Zoodles with Basil-Walnut PestoJump To Recipe
It's not noodles...it's Zoodles with Basil-Walnut Pesto - made with a few simple ingredients like zuchinni, tomatoes, spinach and basil, for a delicious healthy vegan salad!
- Author: Yumna Jawad
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!
Try it, Love it, Share it!
- 2 zucchinis, cut using Spiralizer
- 1 tbsp sundried tomatoes
- 1 tbsp walnuts
- Handful of cherry tomatoes sliced
- 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
- Prepare the zucchini using a spiralizer and place on a dish. Add the sundried tomatoes, walnuts and cherry tomatoes.
- To make the Basil Walnut pesto, mix all the ingredients in a food processor until everything is well blended with no clumps.
- Add the pesto on top of the zoodles and mix everything is well blended.
- Serve cold as a salad