Zucchini Noodles Recipe with Basil and Pecan Pesto

Name: Zucchini Noodles Recipe with Basil and Pecan Pesto
Prep time: 20 min
Total time: 20 min
Yield: 4 light servings
Cuisine: Italian-inspired
Ingredients: 4 medium zucchini; 0.5 cup fresh basil leaves; 0.33 cup pecans; 0.33 cup olive oil; 2 cloves garlic; 0.5 cup grated parmesan; 1 lemon, juice; to taste salt and black pepper; to taste mustard, optional

Raw zucchini noodles tossed with basil, pecans, parmesan, garlic, olive oil and lemon.

By Hez ArslanUpdated October 5, 2026

Total 20 minMakes 4 light servings

Jump to Recipe

These zucchini ribbons are served raw in the original post, making them a quick light meal rather than a cooked pasta substitute. Four medium zucchini provide plenty of noodles; use a spiralizer or cut long thin strips with a peeler. Blend basil, pecans, garlic and olive oil until saucy, then add parmesan and lemon and season to taste. Toss just before serving, since salt pulls moisture from zucchini if the mixture sits. The source offers a small amount of mustard as an option, so taste the pesto before adding any. Use fresh nuts and keep the finished dish cold if it is made ahead.

Recipe card

Zucchini Noodles Recipe with Basil and Pecan Pesto

Prep 20 minCook 0 minTotal 20 minYield 4 light servings

Adjust recipe Only numbered ingredient amounts change.

Equipment: Spiralizer or vegetable peeler, food processor, mixing bowl

Ingredients

4 medium zucchini 0.5 cup fresh basil leaves 0.33 cup pecans 0.33 cup olive oil 2 cloves garlic 0.5 cup grated parmesan 1 lemon, juice to taste salt and black pepper to taste mustard, optional

Instructions

Cut noodles
Wash zucchini, trim ends and spiralize into noodles or cut thin long strips.
Blend pesto
Pulse basil, pecans, garlic and oil into a spoonable sauce.
Season
Stir in parmesan, lemon juice, salt, pepper and a little optional mustard after tasting.
Toss
Gently coat zucchini noodles immediately before serving.
Serve
Plate promptly; add a little extra basil or parmesan if desired.

How to tell when it is ready

Zucchini remains crisp and evenly dressed, not watery.

Tips

Dry washed zucchini before cutting.
Blend pesto in short pulses to control texture.
Add salt close to serving to limit water release.
Check the pesto’s thickness before adding extra oil.

Serving suggestions

Add cherry tomatoes.
Serve beside grilled fish.
Offer with toasted bread.
Finish with extra basil leaves.

Make ahead

Prepare ingredients ahead and keep perishable items cold until cooking or serving.

Storage

Keep pesto chilled separately up to 2 days; toss with cut zucchini at serving.

Food safety

Wash raw zucchini and basil thoroughly, keep parmesan chilled and check pecan allergy.

Frequently asked questions

Can I make it ahead?

Prepare the pesto separately, but cut and dress zucchini just before serving.

How should I store zucchini noodles with basil-pecan pesto?

Keep pesto chilled separately up to 2 days; toss with cut zucchini at serving.

About the author

Hez Arslan

Hez Arslan owns feastdelights.com and also writes practical recipes for everyday home cooking, from familiar Ukrainian dishes to meals inspired by kitchens around the world. His clear, step-by-step guidance helps home cooks approach each recipe with confidence.