Zucchini Pasta & Basil Cilantro Pesto

Zucchini Pasta

S U M M E R in a bowl.

Nothing speaks summer louder than this zucchini pasta with a bright cilantro and basil pesto with notes of garlic and lemon tossed with tomatoes and sheep feta. Zucchini makes an incredibly good grain free noodle and I think this “pasta” would convert anyone that doesn’t believe they like grain free pasta.

This dish is so simple with only a few ingredients so it’s really important to have the freshest herbs, zucchini and tomatoes as possible. I use a handheld julienne tool but I have been making these noodles so often I’m really tempted to seek out a spiralizer but at the same time I don’t need another kitchen tool.

Zucchini Pasta.2-1

 Zucchini Noodles with Cilantro Basil Pesto
Serves 3 – 4

  •  3 – 4 zucchini, julienned
  • extra virgin olive oil
  • sheep or goat feta
  • tomatoes


  • 2 garlic cloves
  • ¼ cup pumpkin seeds
  • ¼ cup pine nuts
  • 1/2 cup cilantro
  • 1/2 cup basil
  • 1/3 cup parmesan cheese
  • juice of 1 lemon
  • 3 tablespoons extra virgin olive oil
  • sea salt and pepper, to taste


  1. Drizzle a little olive oil in a non stick skillet. Add in the zucchini noodles and toss just until warm. You do not want to overcook the noodles. Alternatively you can choose to serve them raw. I like them just warm to the touch.
  2. Transfer the noodles to a large bowl and toss with a few big dollops of pesto and reserve any additional pesto for later use. Store additional pesto in a sealed jar in the fridge for 3 – 4 days.
  3. Toss the noodles with sliced tomato and top with feta and extra basil leaves.