Zoodles with fresh pesto from my own zucchini plant

This spring I started my own little vegetable garden for the first time. I planted zucchini, eggplant, basil, tomatoes and a mix of edible flowers.


A few set backs later my first zucchini plant was fully grown and I could harvest the first homegrown organic zucchini of the year. Here’s how I prepared it:

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Zoodles with homemade green pesto

  • Ingredients for the zoodles:
    • 1 Zucchini
    • 1 spoon of frying oil
  • Ingredients for the pesto:
    • 2 cups of pine nuts
    • 3 cups of fresh basil leaves
    • 1 cup of Parmigiano, Pecorino or vegan alternative
    • 2 spoons of olive oil


Roast the pine nuts in a pan and afterwards give all the ingredients for the pesto in a blender and mix until it’s a smooth paste. Try and add more of any ingredient to taste. Lastly add salt and pepper.

For the zoodles use a vegetable spiralizer. I prefer to use the side of my spiralizer which cuts larger zoodles. Spiralize the whole zucchini and give into the pan with slightly heated oil. Turn and heat for around 4 minutes until soft but not overcooked.

Add the zoodles and pesto in a bowl and stir. Decorate on a plate with some fresh edible flowers, I used borage flowers. Enjoy 🙂

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