Vegan Basil Pesto w/ Zoodles

This recipe is so summery and fresh. It’s so light and flavorful but still filling. I love making this on a night where I don’t want to spend too much time in the kitchen, but I still want a healthy, home-cooked meal. It is great as a main meal or could be used as a side dish to chicken or fish.

pesto with zoodles.jpeg


2 cups light packed basil

4 garlic cloves

1/4 c. olive oil

1 lemon, juiced

1/2 tsp sea salt

1/4 tsp black pepper

1/4 c. pine nuts

2 small zucchini’s, spiralized

1 c. cherry tomatoes, cut in half

1/4 c. kalamata olives


  1. Place the basil, garlic, olive oil, lemon juice, sea salt, black pepper, and pine nuts in a food processor or high speed blender and blend until smooth.

  2. You can either sauté the zucchini noodles (zoodles) in a pan for a few minutes or eat them without cooking. Toss the zoodles in a bowl with the cherry tomatoes, kalamata olives, and pesto sauce.

  3. Serve and enjoy!

With love,