Gluten Free Zucchini Noodles with Pesto
A vibrant, cozy dish that brings Italian flavor to your gluten-free table. Tender zucchini noodles are tossed in a rich homemade basil pesto and finished with colorful toppings like cherry tomatoes and toasted nuts. Perfect for a quick dinner or elegant plant-forward meal.
Equipment
- spiralizer or julienne peeler
- food processor
- skillet
- tongs or spoon
- cutting board
Ingredients
- 4 medium zucchinis, spiralized
- 2 cups fresh basil leaves
- 0.5 cup olive oil (extra virgin, cold-pressed)
- 0.33 cup pine nuts or almonds
- 2 garlic cloves, peeled
- 0.25 cup grated Parmesan or nutritional yeast
- 1/2 lemon, juiced (optional)
- salt and pepper to taste
- cherry tomatoes, halved (optional garnish)
- toasted almond slivers or pumpkin seeds (for crunch)
Instructions
- Wash and trim the zucchinis. Spiralize using a spiralizer or julienne peeler. Pat dry with a towel to remove moisture.
- In a food processor, add basil, garlic, pine nuts, and Parmesan or nutritional yeast. Pulse until chopped. Slowly drizzle in olive oil while blending to form pesto.
- In a skillet over medium heat, add olive oil and sauté zucchini noodles for 2–3 minutes. This softens them slightly. (Optional: skip for raw version.)
- Remove skillet from heat. Toss warm zoodles with the prepared pesto until well coated.
- Top with halved cherry tomatoes, toasted nuts, or extra Parmesan. Serve immediately while warm.
Notes
Toast nuts for deeper flavor. Skip garlic and use garlic-infused oil for low-FODMAP. Swap Parmesan for nutritional yeast to make it vegan. Store zoodles and pesto separately to avoid sogginess. Great with grilled chicken or shrimp for extra protein.
Nutrition
Calories: 420kcalCarbohydrates: 12gProtein: 8gFat: 40gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 28gCholesterol: 5mgSodium: 210mgPotassium: 650mgFiber: 3gSugar: 5gVitamin A: 1250IUVitamin C: 24mgCalcium: 120mgIron: 1.8mg
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