DinnerHealthy EatingVegetarianVeganGluten FreeKetoQuick Recipes
Fresh Zucchini Noodles with Walnut-Basil Pesto
5 mins
Easy
There is a quiet joy in transforming humble garden vegetables into a vibrant, satisfying meal. This pesto dish relies on the earthy crunch of walnuts and the bright aromatics of fresh basil to elevate light zucchini ribbons into a dinner you’ll crave again and again.
This light, plant-forward meal offers a satisfying alternative to traditional pasta. You’ll combine spiralized zucchini with a homemade walnut-basil pesto, resulting in a dish rich in healthy fats and fiber that takes less than 20 minutes to prepare.
To avoid watery noodles, place your spiralized zucchini on paper towels and sprinkle with a pinch of salt for 10 minutes before cooking. Gently pat them dry to remove excess moisture.
| Nutrient | Amount |
|---|---|
| Calories | 310 kcal |
| Fat | 28g |
| Carbohydrates | 12g |
| Protein | 7g |
Yes, sunflower seeds or hemp hearts work wonderfully as a replacement for walnuts, providing a similar texture and nutritional profile.
Store the pesto separately from the zucchini. The noodles release moisture over time, so it is best to cook them fresh.
Absolutely. It is low in carbohydrates and rich in healthy fats, making it a perfect fit for a ketogenic lifestyle.
Stewart Lucas is the founder of NutriGuide. With over a decade of clinical experience in nutrition, hormone balance, and dietetic consulting, Stewart simplifies home cooking with science-backed diet plans, healthy ingredient hacks, and easy culinary techniques.
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