Zoodles with Basil Spinach Lime Pesto

Short on time? No problem! This quick zoodle recipe can be made in 5 minutes or less. Using the help from your frozen food section of your grocery store saves time and the mess. I love combining these zoodles with a grilled protein to make a complete and waist friendly meal.

April 3, 2023
Zoodles Basil Spinach Lime Pesto

Zoodles with Basil Spinach Lime Pesto

Alissa DiSanto
  • Prep Time
    5 min
  • Cook Time
    5 min
  • Total Time
    10 min
  • Servings
  • Difficulty
    Super Easy


  • 2-12oz Frozen spiraled zucchini *thawed – set on counter for 2 hours prior to making recipe
  • 2 cups spinach
  • 2 cups basil leaves
  • 2/3 cup walnuts
  • ½ cup nutritional yeast
  • 3 limes, juiced
  • 4 tbsp olive oil
  • 1-2 tbsp water if needed to thin out the pesto
  • Salt and pepper for taste
  • Crumbled feta cheese (optional)


  1. Transfer thawed out zucchini into a bowl and set aside.
  2. Combine the spinach, basil, walnuts, yeast, lime juice, olive oil and salt/pepper into a food processor with a steel blade. Process until smooth. You may have to scrap down the sides periodically and add water if the pesto is too thick. *If adding water, always start with just 1 tablespoon and increase from there. You do not want watery pesto. Taste for flavor and add more salt and pepper as needed.
  3. Spoon pesto onto the noodles and toss to combine. Garnish with extra nuts for crunch and perhaps some freshly crumbled feta cheese. Serve immediately.


*If your store does not have frozen spiraled zucchini, you can buy 2-3 large zucchinis and spiralize them yourself with your spiral slicer.

*This is a great side dish to go along with your favorite grilled protein or to be used as the vessel for your protein.

*This dish is served at room temperature. If you do not like room temperature food and would prefer this hot, I suggest quickly sautéing the zucchini for 2 minutes over medium heat. Once warmed through, you can add your pesto into the pan and toss to coat the zucchini noodles.

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