Zucchini Noodles + Sundried Tomato Pesto

zucchini noodles sundried tomato pesto

Every time I pull it out I feel like I’ve fallen victim to an infomercial. From the design right down to the packaging, a spiralizer screams cheesy infomercial to me.


You too?


Aesthetics aside, it’s a tool I use often in the kitchen, especially during summer when it’s much to hot to be using a stove. From beets to sweet potatoes to zucchini, the spiralizer comes in handy, and the best part? It saves me time. A lot of time.


Zucchini makes an excellent pasta-like alternative. The flavour is mild and complements pretty much any topping or sauce you put with it. Whether it’s creamy or zesty, I’ve yet to find a topping that hasn’t worked for me.


What I like about this recipe is how quickly and easily it is to put together. And it’s so good for you, yet you don’t feel like it’s something you’re eating because it’s ‘healthy’. With that said, here’s the healthful reasons why you want to make this dish a staple in your diet.


I love zucchini because it’s rich in antioxidants. Most of which are in the skin, so if your using organic, leave the skin on. The skin has a high amount of carotenoids (a form of antioxidants) which we need for great eye health. 


Walnuts are like brain food. They’re one of the best sources (next to flaxseeds) of plant-based Omega-3 fatty acids. Omega-3s are essential, meaning it’s something our bodies can’t make so it must come from our food choices. Omega-3 is necessary for good brain health and mental function. It's also key in reducing inflammation in the body. Walnuts are really helpful for skin health and keeping our moods happy and stable due to their concentration of biotin, vitamin B6 and folic acid. 


This recipe is also a great way to sneak some raw veggies into your day. It’s super easy to get cooked food into your day. Raw food goodness can be more of a challenge. This recipe takes care of that. The health-promoting enzymes in raw food are needed for good digestion along with the many chemical reactions that go on in the body.


Reactions that happen not just in our digestive system but in all our systems - circulatory, nervous, lymphatic, etc.  Many enzymes are heat sensitive and can get destroyed by high temperatures of roasting, baking, etc. Adding raw foods to balance out your meal is always gonna be beneficial.


I hope you enjoy this recipe, and I hope it inspires you to create many pasta-like dishes. I’d love to hear how this turned out for you in the comments below.


Zucchini Noodles + Sundried Tomato Pesto

serves 2


2 medium sized zucchinis, spiralized* and set aside

1/3 cup walnuts, soaked overnight (or for a few hours minimum), rinsed and drained

1/3 cup sundried tomatoes**

1/2 Tbsp balsamic vinegar

1/2 tsp fresh squeezed lemon juice

2 large garlic cloves, roughly chopped

1/4 tsp. ground Himalayan rock salt

1/2 tsp. freshly ground black pepper

1/3 cup olive oil


Optional toppings:

fresh tomato, sliced

avocado, sliced



fresh herbs (parsley and basil are really good with this dish)


How to:

  • Using a food processor, pulse walnuts, sundried tomatoes, balsamic vinegar, lemon juice, garlic, salt and pepper until all ingredients have broken down nicely. 
  • With the processor on low speed, add olive oil in a steady stream. Place speed on high and continue to process for about 1 minute, until well blended.
  • Add pesto to zucchini and toss. Stir in chickpeas if desired. 
  • Top with fresh tomatoes, avocado or fresh herbs and serve. 



* If you don’t have a spiralizer, use a julienne peeler. Some brands are better than others. The brand I have I do not recommend. I’ve heard the Zyliss julienne peeler works as it should. :) 

** If you’re using oil packed sundried tomatoes, drain out the oil before using in the recipe.

*** I prefer freshly dressed zucchini, so if using this recipe as lunches to take to work, I’d store the pesto and zucchini separately and then toss together as needed. 

Herbed Cucumber Salad + Herbed Vegetable Dip

herbed cucumber salad + herbed vegetable dip

It was tough to choose and draw a line. How many recipes do I share? How many recipes do I create for this post?


I realized two things. One, these little bits of nutritional goodness (herbs) make any dish taste incredible. Truly. A little bit of olive oil, some salt, lemon and herbs added to a dish and you have yourself a very tasty plate. Two, It's super easy to use herbs so much during the summer without even realizing it, especially if you have your own herb garden. 


There was literally over 10 recipes I thought of sharing today. I had the most fun testing, re-testing and tweaking these recipes.


I hope you love and appreciate herbs as much as I do. If not for their crush-worthy nutritional profile, then just for the simple fact that herbs are delicious and make everything else taste pretty yummy too.


Now I leave you with these two recipes to make. The first is a dip that works so well for most any vegetable. Because of the nuts and olive oil, it's also incredibly rich and satisfying. Combined with some veggies, it makes the perfect balanced snack. 


The second is a cucumber salad that's incredibly light and fresh. It comes together really easily too. The toughest part is setting the cucumbers aside for a few minutes to release the water. I hope you enjoy the freshness of this salad.

herbed cucumber salad + herbed vegetable dip

Herbed Vegetable Dip

Makes approx. 1 1/2 cups

1/2 cup raw cashews, soaked overnight, rinsed + drained

1/4 cup raw sunflower seeds, soaked overnight, rinsed + drained

1 large clove garlic, roughly chopped

1/2 cup extra virgin olive oil

1/2 cup water

1/4 cup freshly squeezed lemon juice

2 Tbsp shallots, diced

2 tsp. nutritional yeast

1/4 tsp Himalayan rock salt

1/2 cup fresh dill, finely chopped


How to:

  • Place all ingredients, except dill, into a high powered blender, Blend on high until smooth consistency. If you need to add a bit more water to create a smooth blend, add it in 1 Tbsp. increments
  • Stir in chopped dill
  • Serve with your choice of fresh vegetables


  • This will keep for about 4 days in an airtight container in the fridge.
  • This is also great to make ahead. It tastes even better after it's sat for a few hours, allowing the flavours to meld.  



Herbed Cucumber Salad

Serves 4 - 6

2 long English cucumbers

1/2 cup fresh mint leaves

1/2 cup fresh cilantro

1 cup fresh parsley

1 Tbsp. apple cider vinegar

1 tsp. freshly squeezed lemon juice

1/2 cup almonds, roughly chopped

1 1/4 tsp. Himalayan rock salt, divided

lemon zest for garnish


How to:

  • Using a mandolin, thinly slice cucumbers into a mixing bowl. Stir in 1/2 tsp salt. Set aside and let sit for 10 minutes. This time allows water to be released from the cucumbers
  • Meanwhile, in a high powered blender, combine mint, cilantro, parsley, 3/4 tsp salt, lemon juice and apple cider vinegar. Blend on high until smooth consistency
  • After the 10 minutes have passed, drain out any excess water from cucumbers
  • Add herbed vinaigrette and almonds to cucumbers
  • Toss until well combined
  • Garnish with lemon zest. Serve immediately