Blog Meal Plan Pesto Zucchini Noodles Pesto Zucchini Noodles

Pesto Zucchini Noodles

35 min Paleo Lunch Dairy freeGluten free
Pesto Zucchini Noodles

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
  • Sun-dried tomato - 15 g (1 tbsp)
  • Avocado - 210 g (1.5 whole)
  • Kalamata olive - 30 g
  • Salt and freshly ground pepper - 0.3 g (1 pinch)
  • Basil leaves, fresh - 10 g (10 pcs)
  • Vegan pesto - 30 g (2 tbsp)

How to make:

  1. Use a spirilizer or a julienne peeler to make the zucchini into noodles. Heat the olive oil in a frying pan and cook the noodles for 2-5 minutes, or until tender
  2. Peel and halve the avocado, remove the seed and slice it into strips. Chop the sun-dried tomatoes and drain the olives
  3. 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
  4. Serve the noodles topped with sun-dried tomatoes, olives, sliced avocado and fresh basil leaves

More recipes for you

Get started