Zucchini Pesto Pasta

Serves 2

zucchini page


  • Zoodles (can use a special spiralizer tool to create noodles out of zucchini or simple peel with a julienne peeler)
  • 1/2 cup raw walnuts halves or pieces
  • 1/4 cup water
  • 1 cup fresh basil leaves
  • 1/2 cup fresh mint leaves
  • 1 cup diced zucchini
  • 3 garlic cloves, mined
  • 2 Tablespoons fresh lemon juice
  • 1 Tablespoon extra-virgin olive oil
  • 1/2 teaspoon sea salt
  • 1 cup cherry tomatoes, halved
  • Raw pine nuts (optional – for garnish)


  1. Prep the zoodles and let them drain well.
  2. Combine the walnuts, basil, mint, diced zucchini, garlic, lemon juice and salt in a high speed blender and mix until completely smooth.
  3. Heat olive oil in a skillet over medium heat. Add the zoodles and toss well to coat. Gently toss until the zoodles are completely heated. Add the pesto – stir well to coat.
  4. Serve and top with cherry tomatoes and pine nuts.

*We love this with some added protein.