This pesto recipe is a favorite condiment that is always in our refrigerator. It never lasts long as it’s the perfect accompaniment to so many recipes, including walnut pesto pasta, pizza, bowls, wraps, vegetables, and on and on. The bright green color brightens up any dish. Walnut pesto recipe is easy to make, which is good since it goes so quickly. Walnuts work great for this pesto recipe, but you can also use pumpkin seeds or pine nuts, whichever you have on hand. You can never have too much basil growing in your garden, pots, or planters.
Zucchini noodles with pesto is a healthy recipe that is easy to make, and a good gluten-free option that is lighter, especially on a warm summer day. You can make the zucchini noodles with a mandolin slicer or a vegetable peeler; both work equally well. You’ll want to be sure to use a safety glove if using a mandolin slicer to protect your hands as they are very sharp. The vegan zucchini zoodles can be tossed with pesto, adding more pesto as needed until the zucchini noodles are well coated.
Walnut Pesto with Zucchini Noodles
Serves 4
Zucchini Noodles
3-4 medium sized zucchini, slices with a julienne slicer, mandolin slicer, spiralizer, or vegetable peeler*
Walnut Pesto
4 cups fresh basil (you can also use fresh spinach in place of some of the basil)
1/2 cup walnuts or pumpkin seeds toasted (350 degrees F for 10 to 15 minutes or until golden brown)
1 close garlic, minced
1/4 to 1/2 cup extra virgin olive oil
1/2 teaspoon Himalayan salt
freshly ground pepper
1 teaspoon lemon juice
Toast walnuts, place in food processor and blend. Add rest of ingredients and blend until smooth, adding additional olive oil, salt and pepper as needed. Serve with zucchini noodles, adding more pesto as needed until the noodles are well coated.
*Note
When using a mandolin slicer you’ll want to be careful as they are very sharp, it’s a good idea to use a cut resistant glove to protect your hands.
