Oil-Free Walnut Pesto Zucchini Noodles
Try this Oil-Free Walnut Pesto Zucchini Noodles recipe, or contribute your own.
Try this Oil-Free Walnut Pesto Zucchini Noodles recipe, or contribute your own.
- 1/4 cup water
- 3 cloves garlic minced
- 1/2 teaspoon sea salt
- 2 tablespoons freshly squeezed lemon juice
- 1 cup cherry tomatoes halved
- for the rest:
- pesto
- 1 cup diced zucchini
- 1 cup fresh basil leaves tightly packed
- 1/2 cup raw walnut halves
- 4 to 6 large zucchini blade c or d
- 1 teaspoon coconut oil (optional)
- raw pine nuts for garnish (optional)
- Carbohydrate 3.63888749968119 g
- Cholesterol 0 mg
- Fat 0.161090000057349 g
- Fiber 0.725850017285216 g
- Protein 0.929175000257769 g
- Saturated Fat 0.0181135000036739 g
- Serving Size 1 1 -6 (75g)
- Sodium 221.606500000795 mg
- Sugar 2.91303748239597 g
- Trans Fat 0.0401995000109321 g
- Calories 17 calories
Step-by-step
- Prepare the pesto: Combine all of the pesto ingredients in a high-speed blender and blend until completely smooth. For a chunkier texture, instead use the pulse function on your blender or food processor to gently mix the ingredients together.
- Use a spiralizer or vegetable peeler to create “noodles” out of the peeled zucchini.
- For a warm dish, melt the coconut oil in a large skillet over medium heat and sauté the zucchini “noodles” and tomatoes until tender, 8 to 10 minutes.
- Add in the pesto and stir quickly, just enough to warm the sauce, about 1 minute.
- Serve warm, with a sprinkle of pine nuts.
- For a cold dish, simply toss the raw zucchini “noodles” with the prepared pesto and top with the tomatoes and pine nuts.
Traditional basil pesto relies heavily on extra-virgin olive oil to emulsify the ground leaves, nuts, and cheese into a cohesive sauce, whereas this oil-free iteration uses water and raw walnuts to achieve a remarkably creamy consistency without added fats. Walnuts naturally contain high levels of polyunsaturated oils that release when pulverized in a high-speed blender, binding with fresh lemon juice and minced garlic to create a rich coating for vegetable ribbons. Zucchini noodles release significant moisture upon heating, so controlling cooking time is essential to prevent a watery plate. When preparing this dish warm, sauté the noodles and cherry tomatoes over medium heat for exactly eight to ten minutes until they soften slightly, then fold in the pesto for only one minute just to warm it through. This brief exposure preserves the bright green color of the basil and prevents the garlic from turning bitter.
Pairing and Preservation Strategies
Pairing these herbaceous noodles requires balancing their lightness with a protein source that complements nutty, garlicky flavors without overwhelming them. Grilled white fish or roasted chickpeas provide a satisfying textural contrast against the tender zucchini ribbons and juicy halved tomatoes. If you plan to store leftovers, keep the raw or lightly cooked noodles separate from the pesto in airtight containers for up to twenty-four hours to minimize liquid separation.
- If the blender struggles to catch the walnut pieces, add an extra tablespoon of water to help the blade draw the mixture down.
- When spiralizing, select blade c or d to produce strands thick enough to hold up against the weight of the sauce.
- Drain excess liquid from the zucchini noodles in a colander for ten minutes before tossing if you prefer a less watery final texture.
