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Zoodles with Pesto

zoodle ribbons

Editor's Note: Zoodles are spiralized zucchinni noodles, eaten raw or boiled. If you don't have a spiralizer, you can julienne the zuchinni with a peeler, or simply use a regular peeler to make "ribbons." They are the perfect gluten-free alternative to pasta.  

Zoodles with Pesto are so simple and quick to make, with just a few main ingredients, your healthy and delicious dinner will be ready in 10 minutes!

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 4 cups fresh basil leaves (from about 3 large bunches)
  • 1/2 cup olive oil
  • 1/3 cup pine nuts
  • 2 garlic cloves
  • 1 teaspoon coarse kosher salt
  • Spiralized zucchini (about 1 small zucchinni per person)
  • Vegan Parmesan cheese for topping (optional)


Combine the basil, olive oil, pine nuts, garlic, and salt in a blender or food processor. Toss with zoodles. Serve with vegan cheese if desired.