Spiralized zucchini noodles tossed with a delicious vegan pesto. A simple and healthy dish that’s grain-free, gluten-free, and vegan. Zoodles are a great alternative to traditional pasta!
Pesto is one of those insanely easy and delicious dressings/sauces that’s both versatile and simple to make a large batch. I eat it with just about everything! These Pesto Zoodles are a wonderful weeknight meal to quickly toss together, without sacrificing flavor.
I love the fresh light taste of basil. Since pesto is typically oil-based, I wanted to create a version that was a little lighter. That’s where I came up with the idea to try adding zucchini and using less olive oil. I can honestly say, it still tastes like traditional pesto!
Look at that vibrant green color!
Zoodles aka zucchini noodles are my favorite way to use zucchini. It’s a great alternative to pasta and a wonderful way to sneak in some extra veggies.
I love this spiralizer from Williams Sanoma.
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Pesto Zoodles
Ingredients
Pesto
- 2 cups Fresh Basil Leaves packed
- ½ medium-sized Zucchini
- ¼ cup Olive Oil
- 2 Garlic Cloves
- ½ Lemon freshly squeezed
- 1 Tbs Nutritional Yeast
- ½ tsp Salt
Zoodles
- 3 large Zucchini
- 1 cup Cherry Tomatoes
- Fresh Basil for garnish
Instructions
- In a food processor or high-speed blender, combine the basil, garlic, zucchini, olive oil, and vinegar/lemon juice. Blend until smooth and season with salt, to taste.
- Spiralize the zucchini with a spiralizer. Toss the zucchini with pesto until well coated, and season with salt and black pepper if needed.
- Add cherry tomatoes on top (optional to slice).
- Transfer the pesto noodles to a large bowl. Garnish with pepper slices and fresh basil.
