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Zucchini Noodles with Pesto
Prep Time
15 mins
Total Time
15 mins
Servings: 6
Author: Michelle Babb MS, RD, CD
  • 3 medium zucchini
  • 2 cups fresh basil
  • 1/4 cup pine nuts
  • 1/4 cup sundried tomatoes packed in oil
  • 2 tablespoons oil from the sundried tomatoes
  • 1 clove garlic
  • 2-3 tablespoons extra virgin olive oil
  • 1/2 teaspoon sea salt
  1. Cut zucchini in half or in thirds (depending on how long you want the "noodles").
  2. Slice the zucchini into very thin strips.
  3. In a food processor or blender, add basil, pine nuts, sundried tomatoes, oil and garlic. Blend thoroughly and drizzle in olive oil as it's blending until it gets to desired texture. Add salt.
  4. Add the pesto to the zucchini strips and toss until well coated. Refrigerate for 1-2 hours before eating. This keeps well in the refrigerator for 3-4 days.