Basil is the backbone of this vibrant no-cook basil-walnut pesto sauce. Toss in some leftover roast chicken or pork with these zucchini noodles for a heartier meal.

Hilary Meyer
Source: Diabetic Living Magazine, Spring 2020


Ingredient Checklist


Instructions Checklist
  • Using a spiral vegetable slicer or peeler, cut zucchini (or summer squash) lengthwise into long, thin strands (stop when you reach the seeds). Place the strands in a colander and toss with 1/4 tsp. salt. Let drain for at least 15 minutes, then gently squeeze them to remove any excess moisture. Pile the strands on a cutting board and chop them once or twice to break them up.

  • Meanwhile bring a large pot of water to a boil. Cook spaghetti according to package directions. Reserve 1/2 cup of the cooking water, then drain.

  • Combine basil, walnuts, garlic, 5 Tbsp. oil, Parmesan, lemon juice, pepper, and the remaining 3/4 tsp. salt in a mini food processor. Process until smooth. Transfer to a large bowl.

  • Heat the remaining 1 Tbsp. oil in a large skillet over medium-high heat. Add the squash strands and cook, stirring, until warmed and slightly tender, about 3 minutes. Transfer to the bowl with the pesto. Add the spaghetti and toss to combine. If the mixture seems dry, add the reserved cooking water a little at a time. Garnish with additional basil, if desired.


Equipment: Spiral vegetable slicer, mini food processor

Tip: You can skip Step 1 and use 2 lbs. of premade zucchini noodles.

Nutrition Facts

369 calories; protein 11g 22% DV; carbohydrates 36g 12% DV; exchange other carbs 2.5; dietary fiber 6g 24% DV; sugars 5g; fat 23g 35% DV; saturated fat 3g 15% DV; cholesterol 2mg 1% DV; vitamin a iu -1IU; vitamin c -1mg -2% DV; folate -1mcg; calcium -1mg; iron -1mg -6% DV; magnesium -1mg; potassium 665mg 19% DV; sodium 461mg 18% DV; thiamin -1mg -100% DV.