• Dr. Deirdre Jasper ND

Easy Pesto Zoodles

Yield: 2 – 3 servings

A delicious and healthy take on the carb-rich version.

All you need:

  • 2 medium-sized zucchini

  • 1/2 small white onion, thinly sliced

  • 1/4 cup vegan pesto

  • Optional: 1-2 cups of chopped leftover chicken; or homemade meatballs

Vegan Pesto:

  • 1 cup fresh basil leaves, rinsed and packed

  • 2-3 garlic cloves

  • 1 teaspoon lemon juice

  • 1/4 cup hemp seeds or raw unsalted sunflower seeds

  • 1/2 cup extra virgin olive oil

  • Sea salt to taste


Use a spiralizer to make your zucchini “noodles”. Use a scissors to cut the zucchini noodles into shorter segments. Dry zucchini noodles by squeezing in cheese-cloth or paper towel. Sliced white onion.

For the Vegan Pesto, add all ingredients to a food processor or blender and pulse until desired texture.

Spoon about 3 tablespoons of Vegan Pesto into a frying pan on medium-high heat. Disperse the pesto throughout the pan and add all the remaining ingredients, including leftover chopped chicken or meatballs. Cook for about 8-10 minutes, using tongs to mix all the ingredients.

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