10-Minute Vegan Pistachio Pesto Zucchini Noodles

A large bowl of the vegan pistachio pesto zucchini noodles, topped with fresh basil and sitting on a countertop

5 from 1 vote

10-Minute Vegan Pistachio Pesto Zucchini Noodles

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!

Course Main Course

Cuisine American

Diet Gluten Free, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian

Keyword Dairy Free, gluten-free, Grain Free, Nut Free, Paleo, Refined Sugar Free, Vegan

Prep Time 10

Total Time 10

Servings Servings

Calories 273kcal

Author Nicole Modic

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.

Video

Nutrition