Zucchini Noodle Stir-Fry with Cashew-Free Basil Pesto

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Light and fresh zucchini noodles tossed with a vibrant Whole30-compliant basil pesto made without nuts or dairy. This Mediterranean-inspired vegetarian recipe (whole30), ready in about 16 minutes, pairs medium zucchinis, fresh basil leaves, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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.

Prep: 10 min Cook: 6 min Serves 4 Mediterranean cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a food processor, combine 2 cups packed fresh basil leaves, 3 minced garlic cloves, 1/4 cup olive oil, 2 tablespoons freshly squeezed lemon juice, 2 tablespoons nutritional yeast, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Pulse until smooth and creamy, scraping down sides as needed.
  2. Step 2: Heat a large nonstick skillet over medium heat. Add 3 spiralized medium zucchinis and sauté for 3-4 minutes, stirring frequently until noodles soften but remain slightly firm.
  3. Step 3: Remove skillet from heat and toss zucchini noodles with the prepared basil pesto until evenly coated.
  4. Step 4: Gently fold in 1 cup halved cherry tomatoes for a burst of freshness and serve immediately as a light Whole30 vegetable stir-fry.

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