Zucchini Noodles with Oil-Free Herb Pesto Sauce

Serves 5-6

Enjoy this vibrant twist on traditional pasta with zucchini noodles bathed in a homemade, oil-free pesto sauce bursting with the freshness of garden herbs. This light and flavorful dish promises a guilt-free, simple meal that celebrates the essence of the season in every delicious bite.

Ingredients (organic/biodynamic)

  • ¼ c. fresh sage, coarsely chopped
  • ¾ c. fresh rosemary, coarsely chopped
  • 2½ fresh green basil, coarsely chopped
  • ½ c. parsley, coarsely chopped
  • ½ c. pine nuts, walnuts, or cashews
  • 1¼ curry powder
  • ½ tsp. freshly ground nutmeg
  • Pinch of Celtic Sea Salt®
  • Pinch of fresh ground peppercorns
  • Vegetable broth or tahini, if needed
  • 5 medium zucchinis


  1. Place the chopped herbs, nuts, and spices into a food processor or high-speed blender.
  2. Blend ingredients until you achieve a smooth consistency. If the mixture is too thick, add a little vegetable broth or tahini to help it blend better.
  3. Taste the pesto and adjust the seasonings as needed.
  4. Once blended to your desired consistency and taste, set the pesto aside.
  5. Cut the zucchini into noodle-like strips using a knife, vegetable peeler, or spiralizer.
  6. Simmer the zucchini noodles over medium high heat for 6-8 minutes until soft.
  7. Remove from heat and strain to remove the water.
  8. In a large mixing bowl, toss the zucchini noodles with the prepared herb and nut pesto until well coated.
  9. Serve immediately or refrigerate for later use.
  10. Enjoy!

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