Whole30 Cashew Butter Pesto Zoodles


  • 1 package of Cece’s Veggie Noodle Co. Zucchini Noodles
  • 1/2 cup cherry tomatoes

For the pesto:

  • 1/2 cup tightly packed basil
  • 1/3 cup Georgia Grinder’s Creamy Cashew Butter
  • 1/4 cup extra virgin olive oil
  • 1/4 cup water
  • 3 tbsp nutritional yeast
  • 1 clove minced garlic
  • 1/4-1/2 tsp sea salt


  1. Preheat the oven to 400F.
  2. Spray tomatoes with olive oil and bake for around 10 minutes until they are blistered.
  3. While the tomatoes are baking, put all of the pesto ingredients into a food processor and pulse until smooth. You can add more or less water until you reach your desired pesto consistency.
  4. Mix the pesto with the package of zoodles and top with the blistered tomatoes. Enjoy!