📝 About This Recipe
This dish is a refreshing, low-carb reimagining of a classic Italian Genovese favorite, replacing heavy pasta with delicate, ribbon-like zucchini noodles. The star is a velvety, earthy pesto crafted from toasted walnuts and fresh basil, providing a rich source of healthy fats and a satisfying crunch. Perfectly balanced with a hint of lemon zest and savory nutritional yeast, this plant-based keto masterpiece offers a burst of garden-fresh flavor in every bite.
🥗 Ingredients
The Zoodles
- 3 pieces Medium Zucchini (firm and bright green)
- 1 tablespoon Extra Virgin Olive Oil (for sautéing)
- 1/2 teaspoon Sea Salt (to draw out moisture)
Walnut Pesto Sauce
- 2 cups Fresh Basil Leaves (packed tightly)
- 1/2 cup Walnut Halves (lightly toasted)
- 1/2 cup Extra Virgin Olive Oil (high quality cold-pressed)
- 2 pieces Garlic Cloves (peeled and smashed)
- 2 tablespoons Nutritional Yeast (for a dairy-free cheesy flavor)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Lemon Zest (finely grated)
- 1/4 teaspoon Black Pepper (freshly cracked)
Garnish and Texture
- 1/4 cup Sun-dried Tomatoes (packed in oil, thinly sliced)
- 2 tablespoons Extra Walnuts (roughly chopped for garnish)
- 1 pinch Red Pepper Flakes (optional for heat)
👨🍳 Instructions
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1
Begin by spiralizing your zucchini into long, thin noodles. If you don't have a spiralizer, a julienne peeler or mandoline works beautifully to create thin ribbons.
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2
Place the zucchini noodles in a large colander over a bowl. Sprinkle with sea salt and toss gently; let them sit for 10 minutes to release excess water, which prevents a soggy dish.
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3
While the zoodles drain, place the 1/2 cup of walnut halves in a dry skillet over medium heat. Toast for 3-5 minutes, shaking the pan frequently, until they are fragrant and golden.
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4
In a food processor, combine the toasted walnuts, smashed garlic cloves, and nutritional yeast. Pulse several times until the mixture resembles a coarse meal.
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5
Add the fresh basil leaves, lemon juice, and lemon zest to the food processor. Pulse again until the basil is finely chopped.
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6
With the processor running on low, slowly drizzle in the 1/2 cup of olive oil in a steady stream until the pesto reaches a creamy, emulsified consistency.
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7
Taste the pesto and adjust seasoning with extra salt or lemon juice if desired. Set aside.
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8
Pat the zucchini noodles dry with a clean kitchen towel or paper towels, squeezing very gently to remove any remaining surface moisture.
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9
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sun-dried tomatoes and sauté for 1 minute to release their flavor.
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10
Add the zucchini noodles to the skillet. Sauté for only 2-3 minutes—you want them to be 'al dente' (tender yet still holding their shape).
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11
Turn off the heat immediately. This is crucial to prevent the zucchini from turning mushy.
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12
Add the walnut pesto to the skillet and toss gently with tongs until every strand of 'pasta' is beautifully coated in the green sauce.
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13
Divide the noodles between two warm bowls. Garnish with the chopped walnuts, a sprinkle of red pepper flakes, and a few extra basil leaves for a professional touch.
💡 Chef's Tips
Don't skip the salting step; it is the secret to avoiding a watery puddle at the bottom of your bowl. Avoid overcooking the zoodles—they should spend no more than 3 minutes in the hot pan. If you prefer a thinner sauce, add a tablespoon of warm water to the pesto while blending. For a nut-free version, toasted sunflower seeds make an excellent keto-friendly substitute for walnuts. Store any leftover pesto in a jar with a thin layer of olive oil on top to prevent browning.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Sauvignon Blanc or a sparkling lemon-infused water. Serve alongside a simple arugula salad with a light balsamic vinaigrette. Add a protein boost by topping with grilled halloumi or a poached egg. For a non-vegan keto option, add a generous grating of aged Parmesan cheese over the top. Finish with a drizzle of high-quality finishing oil and a crack of smoked black pepper.