HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes that anyone can make and everyone will enjoy! All eaters are welcome!
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Slightly sautéed zucchini noodles are tossed in a homemade pesto made with pumpkin seeds, hemp seeds, sunflower seeds, peas, spinach, basil, and parsley served with roasted cherry tomatoes and garnished with vegan Parmesan cheese for an easy, delicious gluten-free, vegan, plant-based dinner.
This is one of those meals where you just feel healthier with each bite, knowing you’re nourishing your body with a 100% plant-based meal. And let this Italian gal be the first to tell you how amazing it tastes too! Traditional pesto gets a fresh take made with three different kinds of seeds (for all my friends out there who have nut allergies!) and the texture is dreamy!
I’ve had these Seedy Pesto Zucchini Noodles for a couple meals now, just to make sure they deserved a home on the Healthy Little Vittles blog, and they tasted just as delicious as leftovers as they did the evening I made them. And y’all know I LOVE it when I can eat leftovers for lunch the next day because, well… #momlife.
Why I’m totally swooning over zucchini noodles (zoodles) right now:
☆ they are naturally gluten-free, vegan, plant-based.
☆ they are also grain-free, which I’ve been trying to include more grain-free foods in my diet.
☆ these “noodles” are ready in seriously 5 minutes, and you can even eat them raw! Heck to the yeah!
☆ zoodles. who doesn’t like the word zoodles?
So here’s how simple this Seedy Pesto Zucchini Noodles meal is. Roast the tomatoes, sauté the zucchini noodles, blend the pesto, toss, serve, devour. We’re talking 25-30 minutes here people. The beauty of simplifying our meals, but still being swept off our feet.
I wanted to create a all-time favorite with the intention of making it more nourishing and nut-free as well. Most traditional pestos contain nuts so when I had the idea to replace the nuts with seeds I was super excited to get in the kitchen to create these Seedy Pesto Zucchini Noodles. I have to say, the pesto may have turned out better than I even envisioned. The other great thing about this seedy pesto is you don’t have to over-blend it. I like the texture of having some of the nuts not completely pureed. And I added kale into this pesto because, why not? Kale is life, duh. LOL.
Now I happened to buy my zucchini noodles already zoodle-fied… you know what I mean, already spiralized into their noodle form, but if you can’t find them already prepared at the grocery store, it won’t take much more time to bust out that spiralizer and make your own. You can easily do that while the tomatoes roast. Are you ready to zoodle?! Let’s dig in! As always I love to see your re-creations of my recipes so be sure to tag me on Instagram or Facebook!
If you’re a big pesto fan like I am, check out these MEDITERRANEAN PESTO COLLARD WRAPS or my GREEN GODDESS PESTO BOWLS. You can even sub this seedy pesto if you’re avoiding nuts in those recipes 🙂
Slightly sautéed zucchini noodles are tossed in a homemade pesto made with pumpkin seeds, hemp seeds, sunflower seeds, peas, spinach, basil, and parsley served with roasted cherry tomatoes and garnished with vegan Parmesan cheese for an easy, delicious gluten-free, vegan, plant-based dinner.
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