Vegan Pesto Zucchini Noodles

8 30 189
Ingredients Minutes Calories
Prep Cook Servings
30 min 0 min 6
Vegan Pesto Zucchini Noodles
Health Highlights


4 medium Zucchini (Spiralled or grated lengthwise)
1 bunch Basil, fresh (leaves pulled, for dressing)
1 clove(s) Garlic (for dressing)
1/4 cup Extra virgin olive oil (for dressing)
1/4 cup hulled Sunflower seeds (for dressing)
1 pinch Himalayan sea salt (or to taste, for dressing)
1 fruit Lime (juiced, for dressing)
1 cup Cherry Tomatoes (halved, for topping)


1. In a blender mix: basil, garlic, EVOO, sunflower seeds, sea salt and lime until well combined.

2. Pour over your spiralled zucchini, add cherry tomatoes and toss gently until everything is coated well.

3. Serve and enjoy!



To make this recipe spicy - try adding some chili to your pesto. Yummy

Nutrition Facts

Per Portion

Calories 189
Calories from fat 136
Calories from saturated fat 18.1
Total Fat 15.2 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.6 g
Monounsaturated Fat 7.3 g
Cholesterol 0
Sodium 153 mg
Potassium 679 mg
Total Carbohydrate 9.5 g
Dietary Fiber 4.1 g
Sugars 6.1 g
Protein 5.7 g

Dietary servings

Per Portion

Fruit 0.2
Meat Alternative 0.2
Vegetables 2.3

Energy sources