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Zoodles with Basil Pesto

Prep Time:

15 minutes

Cook Time:

0 minutes


4 servings



About the Recipe

Spiralized zucchini noodles are the perfect base for a healthy, easy summer recipe.


  • 4 large firm organic zucchnis, peeled

  • ½ c. basil pesto, made with olive oil

  • Sea salt and black pepper, to taste


Special equipment: vegetable spiral slicer

Using a spiral slicer, cut zucchini into thick, long noodles. Cut the zoodles with kitchen scissors once they reach 10 inches in length.


Place cut zoodles on paper or clean kitchen towels and gently blot to absorb excess moisture.


Place zoodles in a medium, non-reactive bowl and top with basil pesto. Toss gently to combine. Season with salt and black pepper, to taste, and serve immediately. Enjoy!


Add sliced cherry tomatoes and parmasan cheese to add additional flavor to the zoodles. Also consider topping with grilled shrimp, salmon or chicken for a more satisfying meal.

Zucchini contains a ton of water, therefore this recipe does not make for good left overs.

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