Zucchini Noodle Pesto Bowl
A simple, gut-friendly reboot meal featuring zucchini noodles and herbaceous pesto to ease into Whole30 restarts. This Mediterranean-inspired Whole30 recipe, ready in about 15 minutes, blends zucchini, fresh basil, pine nuts into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 190 calories and feeds 1, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium zucchini
- 1/2 cup fresh basil
- 1 tbsp pine nuts
- 1 tbsp olive oil
- 1 tsp lemon zest
- 1 clove garlic
- 1/4 tsp sea salt
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Spiralize 2 medium zucchini into noodles and toss with 1 tbsp olive oil to prevent sticking.
- Step 2: Blend 1/2 cup fresh basil, 1 tbsp pine nuts, 1 tsp lemon zest, 1 minced garlic clove, 1/4 tsp sea salt, and 1 tbsp olive oil in a food processor until smooth.
- Step 3: Heat zucchini noodles in a skillet over medium-low heat for 3 minutes until tender but still crisp, then toss with 1/4 cup basil pesto until evenly coated.
