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plate of pesto zoodles pasta on a white linen napkin with a side plate of pesto
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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!) 

Course Main Course
Cuisine Italian
Keyword whole30 dinner, whole30 pasta recipe, zucchini noodles
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings 4 people
Calories 376 kcal
Author Kettle & Fire


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Garnish with any leftover pine nuts and preserve the remaining pesto for later use.

Recipe Notes

Gluten Free, Whole30 approved, Paleo