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Zucchini Noodle Pesto Pasta

This beautiful plate of spiralized zucchini noodles is tossed with a creamy, dairy-free walnut pesto and topped with a few pine nuts for texture and richness. It’s the ideal low-carb, whole-food side to balance hearty entrees like Tofu Parmesan. Light, herbaceous, and naturally gluten-free, this dish is quick to prep and full of flavor—without a drop of oil or dairy.
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Prep Time 15 minutes
Course Side Dish
Calories 110 kcal

Ingredients
  

Zucchini Noodles

  • 3 medium zucchini spiralized
  • 1 tablespoon pine nuts for topping
  • Sea salt to taste

Oil-Free Walnut Pesto

  • 1 cup fresh basil leaves packed
  • ¼ cup raw walnuts
  • 1 clove garlic
  • 1 tablespoon lemon juice
  • 2 tablespoons water add more to thin if needed
  • 1 tablespoon nutritional yeast
  • Sea salt and black pepper to taste

Instructions
 

  • Spiralize the zucchini using a spiralizer or julienne peeler. Lightly salt and let rest on a paper towel for 10 minutes. Pat dry to remove moisture.
  • Make the pesto: Combine basil, walnuts, garlic, lemon juice, nutritional yeast, water, salt, and pepper in a food processor. Blend until smooth, scraping down sides as needed. Add additional water 1 tablespoon at a time until desired consistency is reached.
  • Toss noodles with pesto in a large bowl until fully coated.
  • Plate and garnish with a sprinkle of pine nuts. Serve chilled or at room temperature.Spiralize the zucchini using a spiralizer or julienne peeler. Lightly salt and let rest on a paper towel for 10 minutes. Pat dry to remove moisture.
  • Make the pesto: Combine basil, walnuts, garlic, lemon juice, nutritional yeast, water, salt, and pepper in a food processor. Blend until smooth, scraping down sides as needed. Add additional water 1 tablespoon at a time until desired consistency is reached.
  • Toss noodles with pesto in a large bowl until fully coated.
  • Plate and garnish with a sprinkle of pine nuts. Serve chilled or at room temperature.

Notes

Time-Saving Tips

  • Use pre-spiralized zucchini noodles from the store.
  • Make pesto up to 3 days in advance and store in an airtight jar in the fridge.

Serving Suggestions

  • Serve as a fresh contrast to baked or air-fried Tofu Parmesan.
  • Pairs well with roasted veggies or as a base for grilled mushrooms.

Grocery List

  • Zucchini
  • Fresh basil
  • Raw walnuts
  • Garlic
  • Lemon
  • Nutritional yeast
  • Pine nuts
  • Sea salt & pepper