Oil-Free Walnut Pesto Zucchini Noodles

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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

Recipe

Oil-Free Walnut Pesto Zucchini Noodles

Prep Time30 mins
Total Time30 mins
Servings: 4 -6

Ingredients

  • PESTO
  • 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)

Instructions

  • 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.
  • 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.

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112 comments

Deb says:
Need to get back to lemon in warm water...used to be so good about that.
Deb says:
Lemon in warm water
Lisa Todd says:
Lots of water, veggies, and exercise!
Susan Willey says:
I am not a fan of zucchini so this new trend hasn't inspired me until this. There is something about this recipe that is calling to me. Thanks! Just in time to enjoy all my neighbor's garden harvests! I'm rating it high just based on it's ability to convince me to try it.
Lori A. says:
I like to detox with water. I love water and drink at least 100 ounces per day.
Michele Morici says:
How do I detox? Lots of water and green veggies. Can't wait to try the Inspiralizer.
Michele Morici says:
How do I detox? Lots of water and green veggies. Can't wait to try the Inspiralizer.
Susan C. says:
I am a latecomer to clean eating and exercise but better late than...well you know. Lots of vegetables prepared healthfully is key for me.
Marisa O. says:
Can't wait to try this pesto tonight!
Jennifer says:
Lots of clean veggies and water!
Sandy Ryan says:
I don't actually detox, have been reading about it. This is one method I might actually try. My problem is that my husband eats such a limited number of vegetables. So I often make two meals. I will check out your book. Looks delicious! Thanks.
Millie Jones says:
Gotta try this!
Hillary says:
Easy detox moves for me- lots of water/tea, no sugars. BUT i feel about a million times better after cutting out alcohol.
Julie says:
Thanks for all the recipes. Love them and your cookbook. Favorite way to detox is to drink water first thing when I wake up (with a little lemon juice). Helps get me through my gym routines too.
Kim says:
Every few months I try to get myself on track with a little detox. I drink lots of water and tea, up the veggies and make sure I'm moving my body!
KAREN WILSON says:
WHEN I EAT MOSTLY VEGGIES AND FRUIT, LIMIT MEAT TO A COUPLE OF TIMES A WEEK, DRINK LEMON WATER, AND STAY HYDRATED
Heather says:
Lots of water, ACV, lemon,fresh veggies
MaryKay Lack says:
Cut out all processed foods and coffee. Using my Vitamix for green or blue smoothies every day! And of course lots of watet!
Terri says:
Maybe I need a book to guide me... :-)
Monica says:
Sweat it out, and lots of fruits & veggies!
Jolene says:
I love healthy treats!! They are so much better tasting than the old treats are.
Holly B says:
This pesto sounds amazing!
Lindsay says:
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
[…] 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! […]
[…] Oil-Free Walnut Pesto Zoodles (Inspiralized) […]
Susan says:
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!
Laura Behenna says:
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.
Anonymous says:
Looks delicious but how many servings is this and what is the nutritional information?
Meaghan says:
We are no longer providing nutritional information but if you plug the ingredients into any tracker it will give you a good rundown!

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