Pesto Zucchini Noodles with Cherry Tomatoes

Why You’ll Love This Recipe

• Fresh, bright flavors: basil pesto, sweet blistered tomatoes, and a lemony finish.
• Weeknight-friendly: 30 minutes, one skillet, minimal cleanup.
• Lighter than pasta but just as satisfying thanks to Parmesan and pine nuts.
• Easy to customize: make it dairy-free, nut-free, or add protein in a snap.

Grocery List

• Produce: 4 medium zucchini, 2 cups fresh basil, 2 cups cherry tomatoes, 1 lemon, 2 garlic cloves
• Dairy: Parmesan cheese
• Pantry: Extra-virgin olive oil, pine nuts, kosher salt, black pepper, red pepper flakes (optional)

Full Ingredients

For the Basil Pesto

• 2 cups packed fresh basil leaves (about 60 g)
• 1/4 cup (30 g) pine nuts, toasted
• 2 garlic cloves (about 10 g), rough-chopped
• 1/2 cup (45 g) finely grated Parmesan cheese
• 1 tbsp (15 ml) fresh lemon juice
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup (120 ml) extra-virgin olive oil

For the Zucchini Noodles and Tomatoes

• 4 medium zucchini (about 2 lb/900 g), spiralized
• 2 cups (300 g) cherry tomatoes, left whole or halved
• 1 tbsp (15 ml) extra-virgin olive oil
• 1/4 tsp red pepper flakes (optional)
• Kosher salt and black pepper, to taste

For Serving

• 2 tbsp (15 g) pine nuts, toasted
• 2–3 tbsp finely grated or shaved Parmesan
• Fresh basil leaves for garnish
• Lemon wedges (optional)

Step-by-Step Instructions

Step 1: Spiralize and pre-salt the zucchini

Spiralize 4 medium zucchini into noodles. Toss with a big pinch of kosher salt and place in a colander set over a bowl. Let drain for 10 minutes, then gently squeeze and pat dry with paper towels. This quick step keeps your pesto from getting watery.

Step 2: Toast the pine nuts

Toast 1/4 cup plus 2 tbsp pine nuts in a dry skillet over medium heat, stirring, until golden and fragrant, 3–4 minutes. Transfer to a plate to cool. Reserve 2 tbsp for garnish. Optional oven method: spread on a small baking sheet and toast at 350°F (175°C) for 6–8 minutes, shaking once, until lightly browned.

Step 3: Make the basil pesto

In a food processor, combine basil, 1/4 cup toasted pine nuts, garlic, Parmesan, lemon juice, salt, and pepper. Pulse until finely chopped. With the machine running, slowly stream in 1/2 cup olive oil until smooth and glossy. Taste and adjust seasoning with an extra pinch of salt or lemon if needed. Set aside.

Step 4: Blister the cherry tomatoes

Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add cherry tomatoes and a pinch of salt (and red pepper flakes if using). Cook, stirring occasionally, until skins blister and a few burst, 3–5 minutes. Transfer to a bowl; keep the skillet for the zucchini.

Step 5: Warm the zucchini noodles and toss with pesto

Return the skillet to medium heat. Add the zucchini noodles and cook, tossing with tongs, just until warmed through and crisp-tender, 1–2 minutes. Remove from heat. Add about two-thirds of the pesto and toss to coat. If the sauce seems thick, loosen with 1–2 tsp warm water or a squeeze of lemon.

Step 6: Finish and serve

Divide the pesto zucchini noodles among plates. Spoon the blistered tomatoes over the top. Drizzle with remaining pesto. Sprinkle with reserved toasted pine nuts and extra Parmesan. Garnish with fresh basil and serve immediately with lemon wedges, if desired.

Pro Tips

• Salt and drain the zoodles first to prevent a watery sauce; blot well before cooking.
• Preheat the skillet until the oil shimmers so tomatoes blister quickly without turning mushy.
• Keep zucchini crisp-tender by cooking no more than 1–2 minutes; overcooking makes them soggy.
• For vivid green pesto, use fresh, dry basil and add the oil slowly to emulsify.
• Microplane the Parmesan for maximum melt and even distribution.

Variations

• Dairy-free: Replace Parmesan with 3 tbsp nutritional yeast and add an extra pinch of salt. Finish with toasted breadcrumbs instead of cheese.
• Nut-free: Use toasted sunflower seeds or pepitas in place of pine nuts.
• Protein boost: Add grilled shrimp or chicken, or fold in 1 cup drained white beans.

Storage & Make-Ahead

Pesto can be made up to 5 days ahead; store refrigerated in a jar with a thin layer of olive oil on top, or freeze up to 2 months. Spiralize zucchini up to 2 days in advance and store in an airtight container lined with paper towels; do not salt until just before cooking. Once tossed with pesto, the noodles are best served immediately. Leftovers keep 1 day in the fridge; enjoy chilled or rewarm gently over low heat just until loosened.

Nutrition (per serving)

Approximate: 460 calories; fat 44 g; saturated fat 8 g; carbohydrates 13 g; fiber 3 g; sugars 6 g; protein 10 g; sodium 520 mg.