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Raw Zucchini Noodles with Pesto

Serves 4 15 minute prep time

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Raw Zucchini Noodles with Pesto

Zucchini noodles are an easy raw alternative to cooked pasta choices. Use a spiralizer, Julianne peeler, or a mandolin to create the noodles. To store leftovers, keep plain noodles in a colander over an empty bowl to drain any excess water. These raw zucchini noodles with pesto will quickly become your next favorite dish.


  • Raw Pesto
  • 1 cup pine nuts
  • 1 cup basil
  • 2 cloves garlic
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp + 1 tsp Vega® Omega Oil Blend
  • 2 Tbsp filtered water
  • Raw Zucchini Noodles
  • 4 zucchini, washed
  • 2 tomatoes, chopped
  • 6 basil leaves, julienned


  • To make pesto, combine the pine nuts, basil, garlic cloves, lemon juice, omega blend oil and water in a high-powered blender or food processor.

  • Pulse until you get the texture you prefer. You can make the pesto as smooth or chunky as you like.

  • Peel the outer layer of the Zucchini. Using a Julianne peeler or spiralizer, shred the zucchini.

  • Place noodles into a large bowl. Add the pesto and toss to combine.

  • Top with chopped tomatoes and basil leaves.


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