Zoodles with Mint Pesto

Image of Paola van der Hulst
Rated 4.5 based on 3 customer reviews
Zoodles with Mint Pesto
Zoodles with Mint Pesto


  • Mint Pesto
  • ¾ cup fresh basil leaves
  • ¼ cup freshly grated Parmesan cheese
  • ¼ cup fresh mint leaves
  • 3 tablespoons pine nuts
  • 3 tablespoons olive oil
  • 2 large garlic cloves
  • salt and freshly ground black pepper to taste

  • Zoodles
  • 2 tablespoons extra-virgin olive oil
  • 8 zucchini, spiralized using the flat blade
  • salt and freshly ground black pepper to taste


For best results, we recommend using:


  1. Blend basil, Parmesan cheese, mint, pine nuts, olive oil, and garlic in a high-speed blender until the mixture has the consistency of paste forms; season with salt and pepper.
  2. Heat olive oil in a skillet or pan over medium heat.
  3. Sauté zucchini in hot oil until just tender, 2 to 3 minutes; season with salt and pepper.
  4. Transfer zucchini to a plate; spoon pesto over the zucchini to serve.
Mealthy tip:

Zucchini and mint makes an amazing combo, but feel free to use a tradition basil pesto if preferred, as it also is great


4.5out of 5 Stars

(3 Reviews)

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What others are saying

Image of Annie Chambers Myott

Annie Chambers Myott says:

It's hard to get a non-veg/ non- gluten intolerant person on board with zoodles but this creamy pesto with mint changed my husband's mind. Any chance he sees pesto on a menu, he orders it (whatever it is), but he'd never had it with mint and loved it!

Image of Jen the Mighty

Jen the Mighty says:

Zucchini and mint is a combo I've just discovered, thanks to recipes on this site, and I am in LOVE. Lightly sauteeing the zoodles just warms them through and the pesto adds a really nice flavor. I might try drying out the zoodles before sauteeing them, or just using the zoodles raw for the next round. Excellent!

Image of Jenny Cronin

Jenny Cronin says:

Love the mint pesto, and made a double batch to store and serve with other dishes! I am a fan of warm zoodles so like that this called for sauteeing.