Nut-Free Pesto Zoodles (Zucchini Noodles)

These nut-free pesto zoodles are a fresh, wholesome twist on traditional pasta—light, flavorful, and tossed in a creamy basil pesto with juicy cherry tomatoes.

WHY YOU’LL LOVE THESE NUT-FREE PESTO ZOODLES

If you’re anything like me, saying no to a good bowl of pasta is nearly impossible. So, the idea of swapping it for zucchini noodles didn’t exactly excite me at first. But after finally giving them a try, I was pleasantly surprised, and they became a big hit in my family! Zoodles can be a tasty and satisfying substitute, and the best part? They’re good for you, too. Here is why you’ll love them: 

• These pesto zoodles make a satisfying meatless main dish or a delicious side dish. Pair them with grilled chicken, salmon bites, or even crispy air-fried sweet potato cubes.
• Zucchini noodles are a light, lower-carb alternative to traditional pasta dishes—perfect for anyone looking to eat healthier or follow a specific diet.
• Nut-free homemade pesto offers a flavorful, allergy-friendly twist that doesn’t sacrifice taste.

BENEFITS OF ZUCCHINI NOODLES AND NUT FREE PESTO

Zucchini noodles (“zoodles”) and nut-free pesto are popular alternatives to traditional pasta and pesto. They offer several benefits, particularly for those looking to reduce carbohydrate intake, avoid nuts, or incorporate more vegetables into their diets. Here are some benefits of both zucchini noodles and nut-free pesto:

• Low in calories and carbohydrates: Zucchini noodles contain significantly fewer calories and carbs than traditional wheat-based pasta, making them suitable for low-carb and ketogenic diets.
• Rich in nutrients: Zucchini is a good source of vitamins and minerals, including vitamin C, potassium, and antioxidants like lutein and zeaxanthin. These nutrients contribute to overall health and may support eye health and immune function.
• Gluten-free: Zucchini noodles are naturally gluten-free, which makes them a suitable alternative for individuals with gluten sensitivities or celiac disease.
• Allergen-friendly: Nut-free pesto is an excellent option for individuals with nut allergies or sensitivities. Traditional pesto recipes often contain pine nuts, which can be allergenic for some people.
• Rich in healthy fats: Many nut-free pesto recipes use olive oil as the base, providing heart-healthy monounsaturated fats. These fats are essential for overall health and can contribute to a balanced diet.

NUT-FREE PESTO ZOODLES INGREDIENTS

• Zucchini spirals—zoodles: They are a light and nutritious alternative to pasta. They’re low in calories and carbs, making them ideal for anyone following a low-carb, gluten-free, or weight-conscious diet. You can buy pre-spiralized zucchini in a grocery store (in the produce or frozen section) or make your own at home using a handheld spiralizer or a vegetable peeler. Freshly made zoodles tend to have a better texture and flavor.
• Cherry tomatoes, halved: Cherry tomatoes add a burst of natural sweetness and a pop of color. When lightly sautéed, they release their juices and help create a slightly saucy base for the zoodles. Grape tomatoes can also be used as a substitute.
• Garlic cloves add depth and a warm, aromatic flavor to the pesto. Fresh is best here, but if you’re sensitive to raw garlic, please roast it lightly before blending or use roasted garlic for a milder taste.
• Olive oil is the heart of any good pesto, adding richness and healthy fats. Use ¼ cups for the pesto and one tablespoon for sautéing the vegetables. Always opt for extra virgin olive oil if possible—it’s less processed and more flavorful.
• Parmesan cheese: Parmesan gives the pesto its classic cheesy flavor and helps create a creamy texture. Freshly grated parmesan is recommended for the best taste and consistency, but pre-grated works too in a pinch.
• Fresh basil leaves: Basil is the star of the pesto—bright, fragrant, and full of antioxidants. Use only the leaves, discarding any tough stems. If you don’t have a scale, measure by weight (20 grams) or roughly pack about 1½ to 2 cups of fresh basil leaves.
• A pinch of salt enhances all the other flavors in the dish. Add gradually after blending the pesto and again after tossing everything together. Sea salt or Himalayan pink salt are great choices.
• Dried dill, for garnish: A light sprinkle of dried dill adds a fresh, slightly tangy note that complements the basil and tomatoes beautifully. It’s optional, but highly recommended for an added layer of flavor and a touch of visual interest.

HOW TO MAKE NUT-FREE PESTO ZOODLES

1. Make the nut-free basil pesto sauce: In a food processor or blender, combine the garlic cloves, fresh basil leaves, parmesan cheese, and half of the prepared 1/4 cup olive oil. Blend until the mixture starts to come together, then slowly add the remaining olive oil and blend until smooth and creamy. If your food processor allows, you can drizzle the olive oil in while mixing for a softer consistency. Taste and adjust with salt as needed, then set the pesto aside.
2. Sauté the zucchini and tomatoes: Heat 1 tablespoon of olive oil over medium heat in a large skillet. Add the zucchini spirals and sauté for 2–3 minutes until tender. Then, add the halved cherry tomatoes and cook for another 1–2 minutes until they start to soften.
3. Combine and season: Remove the pan from the heat. Stir in the pesto and toss to coat the zucchini and tomatoes evenly—season with salt to taste.
4. Finish and serve: Transfer to plates and sprinkle with dried dill before serving.

SERVING SUGGESTION

These zucchini noodles with nut-free pesto are light, flavorful, and versatile. Enjoy them alone or pair them with your favorite protein or side for a more complete meal. Here are some delicious ways to serve them:

• As a main course, serve warm as a light, meatless meal.
• With protein: add grilled chicken, shrimp, salmon, or a poached egg for extra nourishment.
• As a vegetable side, pair with roasted veggies, quinoa, brown rice, or air-fried sweet potato cubes.
• Meal prep-friendly: store pesto in the fridge for 5 days; spiralize zucchini 1–2 days in advance.
• Add a twist: top with toasted seeds, a dollop of Greek yogurt or ricotta, or toss in a handful of baby greens.

STORAGE SUGGESTIONS

• Zucchini noodles: best enjoyed fresh, but you can store them (uncooked) in an airtight container lined with paper towels for up to 2 days in the fridge. This helps absorb excess moisture.
• Cooked zoodles with pesto: store in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop or in the microwave.
• Nut-free pesto: Leftover pesto can be stored in a sealed jar or container in the fridge for up to 5 days. Alternatively, you can freeze it in small portions (like an ice cube tray) for up to 3 months.

OTHER GREAT VEGETABLE OPTIONS

• Simple Egg Fried Rice with Vegetables (Better Than Takeout)
• Best Quick Air Fryer Corn on the Cob Recipe
• Easy Crispy Air Fryer Brussel Sprouts with Bacon
• Oven Roasted Potatoes and Carrots with Onion and Zucchini
• Simple Stir-Fry Broccoli without Meat
• Easy Oven-Baked Potato with Green Onion and Sour Cream

GOOD-OLD PASTA OPTIONS

• Easy Turkey Bolognese with Jar Sauce (Turkey Ragu Pasta)
• Creamy Garlic Parmesan Chicken Pasta 
• Easy Baked Feta Pasta with Smoked Salmon (Tik Tok Pasta) 
• Creamy Spinach Pasta (The Benefits of Meatless Meals)
• Salmon Asparagus Pasta