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Raw Zoodles with Perfect Vegan Pesto

Published: May 15, 2014 at 4:03 pm

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Raw Zoodles with Perfect Vegan Pesto

Nothing beats pesto zoodles on a hot day! Ditch the traditional pasta for these nutrient dense beauties. Happy learned the recipe for this very special pesto while attending a raw culinary program at The Living Light School in Fort Bragg, California.


  • organic zucchini (one per person), cut into noodles with a spiralizer, or our fave “zoodler
  • organic cherry tomatoes, halved
  • toasted pine nuts

For the Sauce:

  • 2 cups fresh basil leaves, tightly packed
  • 2 tablespoons olive oil
  • 2 tablespoons flax oil
  • 2 teaspoons light miso
  • 1 teaspoon crushed garlic
  • 1/2 teaspoon nutritional yeast
  • 1/4 teaspoon himalayan crystal salt
  • 1/4 cup pine nuts or hemp seeds


  1. Place all sauce ingredients, except nuts/seeds, in a food processor fitted with the “s” blade. Pulse to finely chop leaves.
  2. Add the pine nuts and process until desired consistency is acheived. Don’t over-process or the mixture will become too oily.
  3. Toss pesto with zoodles, cherry tomatoes, and pine nuts. ENJOY!



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