Garlic Pesto with Zoodles


1-2 large zucchinis

Olive oil for cooking (if seeing warm)

Cherry tomatoes

Ribbons basil for garnish

Optional: Crumbled goat cheese or feta

Pesto Sauce

1/2 cup walnuts or pine nuts

3 cloves garlic minced

4 cups fresh basil leaves

1/2 lemon juiced

1 cup olive oil

Sea Salt

Black Pepper

  1. Make noodles out of zucchini using a spiralizer or mandolin. Set aside.
  2. Pan toast the walnuts or pine nuts on a skillet over medium-high heat for 2 minutes. Toss frequently and be careful not to burn. Do not use oil. 
  3. Add minced garlic and walnuts to a food processor or blender and pulse for a few times.
  4. Add the remaining ingredients except the olive oil and blend for a few minutes.
  5. While on a low speed, slowly add the olive oil and blend until fully mixed (should be a thick paste.)
  6. Season with sea salt and pepper.
  7. Toss with zucchini noodles and garnish with cherry tomatoes, ribboned basil and optional crumbled goat cheese.


OPTIONS: You can eat this raw or heat it up by tossing the noodles in cooking oil and gently warming up on a frying pan. Add pesto sauce and toss until the dish is well coated and heated through.

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