Squash Pasta Salad with Vegan Two-Herb Pesto

Pesto is an ideal sauce for squash noodles because it sticks to the veggie strips and coats them with a rich flavor. Here, the pesto is made using both cilantro and fresh basil, with Bragg's Liquid Aminos standing in for Parmesan.

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  • 2 medium-size zucchini
  • 2 medium-size yellow squash
  • 4 to 5 cloves garlic, peeled
  • 1/2 cup cilantro
  • 1/2 cup fresh basil
  • 2 Tbs. lemon juice
  • 3 Tbs. Bragg Liquid Aminos
  • 2 cups coarsely chopped tomatoes


1. Shave zucchini and squash into ribbons using vegetable peeler.

2. Purée pine nuts, garlic, cilantro, basil, lemon juice, liquid aminos, and pinch of salt in food processor until smooth. Add tomatoes, and pulse until blended.

3. Toss squash ribbons with pesto. Season to taste with pepper, and serve.

Nutrition Information

  • Calories 171
  • Carbohydrate Content 15 g
  • Cholesterol Content 0 mg
  • Fat Content 12 g
  • Fiber Content 4 g
  • Protein Content 6 g
  • Saturated Fat Content 1 g
  • Sodium Content 506 mg
  • Sugar Content 8 g