Gluten-Free Summer Pesto Zoodles

Transform your zucchini into noodles and toss with fresh pesto.

Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings


  • 4 medium zucchini
  • 1.75 cups fresh basil leaves, packed
  • 2-4 cloves garlic
  • 1/4 cup extra virgin olive oil
  • 1/2 lemon, juiced
  • sea salt and black pepper to taste
  • 1/4 cup pine nuts
  • 1 pint cherry tomatoes, sliced


  1. Trim the ends of your zucchinis and spiralize them into noodles.

  2. Add the basil and garlic cloves to your food processor and pulse until roughly chopped. With the food processor on, slowly pour in the olive oil and lemon juice.

  3. Scrape the sides your food processor. Sprinkle in sea salt, black pepper and pine nuts. Pulse until desired consistency. 

  4. Toss zoodles with pesto until coated. Top with sliced cherry tomatoes and serve chilled.