Healthy Pesto Zucchini Pasta

Healthy Pesto Zucchini Pasta


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This recipe for raw and healthy zucchini pasta with pesto is perfect for a quick summer meal! The zucchini tastes really similar to actual pasta and the pesto is flavorful, too! You only need to use about half the amount of pesto made, so you can use the extra on other dishes.

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Time needed

35 min preparation

Serving Size / Yield

2 servings


  • 2-3 zucchinis
  • 1/2 tsp. sea salt
  • Pesto:
  • 1 C. firmly packed fresh basil
  • 1/2 C. oil
  • 2 Tbs. lemon juice
  • 2 Tbs. pine nuts
  • 2 Tbs. almonds
  • 4 cloves garlic
  • spinkle sea salt

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Use a julienne peeler or spiraliser to turn the zucchini into noodle-like strips. Put the zucchini noodles in a bowl and sprinkle with 1/2 tsp. salt. Using your hands, stir it well to mix the salt evenly. Allow the noodles to site for about 30 minutes so that the water can be drained.

To make the pesto, combine the basil, oil, lemon juice, pine nuts, almonds, garlic and salt in a blender. Blend until completely smooth.

One you see water leave the noodles, drain as much as possible. If the pasta is too salty, rinse the pasta. Pour the pesto onto the pasta and mix well.

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