Zucchini Noodles With Cilantro Pesto And Veggies

  6 rater(s)

Anybody can spiral some zucchini into noodles and throw them on a plate, but nobody wants that blandness. You want to elevate those zoodles from basic to fantastic, and you only a few ingredients to make them shine. Zucchini noodles are the closest you’ll get to eating pasta during your raw vegan diet, and they don’t disappoint if you dress them properly. That’s why this recipe calls for a refreshing cilantro pesto, which packs a ton of flavor and even more nutrients. Top everything off with some halved cherry tomatoes and sliced mini sweet peppers and you’ve got yourself an amazing entree. The only thing left to do after that is dive in with a fork, twirl it round, and eat until you feel full. Don’t be shy, folks! The time to make this recipe is now!

Zucchini Noodles With Cilantro Pesto And Veggies
  • Prep Time:20m
  • Total Time:20m


For the Cilantro Pesto

  • 1 large bunch cilantro and thin stems
  • 2 garlic cloves, minced
  • 1/2 c olive oil
  • 1/3 c raw pumpkin seeds
  • 1/2 tsp. sea salt
  • 1/4 tsp. black pepper
  • 1/2 tsp. paprika
  • 1 tbsp. lime zest
  • 2 tbsp. freshly squeezed lime juice

For the Zoodles

  • 2 zucchini, spiralized
  • 1 c mini sweet peppers, seeded & thinly sliced
  • 1 c cherry tomatoes, halved
  • 1/4 c cilantro leaves


For the Cilantro Pesto

  1. Add all of the ingredients to a food processor and blend until smooth.
  2. Ideally, the pesto is smooth and a little runny, but it should have some texture from the pumpkin seeds.
  3. Set this aside while you prepare the zoodles.

For the Zoodles

  1. Add all of the ingredients to a large bowl and toss gently to combine.
  2. Spoon the pesto over the zoodles and mix well to ensure that all of the zoodles soak up the pesto sauce.
  3. Serve in separate bowls and enjoy.


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