Dairy-Free Pesto Zoodles Recipe

Need a delicious way to use up some zucchini? Enjoy this recipe for dairy-free pesto zoodles. It’s a classic adapted from an old issue of Vegetarian Times. The pesto is actually made with sage and parsley, but you can certainly substitute basil if you have it on hand. The recipe makes enough pesto to cover additional vegetables and your favorite protein. It’s perfect for lunch bowls or a light dinner. And the zucchini noodles offer a grain-free break from pasta.

Special Diet Notes: Dairy-Free Pesto Zoodles

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan, plant-based, vegetarian, optionally paleo, and suitable for keto diets.

Dairy-Free Pesto Zoodles

Prep time

15 mins

Cook time

7 mins

Total time

22 mins

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.

Author: Adapted from Vegetarian Times

Recipe type: Entree

Cuisine: American

Serves: 6 servings

Ingredients

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

Instructions

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.
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.
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.
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