Fresh & No-Cook

Raw Zucchini Noodles with Walnut–Basil Pesto

Name: Raw Zucchini Noodles with Walnut–Basil Pesto
Yield: 4 servings
Cuisine: Plant-forward
Ingredients: 4 medium zucchini, spiralized; 1 cup cherry tomatoes, halved; ⅓ cup sliced olives; Fresh basil, for serving; 2 packed cups basil leaves; ½ cup raw walnuts; 2 tablespoons nutritional yeast; 1 garlic clove; 3 tablespoons lemon juice; 2 tablespoons extra-virgin olive oil; 2–4 tablespoons water; Black pepper, to taste

Serves 4 · About 20 minutes

Spiralized zucchini, tomatoes and olives meet a bright walnut-basil pesto in this fresh no-cook bowl.

Zucchini Noodles

4 medium zucchini, spiralized
1 cup cherry tomatoes, halved
⅓ cup sliced olives ^HA
Fresh basil, for serving

Walnut–Basil Pesto

2 packed cups basil leaves
½ cup raw walnuts
2 tablespoons nutritional yeast
1 garlic clove
3 tablespoons lemon juice
2 tablespoons extra-virgin olive oil ^HA
2–4 tablespoons water
Black pepper, to taste

Directions

Place the spiralized zucchini in a clean towel and gently blot away excess moisture.
Pulse the basil, walnuts, nutritional yeast and garlic in a food processor. Add lemon juice and olive oil, then enough water to make a spoonable pesto.
Toss the zucchini noodles with the pesto just before serving.
Fold in the tomatoes and olives. Finish with basil and black pepper.

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A friendly note: These recipes are offered for general wellness inspiration. Individual nutrition needs and food restrictions vary; ask your healthcare professional for personalized guidance.