Zoodles with Basil-Walnut Pesto

Pasta is a staple in many homes but it can get repetitive and, um, carb-filled which is the antithesis of many a diet. I wanted to sub pasta for a healthy and fun alternative — so, zoodles! Zucchini in the shape of noodles. Couldn’t really fool anyone with the taste, because it actually doesn’t taste like pasta, but that doesn’t mean I didn’t try. Zoodles are a fun way to eat zucchini or a great addition to your noodle dish to bulk it up with vegetables, which is what I usually do!

You’ll need a kitchen gadget called a spiralizer to make the zucchini go all noodle-y. I wouldn’t recommend trying to do this by hand or it’ll take a zillion years and won’t have that pasta look or feel.

Zoodles with Basil-Walnut Pesto is a salad and pasta dish hybrid. All of the tasty components of a fresh salad, basil, tomatoes, walnuts, olive oil and spinach woven in with your awesome noodle-but-not-noodle base. It’s fresh, light, filling and the kids will have something to talk about at school the next day!

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Hope you try this recipe for Zoodles with Basil-Walnut Pesto. Please tag me #feelgoodfoodie so I can see all your fabulous recreations on Instagram, Facebook, Pinterest and Twitter!


Ingredients

  • 2 zucchinis, cut using Spiralizer
  • 1 tbsp sundried tomatoes
  • 1 tbsp walnuts
  • Handful of cherry tomatoes sliced

Basil-Walnut Pesto

  • 1/4 cup packed basil
  • 1/4 cup packed spinach packed
  • 1 tbsp walnuts
  • 1 tbsp olive oil
  • Juice of half a lemon
  • 1 garlic clove
  • Salt & pepper to taste

Instructions

  1. Prepare the zucchini using a spiralizer and place on a dish. Add the sundried tomatoes, walnuts and cherry tomatoes.
  2. To make the Basil Walnut pesto, mix all the ingredients in a food processor until everything is well blended with no clumps.
  3. Add the pesto on top of the zoodles and mix everything is well blended.
  4. Serve cold as a salad

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