I was a late adopter to the zucchini noodle craze, and it really wasn’t until I created the recipe for Skinny Shrimp Scampi with Zucchini Noodles (now a member of the Most Pinned Recipes Ever Club) that I fully grasped the versatility of veggie noodles. So with recipes for shrimp scampi and zucchini noodle stir-fry under my belt, I decided it was time to let them work their magic again. This time, it’s alongside a quick and easy recipe for sun-dried tomato pesto.
The pesto is a 5-ingredient flavor-packed powerhouse made with garlic, toasted pine nuts, Parmesan, basil and sun-dried tomatoes packed in oil. Toss the whole gang into a blender or food processor, and 2 minutes later your pasta sauce is ready to join forces with sautéed zucchini noodles for a meatless main dish or a spotlight-stealing side.
Craving more? Subscribe to Just a Taste to get new recipes and a weekly newsletter delivered straight to your inbox! And stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.
Disclosure: This post contains Amazon affiliate links.
Ingredients
- 1 (7-oz.) jar sun-dried tomatoes packed in olive oil
- 1 Tablespoon pine nuts, toasted
- 2 cloves garlic, roughly chopped
- 1 cup (lightly packed) fresh basil leaves
- 1/4 cup shredded Parmesan cheese
- 1 Tablespoon olive oil
- 4 medium zucchini
Equipment:
- Mandoline or spiralizer
Instructions
- In a blender or food processor, combine the sun-dried tomatoes and their oil, pine nuts, garlic, basil and Parmesan cheese. Blend until puréed. Taste and season with salt and pepper. Transfer the pesto to a large bowl and set it aside.
- Make the zucchini noodles by cutting off the ends from the zucchini then carefully running them down the blade of a mandoline fitted with the julienne attachment. (The blade should be set at 1/8-inch thick). Alternately, you can use a spiralizer to make the zucchini noodles.
- Add the olive oil to a large sauté pan set over medium heat then add the zucchini noodles and a pinch of salt and cook, tossing constantly, for about 3 minutes just until the zucchini begins to wilt. (Do not overcook the zucchini noodles.) Transfer the noodles into the bowl with the pesto and toss to combine. Serve immediately topped with additional Parmesan cheese (optional).
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Shoutout
Did you try this recipe?
Share it with the world! Mention @justataste or tag #justatasterecipes!
Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
Awesome! Have made it several times! Never disappoints!
I’m so happy you’ve been enjoying the recipe, Kimberley!
WOW! The sun-dried tomato pesto was outstanding. My husband and I both loved this dish. Thank you!
Wow this looks amazing! I cant wait to cook it. who said vegies are boring/ Please guys send through any spiralizer noodle recepies as Im on a health kick. Yum Yum!
I hope you enjoy the recipe, Cat! And here’s a link to all of my zucchini noodle recipes you may be interested in trying: https://www.justataste.com/zucchini-noodle-spiralizer-recipes/
Kelly,
I finally made this tonight. WOW!!! What an amazing dish!! My only addition was to add a pound of shrimp (as in your other spiralized pesto noodle recipe). I added the shrimp to a ziplock bag with a couple of tbl of oil and grated dried garlic and salt (combo in a shaker I bought at BJ’s) and stir fried the shrimp first as in the other recipe.
This was an absolutely fantastic meal!!!
Excellent! So glad you enjoyed it, Dave :)
Hi Kelly! Great recipe, thank you…the pesto is DIVINE!
How long would you recommend keeping it for in the fridge?
Thank you!
Cerries :)
So glad you enjoyed the recipe! It’ll stay fresh in an airtight container if you store it in the freezer for up to a month.
can I make a bunch of “noodles” and freeze, then cook and use in recipes as needed?
Hi Elena! I’ve never tried freezing the zucchini noodles so I can’t say with certainty how they’d be once thawed.
Fabulous! I am making this for Utah’s Pie & Beer Day aka Pioneer Day we celebrate on July 24th. With some Green Jello salad on the side :O) and of course, some of our very own micro brew beers!
Awesome! Enjoy!
Found your recipe on Kalyn’s Kitchen so I had to come through to see how you make it. It is wonderful. I will have to make it tonight! :)
Thanks so much for stopping by, Rosemary!
My husband was just asking where our mandoline was the other day. Alas, I think I threw it out because it was made of plastic and chipping. This recipe really makes me feel like I need to get another one!
My wife is going to absolutely love this. She loves zucchini and sun-dried tomatoes. And she has a mandolin! She has been asking for a spiralizer for a few years now for Mother’s Day but I think I’ll go with the Venus Fly trap idea instead.
Hah! Thanks so much, Tom :)
Wow – that looks delicious! I haven’t tried zucchini noodles yet, but this recipe has definitely inspired me to get on it. Looks so good. Thanks!
Have a great week!
“The Busy Brunette”
Thank you!