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This Zucchini Noodles with Walnut Pesto is a fresh, light, and deeply flavorful dish that turns a classic pasta favorite into a low-carb, gluten-free, veggie-packed meal. The pesto swaps traditional pine nuts for rich, buttery walnuts, creating a nutty, earthy sauce that clings beautifully to tender zucchini noodles. Ready in under 20 minutes with no cooking required for the noodles, this dish is perfect for warm weather dinners, quick weeknight meals, or as a healthy side dish alongside grilled chicken or fish. The walnuts add healthy fats and a satisfying crunch, while fresh basil and garlic deliver that classic pesto brightness.
Why You’ll Love This Recipe
- No cooking required for the noodles — just spiralize and serve
- Low-carb, gluten-free, keto-friendly, and vegetarian
- Ready in under 20 minutes from start to finish
- Walnuts are more affordable than pine nuts and just as delicious
- Great for meal prep — make the pesto ahead of time
Ingredients Needed
For the walnut pesto:
- 2 cups fresh basil leaves, packed
- ½ cup raw walnuts
- ½ cup extra virgin olive oil
- ½ cup grated Parmesan cheese (or nutritional yeast for dairy-free)
- 2 cloves garlic
- 2 tablespoons lemon juice (freshly squeezed)
- Salt and black pepper, to taste
- 2 tablespoons water (optional, to thin)
For the zucchini noodles:
- 4 medium zucchini (about 2 pounds)
- ¼ cup cherry tomatoes, halved (optional garnish)
- 2 tablespoons toasted walnut pieces (optional, for topping)
- Fresh basil leaves for garnish
Step-by-Step Instructions
1. Spiralize the zucchini
Wash and dry the zucchini. Trim the ends and spiralize using a spiralizer, julienne peeler, or a vegetable peeler to create long noodles. Place the 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.
2. Toast the walnuts (optional but recommended)
In a dry skillet over medium heat, toast the raw walnuts for 3–4 minutes until fragrant, shaking frequently. Let cool slightly. This deepens their flavor.
3. Make the walnut pesto
In a food processor or high-speed blender, combine the basil leaves, toasted walnuts, Parmesan cheese, garlic, and lemon juice. Pulse until roughly chopped. 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 to taste.
4. Combine and serve
Place the dried zucchini noodles in a large bowl. Add the walnut pesto and toss gently until the noodles are evenly coated. Top with cherry tomatoes, toasted walnut pieces, and fresh basil leaves. Serve immediately at room temperature or slightly chilled.
Tips for Success
- Do not cook the zucchini noodles — heat releases water and makes them soggy
- Salt and drain the zucchini for 10 minutes before assembling to remove excess moisture
- Toast the walnuts for a deeper, more aromatic pesto
- Use a wide, shallow bowl for serving to prevent the noodles from clumping
- Make the pesto up to 5 days ahead for even faster assembly
Variations & Substitutions
- Dairy-free / Vegan – Replace Parmesan with ¼ cup nutritional yeast or vegan Parmesan
- Nut-free – Substitute walnuts with sunflower seeds or pumpkin seeds
- Add protein – Top with grilled shrimp, chicken, chickpeas, or tofu
- Extra greens – Add a handful of spinach or arugula to the pesto
- Spicy version – Add ¼ teaspoon red pepper flakes or one small fresh chili
- Different herbs – Replace half the basil with parsley or cilantro
Serving Suggestions
- As a light main course with a side of garlic bread (or gluten-free bread)
- Alongside grilled salmon, chicken, or steak
- Topped with burrata or fresh mozzarella balls
- Served cold as a pasta salad for picnics or potlucks
- With a sprinkle of red pepper flakes for heat
Storage & Reheating
Store the walnut pesto separately in an airtight jar in the refrigerator for up to 5 days, or freeze for up to 3 months (top with a thin layer of oil to prevent browning). Zucchini noodles are best enjoyed fresh, as they release water and become limp within a few hours. If you have leftovers, store them separately: keep the noodles and pesto in separate containers in the fridge for up to 1 day. Do not reheat — serve cold or at room temperature. To revive slightly limp noodles, pat them dry with a paper towel before tossing with fresh pesto.
Frequently Asked Questions
Q: Do I need to cook the zucchini noodles?
A: No. Heat releases water and makes them soggy. Zucchini noodles are best served raw or lightly “marinated” in the pesto.
Q: Can I use a different nut instead of walnuts?
A: Yes. Pecans, almonds, or cashews work well. Pine nuts are traditional but more expensive.
Q: How do I prevent watery zucchini noodles?
A: Salt the noodles and let them drain for 10 minutes, then gently squeeze out excess moisture with a clean kitchen towel or paper towels.
Q: Can I make this recipe ahead for meal prep?
A: Yes. Make the pesto up to 5 days ahead. Spiralize and salt the zucchini the morning of, or store raw spiralized noodles in the fridge for 1 day between paper towels.
Q: Is this recipe keto-friendly?
A: Yes. Zucchini is low in carbs, and walnuts and olive oil provide healthy fats. Skip the cherry tomatoes if strictly limiting carbs.
Zucchini Noodles with Walnut Pesto
Ingredients
Equipment
Method
- Wash and dry the zucchini. Trim the ends and spiralize using a spiralizer, julienne peeler, or vegetable peeler to create long noodles.
- 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.
- In a dry skillet over medium heat, toast raw walnuts for 3–4 minutes until fragrant, shaking frequently. Let cool slightly.
- In a food processor or high-speed blender, combine basil leaves, toasted walnuts, Parmesan cheese, garlic, and lemon juice. Pulse until roughly chopped.
- 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.
- Place dried zucchini noodles in a large bowl. Add walnut pesto and toss gently until evenly coated.
- Top with cherry tomatoes, toasted walnut pieces, and fresh basil leaves. Serve immediately at room temperature or slightly chilled.
