Zucchini Noodles with Pesto

No Gluten
Kid Friendly
No Dairy

Title: Zucchini Noodles & Pesto
Author: Britney Shawley
Recipe type: Dinner
Prep time: 15 minute

Cook time: 0 minutes 

Total time: 15 minutes
Serves: 4 people 

This pasta was whipped together because of the zucchini and basil growing in my garden!! I was super inspired to make a pesto and I did it with cashews, and it worked!!! You can also add Parmesan cheese if you are okay with cheese, and that adds even more of a punch and flavor. This meal is super simple and highly nutritious!! Eat it on its own or as a side to your main meal.



  • 2 large zucchini’s
  • or whole wheat noodles 1 box


  • 2 cups fresh basil  (stems removed)
  • 1/4 cup cashews
  • 3 large cloves garlic (peeled)
  • 2-3 Tbsp lemon juice
  • 1/4 tsp sea salt (plus more to taste)
  • 2-3 Tbsp extra virgin olive oil
  • 3-6 Tbsp water (plus more as needed)
  • 1/2 cup fresh parsley (stems removed – OPTIONAL)

  • 3-4 Tbsp Parmesan cheese or nutritional yeast  OPTIONAL

For Toppings:

  • Parmesan cheese or nutritional yeast on top!



  1. Add Basil, parsley (if using), cashews, garlic, lemon, olive oil, salt, pepper, parm cheese( if using) into a blender.
  2. Put lid on blender and begin to add a bit of water into the top of the blender as you process everything together until smooth. Add just enough water to have a saucy consistency, but not too watery.


  1. Boil water or Broth!  (see notes)
  2. Spiralize your zucchini into noodles, or chop into match sticks. Add to a big silver bowl.
  3. Pour a few tablespoons of boiled broth or water over top of noodles so they become soft and warm but not cooked.


  1. Take a serving of noodles out and put them onto separate plates
  2. Add a ladle full of sauce on top of noodles and spin noodle around to get coated in sauce
  3. Add a pinch of salt and shaved parm cheese or nutritional yeast on top. Serve and eat immediately 🙂

Saving Money:

Growing your own herbs is by far the best way to save money. I paid $2 for a basil plant and it grew to 10 times the size of when I bought it. I have been using it all summer long and still have herbs!  Herbs are also super easy to keep inside over the colder months.

Quick Tips & Tools:

1 food processor or high powered blender. Spatula.  Spiralizer Machine or Large knife. Small pot.



This is a very herby dressing 🙂 If it is too herby for you, feel free to add 2 tsp’s of honey or coconut sugar to the sauce.

Looking for a crunch? Add some of those cashews on top. Make sure you crush them a bit and then sprinkle them on.

Eat this as a whole meal or as a side to your main meal.


Saving Time:

Make your Pesto ahead of time and double the batch!  The extra you have can be used in sandwiches or regular pasta noodles or as a dip!  There are so many uses for this pesto 🙂

You may also enjoy...