Vegan Pesto+Zucchini Noodles


I adore pesto. Pesto feels decadent however with the right ingredients it’s an absolutely healthy and nutritious sauce or spread. Today I’m sharing how to make a vegan pesto with almonds and spinach. Then we’ll top this sauce on to fresh zucchini noodles! This is a fantastic lunch or dinner idea, especially with warm weather right around the corner. Watch today’s NEW cooking video to see how I prepare this dish and view / or print the recipe below! Thanks for stopping by the HGG Blog today! I hope you have a fantastic, delicious day! xx Megan



Vegan Pesto & Zucchini Noodles

A light and healthy dish for lunch or dinner!
Print Recipe


  • 3 medium zucchini
  • 2 cups of spinach
  • 4 to 5 cloves of roasted garlic
  • 1 cup of raw unsalted almonds
  • 1/2 fresh lemon
  • 2 to 3 tablespoons of organic virgin olive oil more for a creamier consistency
  • Pinch of sea salt


  • Wash and then slice the ends off of each zucchini
  • Slice zucchini in half and then place on spiralizer to make "noodles"
  • To make pesto add spinach, olive oil, almonds, garlic, lemon juice and sea salt into a food processor and pulse together until evenly combined
  • Dollop pesto on zucchini noodles and enjoy!


Choose Organic Ingredients When Possible
I like to buy my roasted garlic from the olive bar at Whole Foods Market
Servings: 3
Author: Healthy Grocery Girl

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