Zoodles with Pesto

Serves: 2

Use Organic:

  • 2 zucchini

For the Pesto:

  • ¼ cup pine nuts
  • ¼ cup walnuts
  • 1 ½ cups fresh basil leaves
  • ¼ cup water
  • ¼ cup diced avocado
  • 2 garlic cloves chopped
  • ½ Tablespoon nutritional yeast powder
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper

Garnish with:

  • ½ cup cherry tomatoes cut in half
  • 3 basil leaves rolled and then cut into strips


  1. Roast nuts on medium high heat for 3-4 minutes on the stove top (optional).
  2. Place nuts and all remaining ingredients into the food processor using the "s" blade and process until well combined.
  3. To make the zoodles, either spiralize it using a spiralizer or you can peel thin strips (to look like fettuccini) using a vegetable peeler.
  4. Place zoodles in a bowl and toss with pesto.
  5. To garnish, add tomatoes and basil.
  6. Pesto lasts 2 days refrigerated.
  7. Zoodles are best if used within 2 days.


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