Zucchini Noodle Pesto Bowl


Summer is upon us and as the temperature outside heats up I’m craving light, fresh food and this raw zucchini noodle pesto bowl fits the bill. Packed full of vitamins and nutrients including healthy fats and plant-based protein, it satisfies both your palate and your nutritional needs. Enjoy!

Prep Time: 15 minutes

Makes 3-4 servings (depends on the size of your zucchini)



For the pesto:

2 cups fresh basil (approx. 2 big handfuls)

1/2 cup raw walnuts

1 cup pine nuts

2 garlic cloves crushed

1/2 tsp sea salt

1/3 cup fresh lemon juice (approx. juice of 2 lemons)

1 Tbsp nutritional yeast

1/2 cup olive oil


For the noodles:

3 zucchini spiralized* (see note below)

1/2 cup sun-dried tomatoes chopped

1/2 cup kalamata olives

2 cups arugula

2 Tbsp pumpkin seeds

Freshly ground black pepper and Almond Parmesan to taste



  1. Make the pesto by adding all the ingredients except the olive oil to a food processor or blender and pulse until the basil and nuts are roughly chopped. Add the olive oil and continue to pulse until the pesto is your desired consistency. If you prefer a creamier pesto pulse longer. Set aside.
  2. Make your zucchini noodles by spiralizing 3 zucchini. Put the noodles in a large bowl and add the pesto. Toss gently to coat the noodles with pesto. Add the sun-dried tomatoes and olives and toss again to incorporate.
  3. Divide the noodles between 4 bowls and garnish with fresh arugula, pumpkin seeds and almond parmesan (get the recipe for almond parmesan here). Enjoy!



*Note: If you don’t have a spiralizer you can simply use a peeler to create zucchini ribbons or cut the zucchini in long thin slices.

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  1. Marianne says:

    This looks great! Definitely will try it.

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