Basil Pesto Zoodles
(GF, DF, egg free)

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  • 2 cups fresh basil leaves
  • 1/2 cup cashews
  • 1/4 cup garlic-infused olive oil
  • 1 tablespoon lemon juice
  • 2 tablespoons of water
  • 3-4 tablespoons nutritional yeast flakes
  • salt and pepper to taste
  1. Add fresh basil leaves, cashews, garlic-infused olive oil, lemon juice, nutritional yeast flakes, salt, and pepper to a food processor or high-speed blender and blend until forms a paste-like consistency.
  2.  If a little dry, add a little extra olive oil
  3.  Make zucchini noodles using a spiraliser. If you don’t have a spiraliser you can use a mandoline.
  4. Chop up kale, spring onion or any other vegetables you wish to add to your zoodles dish.
  5. If using chicken in the recipe, chop into small chunks and add chicken to a pan over medium to high heat, frying in unrefined coconut oil, until chicken is cooked through and browned. (omit this step for vegan)
  6. Add in the veg and fry for a couple of minutes, add frozen peas. followed by the zoodles. Add basil pesto into the pan and stir all ingredients together until well combined.
  7. It is now ready to serve.

** Basil pesto can be used as a dip with crackers, can be used in salads, pasta dishes or used with eggs and smoked salmon. Pesto will keep in the fridge in an airtight container for 3-4 days or can be placed in the freezer and thawed before using.

Sarah Horgan

Sarah Horgan

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My name is Sarah
I am an Accredited Nutritional Medicine Practitioner
Step Mum
Beauty Therapist
Health Foodie... Smoothie Addict
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