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Zucchini Noodles with Basil Almond Pesto

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Almonds, zucchini, pesto…what else do you need in the world? Instead of using regular pasta noodles, a vegetable spiralizer can turn your zucchini into noodles. Using a vegetable spiralizer is a great way to make carb-filled, unhealthy dishes a lot healthier. Try experimenting with other veggies to make them into noodles, but enjoy this tasty vegan pasta for now.

  • Prep Time: 20m
  • Total Time: 20m


For the Basil Almond Pesto

  • 1 garlic clove
  • 2 c basil, packed
  • 1/2 c raw almonds
  • juice of half a lemon
  • 1/3 c extra virgin olive oil
  • pinch of crushed red pepper
  • sea salt and black pepper to taste

For the Zucchini Noodles

  • 3 large zucchini, spiralized
  • 1 pt cherry tomatoes
  • 1/4 c sliced raw almonds, for garnish
  • fresh basil, for garnish


  1. Add all of the Pesto ingredients to a food processor and blend until you get a smooth pesto sauce. Taste and adjust the seasonings as necessary.
  2. Place the zucchini noodles and tomatoes in a large bowl and pour the pesto over it all. Toss to coat all the noodles and tomatoes in the sauce.
  3. Transfer to bowls and top each bowl with some sliced raw almonds and fresh basil. Enjoy!