Pesto Zucchini Pasta Recipe (Whole30 Approved)
One of the perks of following the Whole30 Plan is that you get to reconnect with the simplicity, freshness and aromas of real, whole food. This pesto zucchini pasta recipe is extremely easy to make. And while it’s not a traditional recipe, the combination of fresh basil, garlic, and tomatoes will bring Italy right into your kitchen. (Red and white checkered tablecloth optional!)
Rather than using pasta noodles made with flour, this recipe calls for spiralized zucchini noodles (a.k.a zoodles). If you don’t have a zucchini spiralizer, you can find a handheld spiralizer at your local home retail store for under $10. You could also use a mandolin if you don’t mind thicker noodles.
By eliminating pasta made from grains and using a dairy-free pesto, all of the ingredients in this zucchini pasta are plant based and unprocessed. What you get is a plate loaded with vitamins, minerals, fiber and great flavor.
If you’re following the Whole30 Plan, you’re most likely on a mission to improve your gut health — whether that’s to heal leaky gut syndrome, candida, gut dysbiosis, or support your immunity. This recipe contains two powerful foods for gut health: coconut oil and garlic. Both foods have antibacterial and anti-fungal properties, which can help eliminate bacteria and yeast in the GI tract that worsen digestive conditions.
While the ingredients in this recipe may seem on the lighter side (which is a bonus, since you won’t feel heavy or sluggish after eating a Whole30 approved pasta meal), don’t be fooled. The healthy fats from the pine nuts, olive oil, and coconut oil will fill you up quicker than you think.
If you don’t use all of the pesto in one sitting (the recipe makes one cup of pesto), it will keep in the fridge in an airtight container for up to five days.
Pesto Zucchini Pasta (Whole 30 Approved)
This pesto zucchini pasta recipe is extremely easy to make. And while it’s not a traditional recipe, the combination of fresh basil, garlic, and tomatoes will bring Italy right into your kitchen. (Red and white checkered tablecloth optional!)
- 3 large zucchini spiralized
- 3 cups fresh basil
- ¼ cup pine nuts
- 3 cloves garlic
- ½ cup extra-virgin olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon coconut oil
- 1 large tomato diced
Remove the water from the zucchini pasta by placing it on a paper towel. Generously sprinkle sea salt over all of the zoodles and let sit for 20 minutes. This will pull the moisture out of the zoodles so they are not soggy.
While the zoodles sit, make the pesto. In a food processor, puree the basil, pine nuts, garlic, olive oil, salt, and pepper for 2 minutes, or until fully smooth. Using another paper towel, pat the zoodles dry.
In a medium saucepan over medium heat, warm the coconut oil. Add the zoodles to the pan with ½ cup of pesto and diced tomato. Cook, stirring occasionally,for 5 minutes, or until the zoodles are warm.
Garnish with any leftover pine nuts and preserve the remaining pesto for later use.
Gluten Free, Whole30 approved, Paleo