Pesto Zucchini Pasta

Pesto Zucchini Pasta - Healing and Eating

I recently got a new kitchen gadget that makes zucchini noodles! I have a┬áspiralizer that doesn’t work very well, and have been meaning to get a more expensive one that hopefully will work. In the mean time, I got this awesome Kuhn Rikon Julienne Peeler, which was less than $20, and I thought it worked great. The reviews on amazon said it was really sharp, so you should hold your vegetable with a fork. Overall, I’m happy with my purchase.

As you can see, I put a ton of pesto on my zucchini. I love pesto, and I don’t love the taste of raw zucchini, so I thought, what the hell, and put all the pesto I made into the “noodles”. I’ve been known to eat pesto outside my fridge with a spoon, you know, like normal people do with ice cream. So I figured why not? It’s healthy, and I haven’t had Italian for awhile, so I’m going to eat every last bit…immediately. I hope you guys enjoy this recipe as much as I did.

Pesto Zucchini Pasta
Prep time
Cook time
Total time
Serves: 1
  • 2 zucchinis made into noodles
  • 1 cup of raw pine nuts
  • ½ cup of extra virgin olive oil
  • 1 tsp sea salt
  • 1 tsp black pepper
  • juice from 1 lemon
  • 3 cups of fresh basil
  1. Make zucchini noodles with julienne peeler. Hold down zucchini with a fork for safety.
  2. In food processor, combine, pine nuts, extra virgin olive oil, sea salt, black pepper, fresh basil and lemon juice.
  3. Blend until smooth, then toss with zucchini and plate dish.
Nutrition Information
Serving size: 1-2

5 thoughts on “Pesto Zucchini Pasta”

    1. Thank you. For this recipe I didn’t, but lately I have been. Just saute it for a couple minutes usually 2-3 minutes to get the zucchini a little softer. Beware the zucchini releases water when it get’s cooked.

  1. This pesto sauce is excellent! Is there a way to make it without the pine nuts? Without adding in parmesan or any dairy…; (

    1. Thank you! Cashews are nice creamy, especially when they are soaked for up to 8 hours. Macadamia nuts might work too. The flavor might be slightly different, but I’d love to know how those substitutions turn out.

    2. I even used Walnuts (with skin) and less oil and it still turned out totally pesto-like. It was just a little less fine because I used a non-electric blender! So feel free to use any nut you like!

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