Mint pesto zucchini noodles make a refreshing side dish or main meal recipe when paired with chicken or the protein of your choice. Raw spiralized ‘zoodles’ are tossed with pesto made with mint, dill, and toasted almonds for an easy and healthy take on pesto pasta.
It’s been a minute since I shared a spiralizer recipe – months, actually – so I figured I better get to work and break out of my sesame almond butter zucchini noodle comfort zone. Don’t get me wrong, those are my go-to zoodles when the craving hits, but with the warm weather here I wanted to find a just as tasty way to enjoy them raw and not stir-fried.
This is the first official year of me having an herb garden and I’d say so far, so good. I planted them in containers because I wasn’t entirely sure of what the sunlight situation was like in the backyard (that plus I hate committing to things), and I’m happy to report my basil + rosemary + dill + mint + parsley + oregano + cilantro are doing their thing without any missteps. My basil plant was the slowest to start growing for some reason, which of course was stressing me out because basil is the one I was most excited about and use the most, but it seems to be on the right path now. Plant stress.
Since I’m still babying my basil plant a bit, I used mint as a base for this pesto because my mint plant, as mint tends to do, has grown way faster than my iced tea and mojito consumption can support. I threw in a few sprigs of fresh dill as well, and LOVED the way the flavors paired with one another. Mint is definitely at the forefront of the pesto flavor profile, but don’t be afraid that it will be too overpowering in a mint dessert or artificial sort of way. Combined with the dill, toasted almonds, and pesto mainstays like olive oil and Parmesan, you have an excellent savory way to use mint.
When it comes to spiralizing, I continue to love my KitchenAid spiralizer attachment. It makes incredibly quick work of zucchini (I spiralized these three in less than a minute), and is so much easier to cut through harder vegetables like potatoes.
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- 1/4 cup sliced almonds, toasted
- 1 cup mint leaves
- 1/4 cup fresh dill
- 1 clove of garlic, chopped
- 1/4 cup extra-virgin olive oil
- 1/4 cup grated Parmesan cheese
- 2 tbsp lemon juice
- Salt and pepper to taste
- 3 medium zucchini
Heat oven to 350°F. Place slivered almonds in a single layer on a baking sheet, and toast for 8 minutes, or until they have browned slightly and just become fragrant. Remove the sheet from the oven and immediately place almonds on a plate or in a bowl.
Add mint leaves, dill, and garlic to the bowl of a food processor and process until the herbs are finely broken up. Add olive oil, Parmesan, lemon juice, and salt and pepper and process until creamy.
Slice the very ends off of three zucchini and spiralize using the fine spiralizer blade (or your blade of choice). Add the zucchini noodles to a large mixing bowl and pour in the pesto sauce. Toss to combine. Top with additional Parmesan, dill, mint, and/or toasted almonds for serving.
Immediately removing toasted almonds from the baking sheet is important so that they don't continue toasting on the hot sheet once they're done.