Anti Inflammatory Zucchini Noodles with Basil Walnut Pesto
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Learn more →Ingredients
4 servings
For the zucchini noodles
- 4 medium zucchini (about 2 lb total)
- 1 tsp salt
For the pesto
- 2 cups fresh basil leaves, packed
- ½ cup walnuts
- 2 cloves garlic
- 2 tbsp fresh lemon juice
- ½ tsp salt
- ¼ tsp black pepper
- ⅓ cup olive oil
For cooking
- 1 tbsp olive oil
For serving
- ¼ tsp red pepper flakes (optional)
- 2 tbsp fresh basil leaves, torn (optional)
Instructions
- 1
Spiralize the zucchini into noodles using a spiralizer, or draw a vegetable peeler lengthwise along each zucchini to create wide ribbons. Place the noodles in a colander set over the sink, toss with 1 tsp salt, and let stand for 10 minutes to draw out excess moisture. Pat dry with paper towels.
- 2
Combine the basil, walnuts, garlic, lemon juice, 1/2 tsp salt, and black pepper in a food processor. Pulse 8–10 times until the mixture is coarsely chopped. With the motor running, stream in the 1/3 cup olive oil and process until the pesto is smooth but still has some texture, about 30 seconds. Taste and adjust salt if needed.
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