Zucchini Walnut Basil Pesto Noodles
Nutritional Information
Spiralized zucchini tossed with a chunky, oil-free basil and walnut pesto — entirely whole-food ingredients, nut-forward healthy fats and very low carbs.
This recipe is originally for 2 servings. How many are you cooking for today?
- 3 mediums zucchini, spiralized (about 450 g)
- 1 3/8 ozs raw walnuts
- 1 cup fresh basil leaves, packed
- 1 clove garlic
- 1 tablespoon fresh lemon juice
- 1 pinch cracked black pepper
Make zucchini noodles with a spiralizer or vegetable peeler and pat dry on paper or a clean kitchen towel to remove excess moisture.
In a mortar and pestle or blender, pulse walnuts, basil, garlic and lemon juice into a coarse pesto (no oil added).
Toss zucchini noodles with the walnut-basil pesto until evenly coated. Let sit 3–5 minutes to soften slightly.
Season with cracked black pepper and serve immediately or chilled.
This recipe hasn't been Chef Tested yet.
Be the first to try it and leave a review to help the community!
Comments (0)
Please sign in to join the discussion.
Be the first to leave a comment!