Paleo Zucchini Noodles with Pesto
Let’s be real—pasta’s great until your jeans start staging a protest. Enter zucchini noodles, the runway model of the vegetable world. This dish slaps together fresh, twirly zoodles and a pesto so green, it could run for office. It’s a one-way ticket to flavor town without dragging gluten, dairy, or guilt along for the ride. No boiling drama, no carb comas, just slinky squash strands dancing in herby deliciousness. Add garlic, lemon, and a swirl of olive oil and boom—you’re suddenly the queen of clean eating without even trying hard. And yes, it’s completely plant-based—like your skincare routine.
Paleo Zucchini Noodles with Pesto
A breezy, herbaceous Paleo dream starring spiralized zucchini noodles drenched in zesty vegan pesto. Fast, fab, and 100% guilt-free.
Ingredients
For the Zoodles:
- 2 medium zucchini spiralized into your new favorite noodle
- 1 tablespoon olive oil
- Pinch of salt
For the Vegan Pesto:
- 1 cup fresh basil leaves
- ¼ cup pine nuts or walnuts if you’re wild
- 2 garlic cloves
- 2 tablespoons nutritional yeast
- ¼ cup olive oil
- Juice of half a lemon
- Salt and black pepper to taste
Instructions
- Spiralize zucchini into glorious veggie noodles. Pat dry with paper towels—nobody likes soggy strands.
- Heat olive oil in skillet. Toss in zoodles with a pinch of salt. Sauté for 2–3 minutes.
- In a blender, combine basil, pine nuts, garlic, nutritional yeast, olive oil, lemon juice, salt, and pepper. Blend until smooth.
- Turn off heat and add pesto to zoodles. Toss gently until everything’s coated in green greatness.
- Serve immediately. Garnish with extra basil or crushed nuts for flair. Bask in compliments.
Notes
📊 Nutritional Values (per serving)
- Calories: 240
- Total Fat: 18g
- Saturated Fat: 2.5g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 6g
💪 Vitamins & Minerals (per serving)
- Vitamin C: 30%
- Vitamin A: 40%
- Vitamin K: 35%
- Magnesium: 15%
- Iron: 12%
💁♀️ Tips to Elevate Your Zoodle Game
- Toast your nuts before blending—yes, it’s extra, but worth it.
- Add sun-dried tomatoes for a little drama.
- A splash of almond milk can make the pesto silkier.
- Use avocado in the pesto for extra creaminess and main character energy.
- Serve chilled as a raw salad or warm for cozy comfort vibes.
