Pesto Zoodles

Yield: 4 servings
Calories: 140
Theme: Dinner
Pesto Zoodles

Introducing: zucchini noodles. You'll want to get familiar with these. For this recipe, you'll prepare them with basil, pesto, garlic, and olive oil. It's not a healthy alternative; it's its own thing. The Zoodle has arrived.  


  • 2 cups packed basil
  • 2 cups packed baby kale
  • 1/4 cup walnuts
  • 1 garlic clove
  • 1/2 tsp coarse salt
  • 1/4 tsp red pepper flakes
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup grated Pecorino cheese
  • 4 medium zucchini, cut on a spiral slicer
  • Black pepper, to taste
  • Grated lemon zest, to taste


1. In a food processor, pulse basil, baby kale, walnuts, garlic, coarse salt, and red pepper flakes. Slowly, add in extra-virgin olive oil until combined.


2. Turn off food processor and stir Pecorino cheese into pesto. Transfer to a bowl or plate.


3. Toss pesto with raw zucchini noodles.


4. Season with pepper; top with lemon zest.


5. Serve and enjoy!

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