Pasta Perfection!

Zucchini Noodles with Pesto

Turn your zucchini into noodles and toss with fresh basil pesto. An incredibly fresh and healthy meal in minutes!


  • 4 small zucchini, ends trimmed – yellow or green or use them both!
  • 2 cups packed fresh basil leaves
  • 2 cloves garlic
  • 1/3 cup extra-virgin olive oil
  • 2 teaspoons fresh lemon juice
  • 1/4 cup freshly grated Parmesan cheese
  • Celtic salt and freshly ground black pepper, to taste
  • Cherry or grape tomatoes, optional


  1. Use a Paderno Spiral Veggie Slicer to turn the zucchini into long strands of pasta.
  2. Combine the basil and garlic in a food processor and pulse until coarsely chopped. Slowly add the olive oil in a constant stream while the food processor is on. Stop the machine and scrape down the sides of the food processor with a rubber spatula. Add the lemon juice and Parmesan cheese. Pulse until blended.  Season to taste with salt and pepper.                                                                                                                                  
  3. Combine the zucchini noodles and pesto. Toss until zucchini noodles are well coated. Top with tomatoes, if using. Serve at room temperature or chilled.

*You can also saute the noodles for 2-3 minutes in olive oil and chopped garlic to heat and soften – but don’t overcook or the noodles will become watery and soggy.