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Zucchini Noodles With Walnut-Parsley Pesto

Zucchini Noodles With Walnut-Parsley Pesto

  • Author: Alana Haldan
  • Prep Time: 20 minutes
  • Total Time: 36 hours 20 minutes
  • Yield: 4 servings 1x
  • Category: Side Dish


The spiralizer is an amazing tool that enables you to create “noodles” from a vast array of different vegetables. While this recipe uses zucchini, many other vegetables would work well here, including cucumber, sweet potato, and butternut squash.



  • 2 cups parsley, roughly chopped and packed
  • 1/3 cup walnuts, soaked overnight and dehydrated at 100°F  until dry, about 24 to 36 hours (see note)
  • 1/4 cup lemon juice
  • 3 Tbsp nutritional yeast, plus more for garnish
  • 2 cloves garlic, chopped
  • 1/2 tsp sea salt
  • 1/4 cup olive oil
  • 4 medium zucchinis, spiralized and roughly chopped (see note)


  1. In a food processor, combine parsley, walnuts, lemon juice, nutritional yeast, garlic, and sea salt and pulse until combined but still chunky.
  2. With the processor running, slowly drizzle in olive oil and continue processing until well blended. Stop to scrape down the sides of the bowl as needed. Continue processing until you reach your desired consistency.
  3. In a large bowl, combine zucchini noodles and pesto. Toss well until noodles are fully coated and pesto is well combined.
  4. Garnish with nutritional yeast.


If you don’t have the time to soak and dehydrate your nuts, and you aren’t concerned with keeping the recipe completely raw, you can used roasted walnuts instead.

How to spiralize:

  1. Peel produce if necessary, then slice off ends to create a flat surface.
  2. Secure spiralizer to counter top.
  3. Decide which blade you want to use.
  4. Align center of vegetable or fruit to the central coring blade, then secure the other end to spokes of the handle.
  5. Crank handle away from you to push produce through the blade.
  6. Roughly chop noodles to cut up any extremely long spirals.