Zucchini Noodles with Sun-Dried Tomato Pesto

from 3 votes

Zucchini Noodles with Sun-Dried Tomato Pesto recipe on justataste.com

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.

Zucchini Noodles with Sun-Dried Tomato Pesto recipe on justataste.com

Zucchini Noodles with Sun-Dried Tomato Pesto recipe on justataste.com

Zucchini Noodles with Sun-Dried Tomato Pesto recipe on justataste.com

Zucchini Noodles with Sun-Dried Tomato Pesto recipe on justataste.com

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Main Course

Zucchini Noodles with Sun-Dried Tomato Pesto

Whip up a quick and healthy dinner tonight with Zucchini Noodles with this recipe for Sun-Dried Tomato Pesto.
Author: Kelly Senyei
5 from 3 votes
Zucchini Noodles with Sun-Dried Tomato Pesto recipe on justataste.com
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 6 servings


  • 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


  • Mandoline or spiralizer


  • 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!


Calories: 73kcal, Carbohydrates: 4g, Protein: 3g, Fat: 5g, Saturated Fat: 1g, Cholesterol: 2mg, Sodium: 78mg, Potassium: 370mg, Fiber: 1g, Sugar: 3g, Vitamin A: 505IU, Vitamin C: 24.9mg, Calcium: 79mg, Iron: 0.7mg


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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.

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5 from 3 votes (1 rating without comment)

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  1. 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!

  2. 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!!!

  3. Hi Kelly! Great recipe, thank you…the pesto is DIVINE!

    How long would you recommend keeping it for in the fridge?

    Thank you!

    Cerries :)

    1. 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.

    1. Hi Elena! I’ve never tried freezing the zucchini noodles so I can’t say with certainty how they’d be once thawed.

  4. 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!

  5. 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! :)

  6. 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!

  7. 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.

  8. 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”