Spinach Walnut Pesto Zoodles
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.
Vibrant spinach walnut pesto tossed with fresh zucchini noodles for a raw and refreshing anti-inflammatory dinner ready in 15 minutes.
Nutrition per serving
Ingredients
Base
Pesto
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
I made this!
Cooked this recipe? Share your photo and inspire others.