Basil Pesto "Zoodles" - Dr. Sebi's Cell Food - Dr. Sebi's Cell Food

Basil Pesto "Zoodles" - Dr. Sebi's Cell Food

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Fresh zucchini noodles tossed with basil pesto and cherry tomatoes make a light, healthy meal. Make this recipe for lunch or dinner, or serve it as a side!


  • 1 lb zucchini, in small strips
  • 1 tbsp grapeseed oil
  • 1 ripe avocado
  • 1/2 cup packed basil leaves
  • 1/4 cup walnuts
  • 1/4 cup olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon Cayenne pepper
  • 1 cup cherry tomatoes
  • juice of one key lime


  1. To prepare your zoodles, begin by sauteing zucchini noodles with grapeseed oil until slightly tender, but still crunchy.
  2. Combine the remaining ingredients in a food processor or blender, and process into a creamy, thick paste.
  3. Add to the drained pasta and toss and combine. If you find the sauce too thick, add a little bit of water.
  4. Serve with cherry tomatoes halves and decorate with shredded dissected coconut as "cheese".

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