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Vegan Zoodles With Herb & Sundried Tomato Pesto (Recipe)

vegan zoodles

Recipe adapted from The Vegetarian Blog.

Zucchini noodles, or “zoodles,” are a common and healthy alternative to traditional pasta. Use a Spiralizer or a stand mixer attachment to make them, and then experiment with spiralizing sweet potatoes, apples, and other types of produce! Here’s a tip on cooking zoodles: three minutes gives you an “al dente” result, while seven minutes yields a softer texture.

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Vegan Zoodles With Herb & Sundried Tomato Pesto

Serves: 4


For the pesto:

  • 1 1/2 cups of cilantro, chopped
  • 1 1/2 cups of basil
  • 1/4 cup olive oil
  • 2-3 small garlic cloves
  • 2 tablespoons sundried tomatoes
  • 1/3 cup almonds, toasted
  • 2 tablespoons fresh lemon juice
  • salt and pepper to taste

For the zoodles:

  • 6-8 zucchinis
  • 1 tablespoon olive oil
  • 1 teaspoon salt


  1. To make the zoodles, spiralize all of the zucchini.
  2. Heat 1 tablespoon of olive oil in a pan on medium heat.
  3. Place the zoodles flat in the pan to make sure they cook evenly. Add salt and stir occasionally to keep from sticking or burning.*
  4. While the zoodles cook, add pesto ingredients to a food processor and pulse for a few seconds. After pulsing, blend until mostly smooth but still a bit grainy. If it’s too thick, add more olive oil.
  5. Take the zoodles off of the heat and fold in the pesto. Garnish with baby basil leaves (or julienned large ones) and serve immediately.

* If you prefer raw zoodles, chill them in the refrigerator and skip step 3.

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