Vegan Pesto Zucchini Noodles

Vegan Pesto Zucchini Noodles

Health Rating
Prep Cook Ready in Servings
30 min 0 min 30 min 6


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!


Nutrition Facts

Per Portion

Calories 162
Calories from fat 115
Calories from saturated fat 14.9
Total Fat 12.8 g
Saturated Fat 1.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.6 g
Monounsaturated Fat 7.8 g
Cholesterol 0
Sodium 19.6 mg
Potassium 489 mg
Total Carbohydrate 8.0 g
Dietary Fiber 2.7 g
Sugars 4.3 g
Protein 3.6 g

Dietary servings

Per Portion

Fruit 0.2
Meat Alternative 0.2
Vegetables 2.3

Energy sources



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

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