Creamy vegan zucchini pesto and spiralized zucchini noodles is a simple, clean eating, 5 ingredient recipe that’s oil-free and easy to make!
Zucchini is inexpensive, accessible and a great vegetable to work with. Here we’ll be using it for both the vegan pesto and the spiralized zucchini noodles. And I must say it’s absolutely light, refreshing and delicious!
This zucchini pesto recipe is oil free, nut free, and dairy free and you won’t miss any of it! It’s great with spiralized noodles, but can also be used with your favorite pasta, pesto pizza, or use it as a sandwich spread and can even be used as a dip for veggies!
How To Make Creamy Zucchini Pesto
- First you’ll want to steam the zucchini, this only takes a few minutes and can be done on the stovetop using a bamboo steamer or double broiler. You can also use a microwave if that’s your preferred method. When using a bamboo steamer or double broiler, once the water is boiling, add the cut zucchini and steam for 3 – 4 minutes. For the microwave, simply cook for 1 1/2 – 2 minutes.
- To make the zucchini pesto, add the zucchini, basil, tahini, garlic and salt to the food processor or blender, and blend until creamy. Taste for flavor, adding more garlic, salt or tahini as needed.
How To Make Zucchini Pesto Raw
To make the zucchini pesto fully raw, simply skip steaming it. But do note that steaming zucchini softens it which helps it process easier. Plus, it doesn’t change the nutritional profile very much with such a short steam.
How To Store Zucchini Pesto
Store zucchini pesto in and airtight container in the refrigerator for up to 5 – 6 days.
Have you ever tried zucchini noodles? They are light and surprisingly satisfying. Notably low in calories and fat, they are a good source of beta carotene, folate, vitamin A, and fiber. Zucchini even provides a good amount of protein!
How To Make Spirilized Noodles
Spiralized noodles are easy to make. I’ve had this spiralizer (<affiliate link) for many years now and it’s still a useful tool. It isn’t the smallest tool around, but it’s easy to work with and makes great vegetable noodles!
To make zucchini noodles using a spiralizer simply cut both ends of the zucchini off, place the ends on the spiralizer and turn the handle while gently pushing the zucchini along. It’s so easy and cleans up in a cinch!
You can also use a julienne tool to create straight noodles. There are other smaller spiralizers out there, but I haven’t tried any so I can’t make any recommendations on them. If you have a favorite small one, let me know. I’ll give it a try.
What types of vegetables can be spiralized?
There are many vegetables that can easily be sprialized, such as zucchini, yellow summer squash, butternut squash, beets, carrots, cucumber, and sweet potato to name a few.
I hope you LOVE this vegan zucchini pesto as much as I do! It’s:
- Oil free
- Clean eating
- Quick and easy
- Budget friendly
- Minimal ingredients
Vegan pesto is great tossed with pasta or veggie noodles, making a healthy light lunch, dinner, or make ahead meal. You can easily make everything ahead of time and keep it stored it the refrigerator – either separate or tossed together – and use whenever you’re ready.
More zucchini recipes you’ll love
- Thai Zucchini Noodles with Crispy Tofu
- Raw Vegetable Pasta
- Raw Zucchini Wraps
- Zucchini Pasta + Creamy Avocado-Cucumber Sauce
- See all Zucchini recipes on TSV!
If you try this vegan pesto recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
CREAMY ZUCCHINI PESTO WITH ‘NOODLES’
A simple 5 ingredient, creamy vegan zucchini pesto and noodles recipe using only wholesome ingredients!
- Prep Time: 15 min
- Total Time: 15 min
- Yield: Serves 2 1x
- Category: Entree, Raw
- Cuisine: Vegan
- 2 zucchini (1 per person), cucumber would be good too
Pesto (serves two)
- 2 small zucchini or one large
- 2 cups fresh basil
- 2 cloves garlic
- 2 tablespoons tahini
- 1/2 teaspoon himalayan salt, or to taste
Noodles: Use a spiralizer to create the ‘noodle’ effect, or you can julienne them. Both ways are great but I do highly recommend the spiralizer if you intend on making raw ‘noodles’ often. It’s really fun and easy to use.
Pesto: Cut zucchini into 1-inch chunks. Steam chunks over boiling water for about 3 minutes, or until just tender when pierced with a sharp knife. I kept mine a little stiff, I wanted this to be as raw as possible.
Place all ingredients in food processor/blender and process until finely chopped.
Serve: Mix your ‘noodles’ with the pesto and serve with halved cherry tomatoes and a sprinkle of almond parmesan.
‘Noodle’ variations: Change it up by sprializing zucchini, yellow summer squash, butternut squash, beets, carrots, cucumber or sweet potato.
Raw Pesto: To make the zucchini pesto fully raw, simply skip steaming it. But do note that steaming zucchini softens it which helps it process easier. Plus, it doesn’t change the nutritional profile very much with such a short steam.
RECOMMENDED EQUIPMENT: I love my Spiralizer, to create curly veggie noodles but this julienne tool works great creating straight noodles (affiliate links)! For more of my favorite cooking tools, shop my kitchen essentials.
Disclaimer: This post contains affiliate links, which means TSV will receive a small commission (at no cost to you!) if you make a purchase using these links. We only recommend products we own (or have tried) and truly love!