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Raw Zucchini Noodles with Walnut–Basil Pesto

Fresh & No-Cook

Raw Zucchini Noodles with Walnut–Basil Pesto

Serves 4 · About 20 minutes

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

Yield4 servings
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Plant-ForwardBuilt around plant foods and everyday ingredients.
Whole-Food FocusDesigned to make nutrient-dense choices easier.
Flavor FirstHerbs, spices and aromatics bring satisfying flavor.
Everyday WellnessA practical recipe for a balanced eating pattern.

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

  1. Place the spiralized zucchini in a clean towel and gently blot away excess moisture.
  2. 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.
  3. Toss the zucchini noodles with the pesto just before serving.
  4. Fold in the tomatoes and olives. Finish with basil and black pepper.

Pairs Well With

Add one or two of these to turn it into a more complete meal:

Women First Morgantown • Find this recipe online: https://www.womenfirstmorgantown.com/raw-zucchini-noodles-walnut-pesto.html

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.