Blog Meal Plan Pesto Zucchini Noodles Pesto Zucchini Noodles

Pesto Zucchini Noodles

35 min Paleo Lunch Dairy freeGluten free

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

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