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Zucchini Noodles with Walnut Pesto

These Zucchini Noodles with Walnut Pesto are a fresh, light, and deeply flavorful low-carb alternative to traditional pasta. Buttery walnuts replace expensive pine nuts in this vibrant pesto, coating tender raw zucchini noodles with herbaceous, nutty goodness. Ready in under 20 minutes with no cooking required, this gluten-free, keto-friendly dish is perfect for warm weather dinners, quick weeknight meals, or as a healthy side dish.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, lunch, Side Dish
Cuisine: American, Italian
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium zucchini (about 2 pounds total)
  • 2 cups fresh basil leaves, packed
  • 0.5 cup raw walnuts
  • 0.5 cup extra virgin olive oil
  • 0.5 cup grated Parmesan cheese
  • 2 cloves garlic
  • 2 tbsp lemon juice, freshly squeezed
  • salt and black pepper to taste
  • 2 tbsp water (optional, to thin pesto)
  • 0.25 cup cherry tomatoes, halved (optional garnish)
  • 2 tbsp toasted walnut pieces (optional topping)
  • fresh basil leaves for garnish

Equipment

  • spiralizer or julienne peeler
  • food processor or high-speed blender
  • large colander
  • clean kitchen towel or paper towels
  • dry skillet (for toasting walnuts)

Method
 

  1. Wash and dry the zucchini. Trim the ends and spiralize using a spiralizer, julienne peeler, or vegetable peeler to create long noodles.
  2. Place zucchini noodles in a large colander over a bowl. Lightly sprinkle with salt and let sit for 10 minutes to release excess water. Gently squeeze out moisture with a clean kitchen towel.
  3. In a dry skillet over medium heat, toast raw walnuts for 3–4 minutes until fragrant, shaking frequently. Let cool slightly.
  4. In a food processor or high-speed blender, combine basil leaves, toasted walnuts, Parmesan cheese, garlic, and lemon juice. Pulse until roughly chopped.
  5. With the machine running, slowly drizzle in the olive oil until smooth and emulsified. Add water 1 tablespoon at a time if a thinner consistency is desired. Season with salt and pepper.
  6. Place dried zucchini noodles in a large bowl. Add walnut pesto and toss gently until evenly coated.
  7. Top with cherry tomatoes, toasted walnut pieces, and fresh basil leaves. Serve immediately at room temperature or slightly chilled.

Notes

Do not cook the zucchini noodles — heat releases water and makes them soggy. Always salt and drain the zucchini for 10 minutes before assembling, then gently squeeze out excess moisture with a clean kitchen towel. Toast the walnuts for deeper flavor. Make the pesto up to 5 days ahead. Store pesto separately from noodles to prevent sogginess. Serve immediately or chilled.