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.
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.
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!
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
- 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)
- 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.