“Spaghetti” with easy pesto.


The “spaghetti” here are actually zoodles – zucchini + noodles. This is a fantastic substitute for pasta, and it counts towards your daily serve of vegetables. Yum.

You will need a spiralizer to make the zoodles, but you can also make them with a vegetable peeler. These will be more like a thick fettuccine. 🙂 You can get spiralizers very cheaply at most kitchen equipment shops.

If you have a blender or magic bullet you have been using for smoothies, then you have the perfect equipment to make a quick pesto. You can throw it together easily with basil, coriander, kale or parsley. I like to use a mix of 2 herbs.

Zoodles with easy pesto

These Zoodles have some smoked trout flaked on top to warm through.
  • Prep time: 5 mins
  • Cook time: approx 15 mins
  • Total time: 20 mins
  • Serves: 1
  • Gluten free
  • Healthy fats
  • Vegetarian


  • 1 zucchini washed and peeled (peeling optional)
  • 1 washed bunch of parsley or basil or a mix of both chopped.
  • 2 cloves garlic chopped
  • 1/2 cup of grated parmesan (if dairy free just leave out)
  • 1/4 cup walnuts or pecans
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 8 cherry tomatoes chopped in half


  • Take your zucchini and either make long strips with a vegetable peeler or get a spiralizer and spin it through to create zoodles.
  • Put the parsley and/or basil, garlic, parmesan, nuts, salt and ½ cup of olive oil in a blender, magic bullet, food processor or use a stab mixer. Blend until smooth.
  • Heat the tablespoon of olive oil in a pan.
  • Add the cherry tomatoes, half the pesto and the zoodles.
  • Cook on a medium low heat for 5 minutes
  • Put the zoodle mixture in a bowl and top with more pesto.
  • Enjoy!

Leftover pesto will store in fridge for 4 days. Can be mixed with some more olive oil and lemon juice to use for salad dressing. Its also very good with coriander in place of basil.

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4 thoughts

  1. Hi Luanne, What a delicious idea:) I love zoodles, but I’ve always avoided trying out a pesto recipe, because it seems like it require SO much basil. But I had never thought of using a different leafy green or herb to supplement for added bulk! I was curious if you’ve ever tried pinenuts instead of the walnuts or pecans in the blender. Our emulsifier tends to ground stuff up pretty good, but I’ve never tried something so small. Maybe if I crushed them up manually first? Thanks for all the advice and for such a great recipe! It seems like everyone—myself included—is on a sugar detox rights now! I’m so happy to find more yummy recipes to help pull me through 🙂

    Liked by 1 person

      1. Perfect! I’m so excited to try this out! And likewise—I’m also a garlic fiend! It’s fantastic for the body, though, so I always indulge guilt-free! Thank you, again Luanne:)

        Liked by 1 person

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