How do I make the zucchini noodles for this recipe?

Spiralize three zucchinis, then cut the strands into shorter pieces if desired, and place them in a work bowl, ready to be tossed with pesto.

What makes this pesto unique compared to traditional pesto?

This pesto is unique because it incorporates peeled zucchini along with fresh basil, lime juice, and pine or cashew nuts, giving it a fresh, creamy texture without oil.

Can I use a different type of nut for the pesto?

Yes, the recipe suggests using either pine nuts or cashew nuts for the pesto, so you can choose based on your preference or what you have available.

How should I store leftover Zucchini Noodles with Pesto?

Store any leftovers in an airtight container in the refrigerator. It's best enjoyed fresh, as raw zucchini noodles can release water over time.

Do I cook the zucchini noodles before tossing with pesto?

No, the recipe instructs to spiralize the zucchini and then toss it directly with the freshly blended pesto and tomatoes, keeping the noodles raw and crisp.

5 years ago

Zucchini Noodles with Pesto
[Vegan]

LR By: Lena Ropp

Author Bio

Lena Ropp is a Founder of PureVeganFood, a health & wellness brand that advocates nourishment... Read More

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A bowl of vibrant green zucchini noodles tossed with creamy pesto, garnished with halved red and yellow heirloom tomatoes and fresh basil leaves.

Discover more recipes with these ingredients

Zucchini Noodles with Pesto [Vegan]

250

Dairy Free

Vegan

Turn zucchini into noodles for a fun summer meal. Zucchini Noodles with Pesto is a simple and healthy dish that the entire family will love! It only takes 15 minutes to make and there is no cooking involved!

Ingredients You Need for Zucchini Noodles with Pesto [Vegan]

3 spiralized zucchini
1 cup heirloom tomatoes
1 peeled zucchini
the juice of 2 limes
1/2 cup pine nuts / cashew nuts
Pinch nutmeg
1 cup fresh basil
1 clove garlic

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How to Prepare Zucchini Noodles with Pesto [Vegan]

Spiralize the zucchini, cut it into smaller strands if they are too long and place them in a work bowl.
In a blender pulse peeled zucchini, lime juice, basil, pine nuts and nutmeg until smooth.
Toss pasta with the pesto and tomatoes.
Enjoy!