Spiralized Zucchini Noodles with Spinach–Walnut Pesto
Walnuts add omega-3s and extra nutrition to this flavorful pesto. Instead of spinach, you can use chard or kale for the leafy green. If your skillet isn't large enough to cook all the zucchini noodles at once, cook them in batches. This recipe calls for cherry tomatoes and white beans, but don't be shy about adding whatever other raw or cooked veggies you may have on hand. The dish is also delicious with sautéed crumbled or chopped tempeh.
Ingredients
PESTO
- ⅓ cup walnuts
- 2 large garlic cloves, chopped
- 5 cups packed chopped spinach
- 1 cup packed fresh basil leaves
- 2 tablespoons nutritional yeast
- 2 teaspoons white miso paste
ZUCCHINI NOODLES
- 3 medium zucchini, ends trimmed
- 1 cup cherry or grape tomatoes, halved
- 1½ cups salt-free cannellini beans, home-cooked or from BPA-free cans or Tetra Paks, drained and rinsed
- ¼ teaspoon red pepper flakes (optional)
Instructions
FOR THE PESTO:
- In a food processor, combine the walnuts and garlic, then pulse until finely ground. Add the spinach, basil, nutritional yeast, and miso paste. Pulse until finely chopped and well combined. Pour in ⅓ cup (80ml) of hot water and blend well. Set aside.
FOR THE ZUCCHINI NOODLES:
- Use a vegetable spiralizer or a julienne vegetable peeler to cut the zucchini into spirals or strands, respectively. In a large skillet, heat ½ cup (120ml) of water over medium-high heat.Working in batches if needed, add the zucchini noodles and cook until tender, about 3 minutes. Don't overcook, or they will become too soft.
- Immediately transfer the cooked zucchini to a large serving bowl. Add the tomatoes, beans, and pesto to the zucchini noodles and toss gently to combine. Serve warm, sprinkled with red pepper flakes (if using).
Notes
VARIATION: Use the pesto to top baked potatoes or toss with cooked whole-grain pasta.