Zucchini Zoodles

Total Time: 20 minutes   |    Servings: 4

Try this fresh delicious twist on pesto pasta, featuring zucchini “noodles” and almond-basil pesto for an intro to the raw food lifestyle. A fresh and delicious twist on pesto pasta (with no wheat and no cooking required) is equally tasty as a salad course or a light lunch. If desired, lightly sauté the zucchini noodles for a quick moment to loosen them a bit and allow them to absorb more flavor. Add whatever chopped fresh vegetables are abundant: radishes, carrots, cucumbers or cauliflower work well.

You can pick up a simple hand-held spiralizer at Wheatsfield ($15) or a julienne peeler. To make zoodles without a spiralizer try using a hand-held vegetable peeler to create long ribbons that you can then cut into long noodles.


  • 1/3 cup unsalted almonds
  • 1/2 cup olive oil
  • 6 to 8 cloves of garlic, peeled
  • 3 packed cups fresh basil leaves, stems removed
  • 1/2 cup grated Parmesan cheese (optional)
  • 1 tablespoon lemon juice
  • 3 pounds zucchini
  • 1 cup halved cherry tomatoes
  • Salt and black pepper to taste


Using a blender or food processor, process the almonds, olive oil and garlic until they form a slightly-chunky paste. Blend the basil leaves into the almonds, olive oil and garlic, adding in small batches, until it forms a thick smooth paste. Blend in the grated Parmesan cheese and lemon juice until desired consistency and add salt to taste.

Peel the zucchini and cut each in half lengthwise. Hold one half with one hand and use the tip of a spoon to scoop out the seeds. Repeat the process for all the zucchini.

Using a julienne peeler or spiralizer, slice the zucchini into long, thin strips or spirals. Place zucchini “noodles” into a large bowl. Toss the zucchini noodles with the basil pesto, adding the cherry tomatoes before serving.

Nutritional Information

470 calories, 39 g. fat, 10 mg. cholesterol, 200 mg. sodium, 19 g. carbohydrate, 6 g. fiber, 18 g. protein