Zucchini Pasta With Cheesy Garden Pesto

Have pasta. Eat zucchini noodles. These delightful linguini-style noodles are made by passing zucchini through a spiral slicer.  The noodles are then tossed with seasonal veggies and rich pesto, giving you a raw and gluten-free twist to a traditionally comforting dish.

Pesto Makes:  1 ¼ cup Batch

Recipes Makes:  Approx. 4 – 2 cups servings

Time:  25 minutes


2 zucchini, spiralized (1 med. zucchini yields 3 cups noodles)

1 cup cherry tomatoes, halved

1 cup shredded carrots (or use sliced radishes, cauliflower, artichoke hearts, or other favorite vegetable(s)

1 cup fresh packed parsley, plus ½ cup, chopped

3 cups fresh packed basil leaves (or arugula for a more peppery pesto)

3 garlic cloves, peeled

3 Tb. fresh lemon juice

¾ tsp. fine sea salt

½ cup water

2-3 Tb. nutritional yeast

¼ plus 1/8 cup raw pumpkin seeds (or pistachios, pine nuts, or walnuts)

¼ plus 1/8 cup olive oil


1.  In a food processor, combine 1 cup parsley, basil, garlic, lemon juice, sea salt, water, and nutritional yeast.  Purée until smooth.

2.  Add pumpkin seeds and olive oil and blend until combined but still with a bit of texture.

3.  Toss pesto with zucchini noodles, cherry tomatoes, radishes, carrots, and parsley, and serve topped with pumpkin seeds.

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