Chilli Pesto Zoodles with Bacon

Zoodles (a.k.a zucchini noodles) coated in a fresh and zesty chilli pesto and topped with crispy bacon – a perfect summer dish! This meal is also a great low-carb option that doesn’t compromise on taste, making it a winner for weeknight dinners or even an indulgent lunch. Zoodles are a great way of using up an abundance of zucchinis – also check out my Zucchini Fritters with Mint and Feta, Chocolate Zucchini Cake and Sweet Zucchini Bread for other ways.

Easy & Delicious Zoodles

1. Prepare the Zoodles
   • Make the zucchini noodles with a spiraliser.
2. Cook the Bacon
   • I like to fry the bacon to within an inch of its life – ie. make it super crispy also adds texture and crunch to the dish. Set it aside.
3. Toss the Zoodles
   • Add the zoodles to the pan and toss until just tender. Be careful not to overcook – you want them to maintain some bite.
4. Add the Pesto
   • Stir in the chilli basil pesto, ensuring the zoodles are evenly coated, while warming through.
5. Assemble the Dish
   • Plate the zoodles and top with crispy bacon. Sprinkle with grated Parmesan, cherry tomatoes, and toasted pine nuts if desired. You can also add extra chilli if you like more of a kick!
6. Serve & Enjoy
   • Serve immediately and enjoy!

Tips for Perfect Chilli Pesto Zoodles

• Don’t Overcook the Zoodles: They can quickly become mushy. A quick toss in the pan is all they need.
• Make It Creamy: Stir in a splash of cream or sour cream for a creamy variation.
• Vegetarian Option: Swap bacon for roasted mushrooms or sun-dried tomatoes for a meat-free alternative. You could also try a poached egg.
• Swap Protein: Change up the dish by swapping the bacon with prawns. Or even add grilled chicken or a poached egg to the current recipe.

The heat from the chilli pesto, the crunch of crispy bacon, and the lightness of zoodles create a balance that feels indulgent yet guilt-free. Plus, it’s a breeze to whip up, making it perfect for any day of the week.

Feedback & More

Did you try the Chilli Pesto Zoodles with Bacon? While you’re on the page, let me know in the comments below. Cheers, Elby!

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Chilli Pesto Zoodles with Bacon

Recipe by Elby | The Tasteful Pantry

A low-carb, flavour-packed dish that’s quick, easy, healthy, and perfect for lunch or dinner.

Course: MainCuisine: ItalianDifficulty: Easy

5.0 from 1 vote

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Servings

2

servings

Prep time

20

minutes

Cooking time

5

minutes

Total time

25

minutes

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Ingredients

• Chilli Pesto (see Notes)

• 1/2 cup pine nuts, toasted

• 2 cups fresh basil leaves

• 3 cloves garlic

• 25 grams fresh parmesan, grated

• 2 tsp lemon juice

• 1/4 tsp salt

• pepper to taste

• 1 bird’s eye chilli, deseeded (unless you like an extra kick)

• 1/4 cup olive oil (light flavour), plus extra

• Zoodles

• 2 tsp vegetable oil

• 80 grams streaky bacon, diced

• 2 medium zucchinis, spiralised (use a spiralizer to make the zoodles)

• extra pinenuts, toasted (optional)

• cherry tomatoes (optional)

• extra grated parmesan for serving (optional)

Directions

• Chilli Pesto
• Heat a small pan over medium heat and add the pine nuts. Shaking the pan occasionally, toast the nuts for approximately 1 minute, or until lightly browned. Don’t take your eyes off them, they burn quickly! Remove from the heat and cool slightly.
• Place all ingredients into a food processor and blend until they are finely chopped and a dip-like texture. If a runnier consistency is required, add additional oil – just 1 tablespoon at a time.
• Zoodles
• Heat 1 teaspoon of the oil in a medium pan over high heat. Add the bacon and cook until crispy. Transfer to a paper towel lined plate.
• Heat the remaining oil in the same pan over medium heat and add the zoodles. Sauté for 30 seconds before adding the pesto. Stir to combine and heat through.
• Remove immediately from heat and serve topped with bacon and pine nuts, if using.
  
  
  After more uses of zucchini? Try Zucchini Fritters with Mint and Feta!

Notes

• Pesto: You can substitute for 1/4 cup (or more depending on preference) of store bought pesto and one bird’s eye chilli for every two serves.

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