An overhead view of zucchini (zoodle) pesto on a plate


Units Scale
  • 1 Medium Zucchini


  • 2 Handfuls Arugula
  • 2 Large Garlic cloves
  • 1/2 cup Shelled, roasted, and salted Pistachios
  • 1/4 cup Provolone Cheese (Omit to make vegan, dairy free, and paleo)
  • 1/2 cup Avocado or Olive oil


  1. Place all the pesto ingredients, except the oil, in a food processor. Turn on the processor and slowly add in the oil. Pause the machine, scrape the sides and continue. Process the Pesto until it reaches desired consistency. Set aside.
  2. If using a Spiralizer, cut the ends off the zucchini and spiral it into zoodles.  If you don't have a spiralizer you can still make  Zoodles.  Peel the Zucchini with a vegetable peeler, peeling the same area repeatedly, this will make zucchini sheets. Stack the sheets and cut into long strips. Use these as you would the zoodles from a spiralizer, though the cooking time may be shorter because they are thinner.
  3. Heat a skillet over medium hea.t. Add the Zoodles and a few spoonfuls of Pesto, tossing it all together as it warms. Only cook until Zoodles are warmed all the way through. If you cook them too long they will release their water and become soggy.
  4. Serve immediately.