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Prep time: 15 minutes

Total time: 15 minutes

Serves: 2




1 Large Zucchini (yields 2 cups zoodles)

1/2 cup cherry tomatoes, quartered

For Basil Pesto Sauce

2 cups basil leaves

1/2 cup freshly grated parmesan cheese or vegan parmesan cheese

1/2 cup walnuts, pecans, toasted sunflower seeds or pine nuts

2 cloves garlic

1 teaspoon red pepper flakes

1 tablespoon lemon juice

3/4 cup extra virgin olive oil

Salt and pepper to taste

For Garnish

Parmesan cheese

Basil leaves

Red pepper flakes



  1. Trim the edges of the Zucchini and using a spiralizer or spiral grater, convert the zucchini into noodles and keep aside.
  2. In a food processor add basil leaves, walnut, garlic, red pepper flakes, lemon juice, and pulse until finely chopped. Add the olive oil little at a time while the food processor is on. Scrape off the sides with a spatula and add parmesan cheese. Pulse until combined.
  3. Add salt and pepper to taste.
  4. Coat the zucchini noodles with basil pesto dressing and serve immediately.
  5. Garnish with parmesan cheese, red pepper flakes, and basil if needed.




  1. To cook the noodles if needed, heat a skillet and add the zucchini zoodles. Sautee for about a minute on medium-low heat.
  2. For Vegans: Parmesan cheese can be substituted with 1/2 cup sweet onion.
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