Zucchini Pasta & Basil Walnut Pesto

July 25, 2017
By Lindsay Surowitz
Holistic Nutritionist // @Weeknight Bite

If you’re looking for a healthy way to satisfy your pasta craving, it’s time to make use of your spiralizer and whip up this Zucchini Pasta with Basil Walnut Pesto! It only takes a couple ingredients and a few minutes to make, and the result is super fresh and delicious. Once you try this homemade pesto, you’ll be totally hooked and ready to pair it pasta, fish, chicken, roasted veggies, or just use it as a dip for crudité all summer long!



  • 6 zucchini, spiralized
  • 1 tbsp extra virgin olive oil
  • Salt & pepper to taste


  • 2 cups fresh basil leaves
  • 2 cloves garlic
  • 1/3 cup walnuts
  • 1/2 cup extra virgin olive oil
  • 1/2 cup grated Parmesan cheese
  • Salt & pepper to taste
  • Serves 3-4.


Spiralize zucchini. (Here’s how.) Pat dry with paper towels. Set aside.

Combine all pesto ingredients in a blender or food processor. Pulse until desired
consistency is reached. Add additional olive oil as needed.

Heat 1 tbsp olive oil in a pan over medium heat. Add spiralized zucchini and sauté until heated through, about 4-5 minutes. Don’t let it overcook or it will get mushy.

Toss with pesto, garnish with extra Parmesan, and serve!

A big thanks to Lindsay, Holistic Nutritionist and blogger at Weeknight Bite for sharing her recipe!

Photo credit: Kristen Schellenberg