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Large plate of zoodles with blistered tomatoes
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5 from 34 votes

Pesto Zoodles

Pesto Zoodles is a low carb easy recipe inspired by pesto spaghetti; made lighter by spiralizing zucchini into long spaghetti-like strands!
Course Salad
Cuisine American
Diet Gluten Free, Vegetarian
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 servings
Calories 401kcal
Author Yumna Jawad

Ingredients

Basil Walnut Pesto

  • ¼ cup packed basil plus more for garnish
  • ¼ cup packed spinach
  • ¼ cup grated Parmesan cheese plus more for garnish
  • 2 tablespoons walnuts
  • 2 tablespoons olive oil
  • 1 lemon zested and juiced
  • 1 garlic clove
  • Salt & pepper to taste

Instructions

  • Prepare the zucchini using a spiralizer and place in a large bowl.
  • Preheat oil in a large skillet over medium high heat. Add tomatoes and cook, stirring occasionally, until bursting and blistered, 6-7 minutes. Remove from heat and toss with vinegar. Season with salt and pepper and set aside.
  • 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 with blistered tomatoes. Season to taste, top with grated Parmesan and basil, and serve as a cold salad immediately.

Notes

Storage: This pesto zoodle salad is best enjoyed close to it being made. As the zoodles sit they will start to release water, so it's best to enjoy on the same day. If you have leftovers, store in an airtight container for up to 2 days. 

Nutrition

Calories: 401kcal | Carbohydrates: 23g | Protein: 12g | Fat: 32g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Cholesterol: 11mg | Sodium: 238mg | Potassium: 1199mg | Fiber: 6g | Sugar: 13g | Vitamin A: 2181IU | Vitamin C: 120mg | Calcium: 232mg | Iron: 3mg