Zucchini Pesto "Pasta"


Prep time30 minutes
Cooking time
Total time30 minutes


A fresh and delicious twist on pesto pasta (with no wheat and no cooking required) is equally tasty as a salad course or a light lunch. Add whatever chopped fresh vegetables are abundant: radishes, carrots, cucumbers or cauliflower work well.


1/3 cup
almonds (unsalted)
1/2 cup
olive oil
6 cloves
garlic (peeled)
3 cups
basil, fresh (packed cups & stems removed)
1/2 cup
cheese, parmesan (grated (optional))
1 tablespoon
lemon juice
3 pounds
1 cup
tomato, cherry (halved)
salt (to taste)
black pepper (to taste)


Using a blender or food processor, process the almonds, olive oil and garlic until they form a slightly-chunky paste. Blend the basil leaves into the almonds, olive oil and garlic, adding in small batches, until it forms a thick smooth paste. Blend in the grated Parmesan cheese and lemon juice until desired consistency and add salt to taste.

Peel the zucchini and cut each in half lengthwise. Hold one half with one hand and use the tip of a spoon to scoop out the seeds. Repeat the process for all the zucchini.

Using a julienne peeler or spiralizer, slice the zucchini into long, thin strips or spirals. Place zucchini “noodles” into a large bowl. Toss the zucchini noodles with the basil pesto, adding the cherry tomatoes before serving.


Posted with permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.