Dairy-Free Pesto Zoodles
Prep time
Cook time
Total time
Enjoy this easy recipe as a side dish, a base for bowls, or toss in the beans and vegetables for a light meal. The pesto is made with sage, but you can use basil instead, if preferred.
Recipe type: Entree
Cuisine: American
Serves: 6 servings
  • 2 medium to large zucchini or yellow summer squash
  • ½ cup pine nuts, toasted
  • ½ cup packed fresh sage leaves (can sub basil leaves)
  • ¼ cup packed fresh parsley
  • ¼ cup + 1 teaspoon olive oil, divided
  • 4 teaspoons fresh squeezed lemon juice
  • 2 tablespoons minced garlic
  • ½ teaspoon salt
Optional Add-Ins
  • 1 cup cooked white beans
  • 1 cup chopped fresh tomatoes
  • 1 cup corn kernels
  1. Spiralize or ribbon the zucchini or summer squash using a mandolin or knife. Here is a great guide to creating different types of zucchini noodles.
  2. In a food processor or blender, combine the pine nuts, sage, parsley, ¼ cup olive oil, lemon juice, garlic, and salt. Process until the pesto is smooth.
  3. Heat the remaining 1 teaspoon oil in a large skillet over medium heat. Add the squash ribbons, any of the optional add-ins, and 1 heaping tablespoon of the pesto. Sauté until the squash is tender, about 5 to 8 minutes.
  4. Transfer the zoodles to a bowl, and serve with the remaining pesto on the side.
Nutrition Information
Serving size: ⅙ recipe Calories: 179 Fat: 18g Saturated fat: 2g Carbohydrates: 4.8g Sugar: 1.7g Sodium: 203mg Fiber: 1.3g Protein: 2.6g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-pesto-zoodles