I first made this Pesto Pasta recipe with zucchini for a healthy St. Patrick’s Day meal last year and I have been loving it ever since.

I don’t use typical ingredients for two reasons. One, when I first made the pesto I didn’t have any of the more typical ingredients on hand (i.e. basil and pine nuts). And two, I find it to be a little more cost effective to make it this way. I am more likely to have the right ingredients on hand so I don’t have to go to the store and buy specialty ingredients (and let’s be honest it can be hard to go to the store and leave with only the two ingredients on your list).

If you grow your own herbs I would totally use basil. Unfortunately, no matter how hard I try I can’t seem to grow herbs very well.

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Pesto Pasta Recipe


  • 2 cups spinach
  • 2 cups arugula
  • 1/4 cup walnuts (or a little more if you like)
  • 1 garlic clove
  • a good pinch of salt
  • a sprinkling of red pepper flakes (to taste)
  • 1/4 cup Parmesan cheese
  • olive oil, probably about 1/2 cup
  • 1-2 zucchini, cut with a spiralizer or something similar
  • sunflower seeds or pepita seeds (optional)


Add all of the ingredients to a blender or food processor, except for the oil, zucchini & seeds. Turn the blender or processor on and slowly add oil until you have the consistency you desire. If you like your pesto a little chunky you will want to process for less time and add the oil a little quicker. I like a fairly smooth consistency.

Coat your zucchini noodles with the pesto & sprinkle with some sunflower seeds or pepitas and a little extra Parmesan if you’d like and enjoy.

I have only ever made this recipe with zucchini but I am sure it would be fabulous with a nice whole wheat pasta or in any way you would normally use a pesto. It has a great flavor and hits the spot for me!

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