Blog Meal Plan Pesto Courgette Noodles Pesto Courgette Noodles

Pesto Courgette Noodles

15 min Keto vegan Dinner Dairy freeGluten freeLactose freeQuick & Easy

If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.


  • Olive oil - 15 ml (1 tbsp)
  • Zucchini - 200 g (1 whole)
  • Sun-dried tomato - 5 g (1 tbsp)
  • Avocado - 210 g (1.5 whole)
  • Kalamata olive - 30 g (0.25 cup)
  • Basil leaf - 5 g (10 leaves)
  • Vegan pesto - 30 g (2 tbsp)

How to make:

  1. Use a spiralizer or a julienne peeler to make the courgette into noodles
  2. Heat the olive oil in a frying pan and cook the noodles for 2-5 minutes, or until tender
  3. Peel and halve the avocado, remove the seed and slice it into strips
  4. Chop the sun-dried tomatoes and drain the olives
  5. Add the pesto in with the noodles and mix until combined, then add a pinch of salt and some freshly ground black pepper to taste
  6. Serve the noodles topped with sun-dried tomatoes, olives, sliced avocado and fresh basil leaves

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