Walnut Pesto Zucchini Noodles
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quick zucchini noodles dressed with a vibrant walnut and kale pesto, finished with cherry tomatoes. Ready in five minutes, this is a light, nutrient-dense side or vegetarian main.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 2 medium zucchini (spiralized)
- 1 cup roasted walnuts (⅓ cup reserved for topping)
- 1 cup packed fresh basil
- 1 cup torn lacinato kale
- ⅓ cup extra virgin olive oil
- 2 cloves garlic (minced)
- 2 tablespoons nutritional yeast
- ¼ teaspoon fine sea salt (or to taste)
- 1 cup sliced cherry tomatoes
At a glance
PER SERVING · TIME 10M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 1207mg
- Total sugar
- 72g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 476mg
- Calcium
- 133mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1207MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.