noodles are coated, glossy, and still hold their shape without pooling liquid.
4. Taste and, if needed, adjust with a pinch of the measured salt or pepper already included in the recipe, then serve immediately. The zucchini tastes seasoned and fresh, with no excess moisture in the bowl.