Detox Zucchini Noodles with Cilantro Pesto
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Zucchini Noodles with Cilantro Pesto

Cilantro helps rid the body of heavy metals and toxins, making this a dinner with serious benefits.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Servings: 2 servings
Author: Abbey


For the cilantro pesto:

  • 1 bunch cilantro
  • 1/4 cup olive oil
  • Juice of 1/2 lemon
  • 2-3 cloves garlic minced
  • 1/4 cup pine nuts
  • 1/2 teaspoon salt

For the zucchini noodles:

  • 2 large zucchini
  • 1 tablespoon olive oil
  • 2 heirloom tomatoes sliced
  • Pinch of salt


  • In a food processor, add the cilantro, olive oil, lemon juice, garlic, pine nuts, and salt. Pulse until finely chopped. If desired, transfer to a mortar and pestle to further grind and release flavors. Set aside.
  • Chop the ends off the zucchini so both sides are flat. Attach to a spiralizer using the thin julienne blade and make noodles.
  • Heat the olive oil in a skillet over medium heat. Add the zucchini noodles and sliced heirloom tomatoes. Heat and toss about 3-5 minutes until zoodles are tender, but still holding shape. Sprinkle with salt.
  • Top the zucchini noodles and heirloom tomatoes with the cilantro pesto and serve while warm. Enjoy!