How to Make the Perfect Spinach Walnut Pesto Zoodles
Italian · Easy · 15 min · 2 servings
Traditional basil pesto gets an anti-inflammatory makeover with baby spinach and raw walnuts swapped in for their superior antioxidant and omega-3 profiles. Served over zucchini noodles, this dish is a low-carb inflammation-fighting powerhouse.
Why this recipe works
This Spinach Walnut Pesto Zoodles recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 15 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 340 calories with 10g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 3 medium zucchini spiralized into noodles
- 2 cups fresh baby spinach
- 0.5 cup raw walnuts
- 2 cloves garlic
- 3 tbsp extra virgin olive oil
- 1 whole lemon juiced
Step by step instructions
Step 1: Spiralize the Zucchini
Use a spiralizer or vegetable peeler to create long noodle-like strands from the zucchini. Place the zoodles in a colander, sprinkle lightly with salt, and let them sit for 10 minutes to draw out excess moisture.
Step 2: Blend the Pesto
Combine the baby spinach, raw walnuts, garlic, lemon juice, and olive oil in a food processor. Pulse until a coarse paste forms, then blend on high until smooth. Season with salt and pepper to taste.
Step 3: Pat Dry the Zoodles
Press the zucchini noodles gently between paper towels or a clean kitchen cloth to remove as much moisture as possible. This step is critical to prevent the pesto from becoming watery and diluted.
Step 4: Toss and Serve
Transfer the dried zoodles to a large bowl and spoon the spinach walnut pesto over them. Toss gently until every strand is coated. Serve immediately at room temperature for the best texture and raw nutrient retention.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- raw walnuts → raw almonds or hemp seeds for a different anti-inflammatory nut profile
- zucchini noodles → shirataki noodles or rice noodles if a spiralizer is unavailable
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Skipping the salting and drying step for zucchini resulting in a pool of water diluting the pesto at the bottom of the bowl
- Toasting the walnuts before blending which destroys the delicate omega-3 fatty acids that are heat sensitive
Nutrition facts
Per serving: 340 calories, 10g protein, 14g carbs, 30g fat, 6g fiber.
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