Pesto Zoodles

Here is a great alternative for when you are craving pasta without the carbs. It is super easy and quick to make!

To better health, enjoy!


YIELD: Serves 4-6


  • ¾ cup of pine nuts1
  • 6 cloves of garlic
  • 3 cups of basil, washed and stems removed
  • 1 to 1½ cups of olive oil
  • Juice of ½ lemon
  • Kosher or sea salt
  • Freshly ground pepper
  • Butter1


  • 5 zucchinis, washed and made into zoodles (zucchini noodles)

1AIP (Autoimmune Paleo): Swap out the pine nuts with ⅓ cup of shredded unsweetened coconut. Omit butter.


  1. To make zoodles by hand:
    • Wash zucchini. Using a mandoline, carefully slice zucchini, about ¼ inch thick. Julienne into zoodles. On a plate with a paper towel, lightly salt zoodles to drain the water, and set aside in the fridge for approximately 30 minutes. When ready to use the zoodles, I recommend to use a strainer and gently press additional liquid out of the zoodles. You'll be amazed how much liquid is in zucchini. 
    • You may also purchase a Zoodle maker like this spiral vegetable slicer or, if you prefer something more compact, this zoodle slicer.
  2. In a food processor, pulse garlic, basil, pine nuts, lemon juice, and olive oil.
  3. Season with salt and pepper. Add more olive oil and lemon juice, if needed, or to desired consistency.
  4. In a pan over medium-high heat, add in a knob of butter. Add in zoodles and cook lightly for 1 to 2 minutes. Remove from heat. 
  5. Add in pesto to zoodles. Mix well.
  6. Serve with freshly ground pepper and pine nuts.

IMPORTANT NOTE: The zoodles will cook with the pesto sauce. If you prefer the zoodles more cooked, you can quickly stir fry them in a pan with some olive oil and then add the pesto. Cook for a minute or until desired temperature and consistency.