zucchini pesto and noodles wrapped around a fork on a marble slab

A simple 5 ingredient, creamy vegan zucchini pesto and noodles recipe using only wholesome ingredients!




  • 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.