Zucchini Noodles with Walnut-Basil Pesto
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~$2.88 CAD per serving (estimate)
Ingredients
- 4 largefirm zucchinis
- 1 pintcherry tomatoes, halved
- 2 tbspextra virgin olive oil
- 2 cupsfresh basil leaves (walnut-basil pesto)
- ½ cupwalnuts, toasted (walnut-basil pesto)
- ⅓ cupgrated Parmesan (walnut-basil pesto)
- 2 clovesgarlic, peeled (walnut-basil pesto)
- ½ cupolive oil (walnut-basil pesto)
- Salt & black pepper (to taste)
Nutrition / serving
- Calories310 kcal
- Protein8 g
- Carbs15 g
- Fat26 g
- Fiber5 g
Cost Estimate
~$2.88 CAD per serving (estimate)
Instructions
Prep the Zoodles
Spiralise the zucchinis into thin noodles. Place on paper towels, sprinkle with a pinch of salt and let sit 10 minutes to draw out excess moisture, then pat dry.
Craft the Pesto
In a food processor, pulse walnuts and garlic until finely minced. Add basil and Parmesan, pulsing until combined. With the motor running, slowly drizzle in olive oil until a vibrant, smooth paste forms. Season to taste.
Sauté the Tomatoes
Heat olive oil in a large skillet over medium-high. Add the cherry tomatoes and cook for 2–3 minutes, pressing lightly until they blister and release their juices. Add the zoodles and toss for no more than 90 seconds.
Final Toss
Remove skillet from heat. Add the pesto and toss gently with tongs until every strand is coated. Serve immediately with extra Parmesan and a crack of black pepper.
Chef's Cool Facts
Why Walnuts?
Traditional pesto uses pine nuts, but walnuts provide a richer, earthier undertone that perfectly complements the mild sweetness of sautéed zucchini — plus a massive omega-3 boost for brain health.
Zero Waste Tip
Freeze zucchini ends and add to your next green smoothie — they add creaminess without changing the flavour.
The Zoodle Crunch Secret
Sauté for under 2 minutes. Any longer and the zucchini releases water, turning your pasta into soup. The salt-and-rest step in prep is equally critical.
Basil Preservation
Blanch basil leaves in boiling water for 5 seconds, then plunge into ice water. This sets the chlorophyll and keeps your pesto a vibrant emerald green — even the next day.