No-Cook Pesto Zoodles

by Alison Casha

Who cares about spaghetti? This recipe is so easy and hassle free, you will regret not having made it more often, and what’s best is that no cooking is involved! It is recommended you prepare it just before serving.

No-Cook Pesto Zoodles

Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • Zoodles (zucchini noodles) - 2 large zucchini per person, spiralised. I chose a mix of yellow and green.
  • Handful of cherry tomatoes, halved, I always prefer grape cherry tomatoes as they contain less water
  • Home made basil pesto with pine nuts, plant-based grated cheese and very good extra virgin olive oil. I omitted the garlic for this no-cook recipe.
  • Fresh basil leaves for decoration
  • GreenVie Parveggio (Plant-based grated cheese) for finishing, or nutritional yeast for a stronger cheesy flavour


Prepare pesto with a pestle and mortar, or even easier in a blender (basil leaves, pine nuts, GreenVie grated cheese-alternative, sea salt and extra virgin olive oil). If you're feeling creative, try replacing pine nuts with pistachios or walnuts, they go really well with zucchini. Set the pesto aside.

Now spiralise the zucchini to make long zoodles and transfer them to a large bowl. Coat the zoodles well with the home-made pesto, add chopped cherry tomatoes, olive oil and grated cheese-alternative or nutritional yeast as necessary.

Plate immediately for serving, top with roasted pine nuts and decorate with fresh basil leaves.

If you're going to prepare it ahead of time, place the mixture in a colander over a bowl and place it in a fridge, so that the water released by the zoodles does not ruin the ingredients.

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