Oil-Free Walnut Pesto Zucchini Noodles

Oil-Free Walnut Pesto Zucchini Noodles

Today, I’m proud to be supporting a fellow blogger, Megan from The Detoxinista - her cookbook, Everyday Detox, officially publishes tomorrow!

I’ve followed her site for a while now, because she posts healthy recipes that are totally doable, delicious and extremely creative.

Megan takes classic “unhealthy” dishes and transforms them into good-for-you versions. Kinda like… Inspiralizing them.

Oil-Free Walnut Pesto Zucchini Noodles

Her blog’s tagline is actually “healthy living is easier than you think,” which I couldn’t support more.

To my happy surprise, she has a few veggie noodle recipes in the book! The recipe calls for an oil-free walnut pesto.

Now, if you know me, I lurrrrrve olive oil. I would dunk my arm in it and lick it off if that was socially acceptable. Olive oil is my healthy fat of choice. So, when I make my pestos, I go for the oil.

Oil-Free Walnut Pesto Zucchini Noodles

When I flipped to this recipe and say pesto and then “oil free” I had to try it – I didn’t believe my eyes!

Well, I stand corrected, folks – this oil-free walnut pesto is honestly mind-blowing. You barely miss the oil and of course, it significantly reduces the fat and calorie content of the pesto.

This recipe was super easy to follow and definitely did not disappoint the taste buds – I will be making it again this summer!

Oil-Free Walnut Pesto Zucchini Noodles

If you’re looking for a healthy new cookbook (and you don’t already have the Inspiralized cookbook, of course), then pre-order Everyday Detox today (it’s your last day to do so – and you get a bunch of sign-up goodies like fitness classes and extra recipes!)

Now, Megan’s kind enough to offer one lucky Inspiralized reader a copy of her cookbook, so enter below!

Oil-Free Walnut Pesto Zucchini Noodles

Cookbook Giveaway

Use the widget below to enter – open to US addresses only. The winner will be announced at 5pm EST on June 2, 2015. Good luck!

a Rafflecopter giveaway


4.7 from 14 reviews
Oil-Free Walnut Pesto Zucchini Noodles
Prep time: 
Total time: 
Serves: 4-6
  • 1 cup diced zucchini
  • 1 cup fresh basil leaves, tightly packed
  • 3 cloves garlic, minced
  • 1⁄2 cup raw walnut halves
  • 1⁄4 cup water
  • 2 tablespoons freshly squeezed lemon juice
  • 1⁄2 teaspoon sea salt
  • For the rest:
  • 4 to 6 large zucchini, Blade C or D
  • 1 teaspoon coconut oil (optional)
  • 1 cup cherry tomatoes, halved
  • Raw pine nuts, for garnish (optional)
  1. Prepare the pesto: Combine all of the pesto ingredients in a high-speed blender and blend until completely smooth. For a chunkier texture, instead use the pulse function on your blender or food processor to gently mix the ingredients together.
  2. Use a spiralizer or vegetable peeler to create “noodles” out of the peeled zucchini. For a warm dish, melt the coconut oil in a large skillet over medium heat and sauté the zucchini “noodles” and tomatoes until tender, 8 to 10 minutes. Add in the pesto and stir quickly, just enough to warm the sauce, about 1 minute. Serve warm, with a sprinkle of pine nuts. For a cold dish, simply toss the raw zucchini “noodles” with the prepared pesto and top with the tomatoes and pine nuts.
INSPIRALIZE SOMEONE:Share on FacebookPin on PinterestTweet about this on TwitterShare on LinkedInShare on Google+Email this to someone


  1. I love healthy treats!! They are so much better tasting than the old treats are.

  2. This pesto sounds amazing!

  3. To detox I like to drink loads and loads of water, sometimes with lemon. Also taking a break from carbs, and overloading on veggies helps me feel clean

  4. […] Lately I’ve been really into making my own pesto but, yeah, it’s not that healthy with tons of olive oil. Ali blogs about a, gasp, oil-free pesto HERE! […]

  5. […] Oil-Free Walnut Pesto Zoodles (Inspiralized) […]

  6. I just made this last night and it was fantastic!!! I sauteed the tomatoes with some chickpeas to add a protein. Even my meat loving husband couldn’t get enough! So quick and easy. Thank you for sharing!

  7. Laura Behenna :

    I made this wonderful dish last night, adding some nutritional yeast to the pesto to stand in for the traditional parmesan cheese. I made the zucchini noodles oil-free by sauteing some largish mushrooms in a nonstick pan, adding the noodles when the mushrooms released their liquid into the pan. Fabuous! My newly vegan boyfriend ate it up fast too. We also loved the pesto spread lightly on a half of a baked potato.

Leave a note

Rate this recipe: