Zucchini Noodles with Walnut–Basil Pesto and Roasted Cherry Tomatoes
Nutritional Information
Spiralized zucchini tossed with a no-oil walnut and basil pesto and sweet roasted cherry tomatoes — a raw-food-forward keto lunch or light dinner using only whole ingredients.
This recipe is originally for 2 servings. How many are you cooking for today?
- 3 mediums zucchini (spiralized)
- 1 cup raw walnuts
- 1 cup fresh basil leaves, packed
- 1 clove garlic
- 1 tablespoon fresh lemon juice
- 1 cup cherry tomatoes
Preheat oven to 425°F (220°C). Halve cherry tomatoes and roast on a baking sheet for 12–15 minutes until soft and slightly blistered.
In a blender or mortar, pulse walnuts, basil, garlic and lemon juice, adding a tablespoon or two of water if needed, until a coarse pesto forms (no oil).
Toss zucchini noodles with walnut–basil pesto and top with roasted cherry tomatoes. Serve immediately.
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