Basil Walnut Pesto Zoodles

Sometimes, you combine different vegetables and seasonings and the end product just works. It tastes better than you thought it would. In fact, the dish may be one of the best culinary creations to leave your kitchen. This isn’t complicated if you use a simple combinations of complementary flavors. That’s exactly what this recipe is all about.

Zucchini noodles are flavorless and require a sensational sauce to make them shine. Before you sauce your zoodles, though, it can be beneficial to season them with sea salt and let them sit for 10-15 minutes. This helps to draw moisture, which makes for a less watery eating experience. Once you pat the zoodles dry, you can sauce them as you please. In addition to the pesto sauce, this recipe also calls for halved cherry tomatoes and raw walnut pieces, which are optional. The tomatoes bring a bright acidity to the dish and the walnuts add more texture. If you feel that the walnuts in the pesto are sufficient, you don’t have to add the raw walnut pieces to the zoodles.

The basil walnut pesto is as simple as it gets. All you need is basil, raw walnuts, garlic, olive oil, fresh lemon juice, and sea salt and pepper. Blend everything together in a food processor, taste, and adjust seasonings to your taste. It should be very fragrant and refreshing. Should you feel extra experimental, go ahead and throw a handful of sun-dried tomatoes into the processor to blend with the other pesto ingredients. If you opt for that, be sure to use the ones that are not in oil. Also, the pesto may not be as green if you incorporate the sun-dried tomatoes. We just wanted to bring that to your attention, but dishes don’t have to be beautiful to taste amazing. Always remember that!