These Easy Pesto Zucchini Noodles are a raw, vegan, and whole-30 approved side dish that will be a fast favorite! Add grilled protein for an easy weeknight dinner.

Easy Pesto Zucchini Noodles (Paleo, Vegan)

Welcome to another episode of “Moriah East 10 Pounds of Zucchini Each Week.” Today we’ll be venturing into the magical world of the zucchini noodle, where paleos, vegans, and ketos (is that what we call those people?) alike can dine together over the same dish. We’ll also be having a guest appearance by a delicious vegan pesto that I am obsessed with. It would be my celebrity crush if this was actually a TV show.

How to make a Vegan Pesto:

You might be skeptical about how a vegan pesto works, but trust me when I say it’s one of my favorite things. I put it on chicken, salads, eggs, sandwiches, and now also zoodles. It’s a great alternative to a red sauce it you’re avoiding nightshades and it’s not lacking in any flavor. As far as the cheese goes, some cashews and nutritional yeast help to make the same texture as the pesto that you’re used to. But wanna know a secret? Great pesto is about the herbs, the olive oil, and the garlic. So if you’ve taken care of those objectives then omitting the cheese becomes much less of a big deal. I can’t wait for you to try this!

Here are a few tips for your pesto making adventures:

• Use flavorful, high-quality olive oil. I wouldn’t sub another kind of oil here.
• I made a basil pesto, but I also love making my pesto with kale or other greens. Arugula work, too!
• If you reaaaally love garlic and aren’t about to go to a job interview or date feel free to add more than 1 clove!
• I used cashews, but these can be omitted if nuts are a no-go for you. You can also use almonds or pine nuts.
• The nutritional yeast adds a slightly cheesy flavor, but this can be omitted if you don’t have it on hand.

How to make zucchini noodles:

Zucchini noodles have certainly had their climb to fame over the last 5 years. I think “zoodles” is a term that no longer needs an explanation, but if you’re new to the game zoodles are basically noodles made out of zucchini. You can make these with a spiralizer or you can use a vegetable peeler to peel your zucchini lengthwise into ribbons. If you go this route you’ll probably want to cook your noodles a bit in a frying pan to soften them up since they won’t be as thin as the actually zoodles, though it is possible to make them thin if you’re careful.

More Paleo Vegetable Recipes:

• Lemon Zucchini Ribbon Salad
• Herby Spring Pea Zoodles
• Grilled Summer Squash with Mint and Dill

Without further ado, it’s time to make a delicious plate of pesto zoodles! I’d love to see your beautiful creations so don’t forget to tag me on Instagram or Facebook!

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Easy Pesto Zucchini Noodles

These Easy Pesto Zucchini Noodles are a raw, vegan, and whole-30 approved side dish that will be a fast favorite! Add grilled protein for an easy weeknight dinner.

COURSE Side Dish

PREP TIME 10 minutes

COOK TIME 0 minutes

TOTAL TIME 10 minutes

SERVINGS 4

INGREDIENTS

• 3 large zucchini spiralized
• 1/2 cup cherry tomatoes halved

For Pesto:

• 3 cups fresh basil
• 1/3 cup olive oil
• 1 clove garlic
• 1/4 tsp salt
• 1 tbsp nutritional yeast
• 1/4 cup cashews

INSTRUCTIONS

1. To make pesto, combine all ingredients in a food processor or blender until smooth.
2. Toss the noodles with the prepared pesto, then top with tomatoes and garnish with extra basil. Enjoy!