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.