Recipes // Main Dish Pasta // Zucchini Spaghetti Noodles With Dairy Free Pesto

Zucchini Spaghetti Noodles With Dairy Free Pesto


By Mee Tracy McCormick

Gluten Free, Grain Free, Dairy Free


  • 4 small zucchini, ends trimmed

  • 1 cup packed fresh basil leaves

  • 1 cup of pine nuts
  • 2 cloves garlic

  • 1/3 cup extra-virgin olive oil

  • 2 teaspoons fresh lemon juice

  • 1 tablespoon of nutritional yeast (makes it taste cheezy & adds B vitamins)
  • ½ teaspoon of miso paste (more cheezy & probiotic)
  • Kosher salt and freshly ground black pepper, to taste
Cherry or grape tomatoes, optional


  1. Use a veggie spiral or julienne peeler or mandoline to slice the zucchini into noodles. Set aside.
  2. Combine the basil, garlic, lemon juice, nutritional yeast, miso, pine nuts, salt & pepper in a food processor and pulse until coarsely chopped.
  3. Slowly add the olive oil in a constant stream while the food processor is on.
  4. Stop the machine and scrape down the sides of the food processor with a rubber spatula. Pulse until blended.
  5. Combine the zucchini noodles and pesto. Toss until zucchini noodles are well coated. Top with tomatoes, if using. Serve at room temperature or chilled.

Note-if you want to cook the zucchini noodles, you can. Just add the zucchini pesto noodles to a skillet and sauté them up over medium heat for 4 to 5 minutes.

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