Plant-Based Pesto Pasta (KETO & VEGAN)


  • 1 package Cece Veggie Co’s Organic Zucchini Noodles
  • 3-4 tbsp Ripple’s Plant Based Half and Half (can sub for regular Half and Half if not dairy-free)
  • 2 tsp extra virgin olive oil
  • 1⁄4 cup homemade pesto (1⁄3 if you want stronger pesto flavor)


  • 1⁄3 cup sunflower seeds
  • 2 cups fresh basil leaves
  • 1⁄3 cup extra virgin olive oil
  • 4-5 garlic cloves
  • 1⁄3 cup parmesan


  1. Make the pesto first. In a food processor or blender, add sunflower seeds, olive oil, and garlic cloves together. Blend until smooth.
  2. Add basil and parmesan, blend again until smooth. If needed, add more olive oil for a smoother texture.
  3. Heat a pan with the 2 tsp olive oil.
  4. Add zucchini noodles and cook for 1-2 minutes, just enough to warm zucchini.
  5. Add half and half and pesto.
  6. Cook for another 2 minutes stirring until pesto is evenly incorporated.
  7. Scoop into a plate of bowl. Top with more basil and parmesan and enjoy!


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