This is a great no-cook delicious summer meal! I just got my first zucchinis from the garden which I turned into zucchini noodles which make the perfect gluten-free pasta. Did you know zucchini is actually a fruit? Zucchini noodles are a healthy alternative to pasta as they are very anti-inflammatory and a great source of vitamin C and potassium.

There are a few ways to make zucchini noodles. You can simply slice them very thin. A julienne peeler also works well. I use a spiralizer. I have a simple hand-held one, but you can get a fancier crank or electric one if you find yourself noodling veggies all of the time! Here are some links:

Walnut Pesto Zucchini Noodles

Course

Main Dish

Servings

Ingredients

1 cup walnuts toasted
1 pound organic grape or cherry tomatoes
1 garlic clove
1 cup packed fresh basil leaves
1/4 tsp red pepper
1/2 cup extra virgin olive oil
1/4 cup nutritional yeast
sea salt and pepper
3-4 medium organic zucchinis

Course

Main Dish

Servings

Ingredients

1 cup walnuts toasted
1 pound organic grape or cherry tomatoes
1 garlic clove
1 cup packed fresh basil leaves
1/4 tsp red pepper
1/2 cup extra virgin olive oil
1/4 cup nutritional yeast
sea salt and pepper
3-4 medium organic zucchinis

Instructions

Pulse the walnuts in a food processor until they are coarsely chopped. Place in a large bowl.
Put tomatoes, garlic, basil, and red pepper in food processor and pulse until coarsely chopped. Add the oil and nutritional yeast and pulse until just incorporated, 3-5 more. Transfer to the bowl with nuts and combine.
Using a julienne peeler or spiralizer, spiralize your zucchini into noodles.
Combine the noodles with the sauce and season to taste with salt and fresh black pepper. Serve with additional nutritional yeast if desired.