Zucchini Pasta Pesto (Paleo, Keto, Vegan)

Zucchini Pasta Pesto (Paleo, Keto, Vegan) might be a good recipe to expand your condiment recipe box. This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe serves 4 and costs $1.84 per serving. One portion of this dish contains approximately 5g of protein, 21g of fat, and a total of 231 calories. Head to the store and pick up zucchini, lemon juice, extra virgin olive oil, and a few other things to make it today. 1528 people were glad they tried this recipe. It is brought to you by Cook Eat Paleo. From preparation to the plate, this recipe takes roughly 25 minutes. All things considered, we decided this recipe deserves a spoonacular score of 0%. This score is improvable. Users who liked this recipe also liked Vegan Red Curry Zucchini Noodle Bowls (Paleo, Keto), 10-Minute Zucchini Pasta with Vegan Cashew Basil Pesto, and Paleo Keto Pork Tenderloin with Pistachio Pesto.

Total Time
25 mins
231 calories

Created by Cook Eat Paleo

How to Make It

Spiralize or julienne the zucchini to make zucchini noodles. Lightly salt and drain zucchini in a colander for 20 minutes to remove excess liquid.
Toast walnuts in 350F oven for 8-10 minutes, until lightly browned and fragrant.
Let cool to room temperature.
Squeeze roasted garlic cloves into a food processor and add cooled walnuts and a good pinch of sea salt. Pulse until mixture resembles large crumbs.
Add basil leaves and lemon juice. With processor running, stream in olive oil. Scrape down the sides of the bowl and process until just combined.
Add additional sea salt to taste.
In a large bowl, toss the drained zucchini noodles and tomatoes with pesto until well combined.
Garnish with fresh basil.


  • sea salt
  • 1/4 cup extra virgin olive oil
  • 2 large zucchini
  • 1 cup cherry tomatoes
  • 1/3 cup walnuts
  • 1 head roasted garlic
  • 2 cups fresh basil leaves plus 3 leaves for garnish
  • 1 tablespoon lemon juice 1/4 cup


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