This is the perfect recipe for a quick lunch or easy side dish, especially since it’s vegetarian and gluten free too. Carrot Noodles with Pesto pairs well with other Italian dishes and is something both kids and adults enjoy. If you already love spiralized zucchini, be sure to try this simple, flavorful recipe!
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Carrot Noodles with Pesto is one of those dishes that can’t be beat. It checks all the boxes: kid friendly, vegetarian, light, satiating, easy, quick and gluten free. Not to mention, it’s also delicious since each noodle is coated in herbaceous, flavorful pesto.
You may choose to make your homemade noodles by using a spiralizer to make spiralized carrots, or you could even substitute zucchini since it’s one of the most commonly spiralized vegetables. If you don’t own a spiralizer, no worries, you can just as well use a Y-shaped peeler, julienne peeler, or knife to make carrot noodles.
Homemade Carrot Noodles with Pesto is the perfect quick lunch or side dish. This simple dish would taste wonderfully served alongside Italian Meatballs, Chicken Piccata, or Tomato Basil Salad for a full meal, or family dinner.
If you enjoy this vegetable based, gluten free noodle, I suggest trying my recipes for Zucchini Pesto Pasta Salad, Keto Pasta Salad with Balsamic Vinaigrette, and Keto Shrimp Scampi.
Why This Recipe Works
Carrot Noodles with Pesto is a quick and easy dish to make. These noodles cook even faster than traditional pasta.
This recipe is vegetarian since the only ingredients are carrots, pesto, and olive oil. It’s a really light, flavorsome dish.
This dish is kid friendly and gluten free too. Kids love pasta and they’ll enjoy these carrot noodles just the same. Serve it to the entire family and I’m sure everyone will like it.
How To Make Carrot Noodles (3 Methods)
With A Spiralizer
You can use a manual or electric spiralizer. Large carrots are the easiest to work with. Be sure to peel your carrots first and trim the end.
With A Manual Peeler
Use a Y-shaped peeler for larger, thinner, flatter noodles or a julienne peeler for smaller, more rounded noodles.
With A Knife
Cut thin strips of carrots into your desired thickness.
Step-By-Step Instructions
Ingredients
- 1 tablespoon extra virgin olive oil
- 3 large carrots: the larger the carrot, the easier it is to spiralized. This will give you about 4 cups of spiralized carrots.
- 1/4 cup pesto: you can use store bought or homemade. There is a recipe for pesto in this recipe for Baked Pesto Salmon if you’d like to make your own.
- Optional: Parmesan cheese and basil.
The entire recipe and instructions can be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Spiralize your carrots using one of the methods listed above.
Prepare the pesto, if not using store bought.
Create!
Heat a large skillet over medium-high heat. Once the pan is hot, add the olive oil and carrots. Season with salt and pepper.
Sauté, stirring often, until just tender, about 3-5 minutes.
Gently stir in the pesto until the carrot noodles are evenly coated.
Present!
Serve with Parmesan cheese and basil garnish, if desired.
Tips and Techniques
- Make carrot noodles with a spiralizer, a Y-shaped or julienne peeler, or with a knife.
- Store-bought pesto works great in this recipe, or you can make your own.
- Store leftovers in an airtight container in the refrigerator. Use within 3-5 days.
More Vegetarian Recipes
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Carrot Noodles with Pesto
Ingredients
- 1 tablespoon extra virgin olive oil
- 3 large carrots (spiralized, about 4 cups)
- salt (to taste)
- pepper (to taste)
- 1/4 cup prepared pesto (see notes)
- Parmesan cheese (optional for serving)
- fresh basil (optional garnish)
Instructions
- Heat a large skillet over medium-high heat. Add the olive oil and carrots. Season with salt and pepper.3 large carrots, 1 tablespoon extra virgin olive oil, salt, pepper
- Sauté, stirring often, until just tender, about 3-5 minutes.
- Gently stir in the pesto until the carrot noodles are evenly coated.1/4 cup prepared pesto
- Serve with Parmesan cheese and basil garnish, if desired.Parmesan cheese, fresh basil
Notes
Tips and Techniques
- Make carrot noodles with a spiralizer, a Y-shaped or julienne peeler or with a knife.
- Store-bought pesto works great in this recipe, or you can make your own.
- Store leftovers in an airtight container in the refrigerator. Use within 3-5 days.
Nutrition
This recipe was originally published on March 1, 2018. It was updated with new images, step-by-step instructions, tips and techniques in March 2022.
GuGu says
I really love this recipe It went quickly but I just steamed the carrots for a few minutes before I sauteed them in the Olive oil It was delicious I certainly We’ll use this recipe again I pended for future use thank you.
Amanda says
I haven’t tried the frozen spirals yet. It looks like they hold up well to the recipe. Can’t wait to give it a try!
Sandi says
I love that they came out with this line of products. We have also doing ours by hand and sometimes we don’t have time for it. Great recipe.
Krissy Allori says
This is a great addition to the vegetarian community! I’m sure my family will love this!
Kristine says
I’m not a huge meat person, but not officially vegetarian either – this would be a great meal for me! Pinning this one one to make soon, thanks!
Emily Hill says
This looks like a really yummy vegetarian recipe. Totally pinning!
Stephanie says
Wow. So glad to see this. Didn’t realize they had the spirals ready to go. Can’t wait to try this yummy recipe.