This 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 recipe is almost raw, but can be made raw, and is super simple to put together. This was one of my first raw dishes using raw ‘noodles’ and it came out better than expected! Enough so that I’ve added others to the recipe collection, like this Thai Rainbow Zucchini Noodle Bowl, Raw Vegetable Pasta, and this amazing Spicy Kale Pesto with Zucchini Noodles.
This super simple vegan zucchini pesto was adapted from this recipe by Physicians Committee for Responsible Medicine. Their mission is ‘dedicated to saving and improving human and animal lives through plant-based diets and ethical and effective scientific research’. I can stand behind that 100%!
This zucchini pesto 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, make pesto pizza, or use it as a sandwich spread. It’s 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.
Store zucchini pesto in and airtight container in the refrigerator for up to 5 – 6 days.
To make the zucchini pesto fully raw, simply skip the steaming part. But steaming a few minutes softens the zucchini and helps it blend up a little easier, and it doesn’t really change the nutritional profile with such a short steam.
Have you ever tried zucchini noodles? They are light and surprisingly satisfying. They are notably low in calories and fat, and are a good source of beta carotene, folate, vitamin A, and fiber. They even provide a good amount of protein!
How To Make Spirilized Noodles
Spiralized noodles are easy to make. I’ve had this spiralizer (<affiliate link) for years not and it’s still a useful tool. They aren’t the smallest tool around, but they sure make making vegetable noodles easy! 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.
With the spiralizing tool mentioned above, you 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!
What types of vegetables can be spiralized? There are many vegetables that can be easily sprialized! Use zucchini, yellow summer squash, butternut squash, beets, carrots, cucumber, and sweet potato to name a few.
I hope sure hope you love this zucchini pesto and spiralized noodles as much as I did. This recipe is great for light a lunch, dinner, or make ahead meal. You can easily make everything ahead of time, keeping it stored it the refrigerator – either separate or tossed together – and used whenever you’re ready.
This vegan pesto is:
- Oil free
- Clean eating
- Quick and easy
- Budget friendly
- Minimal ingredients
If you love zucchini in all it’s glory, try these other delicious zucchini recipes, like this Thai Zucchini Noodles with Crispy Tofu, Zucchini & Sweet Potato Vichyssoise, Raw Zucchini Wraps, or 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.
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
- 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.