If you love traditional pesto, then you are absolutely going to love this recipe! My 10-Minute Vegan Pistachio Pesto Zucchini Noodles is a fun, exciting, and delicious twist on a traditional pesto pasta recipe, except we’re swapping out the traditional walnuts in the pesto for pistachios. It’s SO good, and I promise, this will become your new favorite pesto recipe yet! Plus, by pairing it with these delicious zucchini noodles, this recipe becomes naturally gluten-free, grain-free, and dairy-free as well!
If you are someone who wants to eat healthy, but doesn’t always have a lot of time, then friends this recipe is for YOU. When I say this recipe comes together in only 10 minutes, I really mean it. This is the perfect recipe for those nights when you just don’t have the time or energy to put into making a complicated dinner… or when you’re trying to whip up a workday lunch the morning of. Hey, I’m not judging!
No matter how or when you make this recipe, you truly can’t go wrong. Everyone needs a simple, easy, 10 minute recipe in their toolkit, and this one might be my favorite one yet. It’s light, it’s refreshing , it’s simple, and yet, it’s also bursting with flavor. What could be better than that?!
What You Need to Make This Simple & Easy 10-Minute Recipe
All you need are a few simple, healthy, and delicious ingredients to make this recipe! It couldn’t be any easier!
- Basil: Of course, you can’t make pesto without fresh basil! Basil is a delicious and versatile
- Pistachios: As mentioned earlier, we’ll be replacing the traditional walnuts or pine nuts in pesto with pistachios. Why? Because it adds such a unique and fun flavor!
- Nutritional Yeast: While traditional pesto has parmesan cheese in it, we’re keeping this recipe dairy-free by using nutritional yeast. Nutritional yeast adds the perfect, cheesy flavor to this pesto. In fact, you won’t even miss the cheese!
- Garlic: I always recommend using fresh garlic, if you have it. It adds the best flavor and truly makes this pesto taste amazing.
- Nutmeg: Nutmeg may seem like a wildcard ingredient, but don’t knock it until you try it! It adds a rich, spiced flavor to this pesto, which actually compliments it perfectly.
- Salt: A pinch of salt is necessary in any pesto recipe.
- Lemon: Lemon juice is an essential ingredient in any pesto recipe. The acidity cuts through the richness of the basil and adds the best flavor.
- Water: A little bit of water will help the pesto come together!
- Olive Oil: Olive oil is one of my favorite oils to use, because it is heart-healthy and full of healthy fats. I highly recommend it in this recipe, but you could also use avocado oil!
- Zucchini: Of course, to make the zoodles, we need fresh zucchini! Zucchini is rich in antioxidants, fiber, and B vitamins, making it a delicious and nutritious alternative to traditional spaghetti noodles.
- Cherry Tomatoes: Cherry tomatoes not only add brightness and color to this recipe, but they also taste absolutely delicious in this recipe. Don’t skip them!
Looking for Some More Protein? Try These Options!
If you’re looking to pack this recipe with a little more protein, then I’ve got options for you! All of these options are nutritious and delicious, and pair perfectly with these zoodles.
- For the Omnivore: My Sheet Pan Bruschetta Chicken Breasts are delicious option for these zoodles!
- For the Pescatarian: You can’t go wrong with my Sheet Pan Lemon-Herb Salmon!
- For the Vegetarian / Vegan: For a dose of plant-based protein, why not try my Perfect Crispy Tofu?
How to Make These Dairy-Free Pesto Zoodles
Making these zoodles comes in two parts; first, with making the pesto, and second, with making the zoodles themselves.
To make the pesto, start by adding all of the pesto ingredients, minus the olive oil, to a food processor. Process or about 45 seconds, then stop, scrape down the sides of the food processor, and pour the olive oil in. Taste and adjust seasonings as desired.
Next, use a spiralizer to spiralize your zucchini and place it in a large bowl.
Slice your cherry tomatoes in half and add them to the zucchini. Then, add in your pesto, toss, and enjoy!
You can serve this dish immediately, or store any leftovers in an airtight container for up to one week.
If you make this recipe, please be sure to leave a review and rating below! And, since I practically live on Instagram, be sure to tag me in your creations so that I can repost them! xx
** Photography by Gayle McLeod
Equipment
- 1 Food Processor I love this one by Cuisinart
Ingredients
For the Pesto:
- 2 Bunches Basil
- ½ Cup Pistachios, raw and unsalted
- ½ Cup Nutritional Yeast
- 3 Cloves Garlic
- ¾ Teaspoon Nutmeg
- 1 Teaspoon Sea Salt
- 1 Lemon, juiced
- ¼ Cup Water
- ¼ Cup Olive Oil
For the Zoodles
- 4 Zucchini
- 1 Cup Cherry Tomatoes, halved
Instructions
- Start by making the pesto; add all of your pesto ingredients, minus the olive oil, to a food processor and process for about 45 seconds.
- Next, stop the food processor and scrape down the sides, then slowly add in the olive oil and process a few more times. Taste and adjust seasonings as needed.
- Then, prepare your zucchini noodles by spiralizing your zucchini. Place them into a large bowl.
- Chop your cherry tomatoes in half and add them to the bowl with the zoodles.
- Finally, add in the pesto, toss, and enjoy! Serve immediately, or store any leftovers in the fridge for up to one week.
Recipe In Action
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What others are saying
This was so flavorful and easy to throw together! I used hearts of palm linguini from Trader Joe’s and it was delicious. I even had fresh tomatoes from my garden to use! 🙂
Yum!! Ellen, I am so thrilled that this recipe turned out is well for you! Thank you so much for making it, and for leaving the sweetest review!