Posted in Pasta, vegan, Vegetable

Pesto “Zoodles”

Hi All,

These gluten free and vegan pesto zoodles will burst in your mouth! I love pesto and have found a couple pre-made jars/tubes that do not have parmesan in them. Those are great in a pinch to have in your pantry. However, I made this one with a ton of basil because it’s my favorite herb.

Check out some health benefits to sweet basil. Another great article I found that explains in detail the health benefits to basil essential oil can be found here.

Basil is the one herb I am going to try my hardest to grow this summer! I had luck with it once in a planter box that I brought into the house when it got cold one summer. So, I know I can do it, I just have to stay on the watering and pruning. I think it smell’s so good that I may even keep one in my kitchen, if my cat can stay away from it;)

Disclaimer: These portions are all just a guess. I don’t like to measure when it comes to creating in the kitchen. Please just let this be a guide for your own creation…

Pesto Zoodles


  • BLEND 3-4 peeled cloves of garlic, big handful of fresh sweet basil, about 1/3 cup almonds (walnuts, pistachios, sunflower seed, or pine nuts), about 1/2 cup EVOO, 1 tsp. lemon juice, and S/P.


  • CUT 1 large zucchini into ribbon noodles and place into a container.
  • CHOP 1 pkg. heirloom tomatoes in half and place into same container as zucchini.
  • ADD some pesto and lightly toss to coat.
  • PUT into refrigerator to marinate for 2-5 hours.

I like a little crunch on the zucchini, however the longer you marinate the softer they become. I tend to have a heavy hand on the salt which helps soften them too. You could also, just cook everything on the stove top in a skillet. Make this your dish!

These pesto zoodles are so good that you just have to go back for seconds! At least you can eat a little more since they are packed with nutrients.

Grateful Day – Morning toddler hugs!! Aren’t those toddlers just the sweetest when they are just waking up or sleeping?

What is your favorite herb?

Thank you for listening!


Integrative Wellness Community

4 thoughts on “Pesto “Zoodles”

    1. Hi Brianne! I found that the longer they marinated the softer they got. I am a little heavy handed with the salt which helps soften them. However, I personally like a little crunch to them. I think this would be just as tasty if they were cooked though.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s