Get Zoodling!

Have you jumped on the spiralizer bandwagon yet? We think it’s worth a try–noodles made from veggies don’t need to replace your pasta completely or all of the time, but it’s a fun and tasty way to include more veggies in your diet. Top a big batch of zoodles (raw or lightly steamed) with this simple and scrumptious pesto for a winning veggie dish.

Zoodles with Pesto

Zoodles with Pesto

Print this recipe | Get the full nutrition facts

Spiralized zucchini noodles, or “zoodles,” are trending right now for good reason. With all the nutritional properties of vegetables, you get the fun of eating noodles and a perfect vehicle for your favorite sauces. Give zoodles a chance with this simple pesto.

Servings: 4 (285 g )

Prep Time: 15 min.

Cook Time: 15 min.


  • 1½ lb. zucchini, spiralized
  • 2 cups parsley, chopped
  • 2 cups arugula, chopped
  • ⅓ cup pistachios, shelled
  • 1 clove garlic, smashed
  • ½ cup Parmesan, grated
  • 2 Tbsp. sherry vinegar
  • 1 Tbsp. lemon juice
  • ½ tsp. salt
  • ½ cup olive oil


  1. Pat the zucchini noodles dry and place in a large bowl.
  2. Combine the remaining ingredients except for olive oil in a food processor and pulse until combined. Drizzle in the olive oil as the machine is running until the pesto is smooth.
  3. Add the pesto to the bowl with the zucchini noodles and toss until well combined.