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Pesto Zucchini Pasta (Whole 30 Approved)

Updated March 09, 2018
Pesto Zucchini Pasta (Whole 30 Approved)
Pesto Zucchini Pasta Whole 30 Approved

"One of the perks of following the Whole30 Plan is that you get to reconnect with the simplicity, freshness and aromas of real, whole food. This pesto zucchini pasta recipe is extremely easy to make. And while it’s not a traditional recipe, the combination of fresh basil, garlic, and tomatoes will bring Italy right into your kitchen. (Red and white checkered tablecloth optional!) Rather than using pasta noodles made with flour, this recipe calls for spiralized zucchini noodles (a.k.a zoodles). If you don’t have a zucchini spiralizer, you can find a handheld spiralizer at your local home retail store for under $10. You could also use a mandolin if you don’t mind thicker noodles."

Serves4 People


  • 3 large zucchini spiralized
  • 3 cups fresh basil
  • 1 cup pine nuts
  • 3 cloves garlic
  • 1 cup extra-virgin olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon coconut oil
  • 1 tablespoon tomato diced

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Homemade pesto is such a great springtime treat, full of fresh and bright flavor. I like to make a batch up and keep it in the fridge for a great sandwich topping or lightning fast pasta dish during the week! Since it is olive oil based, it keeps for quite a while - just take it out ahead of time or warm it slightly before using as the oil in it will solidify when cold.


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