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Pesto Zucchini Noodles

Prep time:

15 minutes

Cooking time:




  • 3 medium zucchinis, peeled

  • 2 cups loosely packed basil leaves

  • 1/4 cup hemp seeds

  • 1/4 cup walnuts

  • 1 teaspoon olive oil (optional)

  • 1/2 date

  • 2 garlic cloves

  • 1/4 teaspoon sea salt

  • 1 lemon

  • 1/4 cup water

  • 2 cups cherry tomatoes

  1. Turn your zucchinis into noodles using a spiralizer, peeler or julienne peeler. Place the noodles into a large mixing bowl and set aside.

  2. Blend the basil leaves, hemp seeds, walnuts, olive oil, date, garlic cloves, sea salt and juice from the lemon with the water until a smooth pesto forms.

  3. Pour the pesto over the zucchini noodles and divide between 2 bowls. Top with sliced cherry tomatoes. Serve and enjoy.


  • Kelp or cucumber noodles may be used in the place of the zucchini noodles if desired.

  • This dish is the perfect item to bring along to your next picnic in the park. Make a double batch that is big enough to share!

Recipe Credit: Anthony William -

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