Walnut Pesto Zoodles (Vegan Zoodle Recipes)
A marriage made in heaven, these Walnut Pesto Zoodles are topped with Garlic Cherub Tomatoes for a taste so bold, even non-vegans will love it.
Prep Time20 minutes mins
Cook Time10 minutes mins
Total Time30 minutes mins
Course: Main Course, Main Dish
Cuisine: American
Servings: 4 servings
- 1 batch Vegan Walnut Pesto
- 1 tablespoon olive oil extra virgin; divided
- 4 cloves garlic minced; divided
- 8 med zucchini spiralized
- 10.5 oz cherub tomatoes
- 0.5 teaspoon sea salt
- 0.5 teaspoon ground black pepper optional
For the Walnut Pesto Sauce
For the Zoodles
In a large fry pan or wok, heat 1 teaspoon olive oil and 2 cloves garlic over medium heat for about 2 minutes. Add spiralized zucchini noodles, or zoodles, and toss to coat evenly. Cook zoodles only until they are heated through. Don't overcook. Stir in walnut pesto sauce and coat zoodles evenly. Set aside.
- Don't overcook the zoodles or they will wilt. Just cook until heated through.
- Store left over portions of zoodles in bowl filled with water in refrigerator for up to 3 days.
- To make this oil-free, substitute olive oil for vegetable broth.