5-ingredient walnut pesto over zucchini noodles (vegan, gluten free, paleo)

pesto

I am newer to the whole veggie noodle trend, mostly because I didn’t want to invest in a spiralizer unless I knew I would get frequent use out of it. For awhile, I made due by putting my dusty cheese grater to use to make zucchini noodle strips. And then I found this:

Only $5 at Whole Foods and I was sold. I was a little skeptical at first if it would really work, but it does! And not only does it turn out lovely long zucchini noodles, I get a few bonus rotini shapes too. The only downside is it’s hard to spiralize the entire veggie because you run the risk of nicking your fingers in to the bargain. A brief search on Amazon, however, located this one* that solves that problem and is still small enough to be tucked into a drawer.

While my traditional pasta sauce works well with these noodles, I think they were meant for this pesto recipe. You can serve it over slightly warmed noodles, or since the weather is heating up, eat it cold. This pesto is a snap to put together and it can even be frozen.

Five-ingredient walnut pestoIMG_4176
1.5 cups of basil
1/2 cups of walnuts
2 garlic cloves
1/8 tsp salt
dashes of freshly ground pepper
3/4 tsp nutritional yeast (optional)

Place all ingredients in a food processor or blender and mix on high until everything is thoroughly combined. Spoon onto noodles of choice (I recommend zucchini!) and stir until noodles are coated. Personally, for my own bowl, I like to mix in the pasta by hand. Store any extras in an air-tight jar in the freezer.

*makes enough for two adult servings

*contains an affiliate link

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