Red Pepper Pesto with Squash Noodles (Whole 30 and Gluten Free!)

Whole 30 is a fabulous way of getting yourself back in gear for The New Year.  Whether this is your first time through it, or your fifth, a tasty new recipe is sure to help you out.  

This dish is gluten-free, paleo, vegan, and vegetarian.  Perfect for all your dietary needs, and absolutely amazing!  You can add meat to it if you like, or eat it just like it is!  Trust me, it is plenty filling without the meat!  


  • 3 bell peppers (I used red, yellow and orange)* or 3/4 cup roasted red bell peppers*
  • 2 cloves garlic (or 1/2 tsp garlic powder)
  • 1/4 cup of slivered almonds, toasted
  • 1/4 tsp salt
  • 1 tsp dried basil*
  • 1 Tbs olive oil
  • 2-3 zucchini, yellow squash or sweet potato, spiralized *
    (need a spiralizer? Carissa recommends this one.)
*Creative Green Living recommends purchasing these ingredients as organic where available to avoid GMOs, pervasive pesticides and/or questionable farming practices.



Preheat your oven to 500°F, and roast your bell peppers following this roasted red pepper tutorial. Alternatively, you can use 1 1/2 cups roasted bell peppers from a jar (if you're doing a Whole30, though, be sure to check the ingredients to be sure they are packed in a compliant oil!)


Remove the tops, seeds and skins of the peppers, and discard.  


Make the pesto by placing the roasted peppers, garlic, almonds, salt, and basil in food processor, and blend for 1 minute, until smooth.


Pour the olive oil into a medium frying pan and heat on the stove until the oil runs easily, and coats the bottom and sides of the pan.


Add the spiralized veggie noodles and toss every 10-15 seconds.  Let it cook for about 3 minutes, until soft, but there is still a slight crunch.


Add a few tablespoons of the pesto to the pan and toss again to coat the noodles.


Plate and serve immediately, with another dollop of pesto, and a sprinkle of dried basil, if you like.


About the Author:

Landen runs Measure and Whisk, a cooking blog with a focus on real food. She is a firm believer that quality is superior to quantity, and prefers small amounts of good food over large quantities of cheap food. Deeply disappointed in cheap bacon, she prefers to buy $6 bacon less frequently. Because of this, she typically cooks vegetarian meals for her family.    

Her blog also features photos of her baby, Fox, and suggestions on how to live an eco-friendly and minimalist life, both in and out of the kitchen. Follow her on Pinterest and Instagram for beautiful food photos and pictures of baby Fox.
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