Zucchini Pasta With Pesto

A little nutty with great herby flavor, this low-carb veggie dish is ridiculously delicious.


  • 2 Italian zucchinis
  • 1/2 bunch basil
  • 1 bunch spinach
  • 1 tablespoon lemon juice
  • 1 clove garlic
  • 1 cup olive oil
  • Salt, to taste
  • 1/2 cup grated Parmesan
  • 1/2 cup walnuts, chopped
  • 1 cup cherry tomatoes, cut in half


  1. Make the zucchini pasta using a spiral-cutter, or cut thinly with a knife. Reserve.
  2. In a blender, blend the basil, spinach, lemon juice, garlic and olive oil.
  3. Transfer to a bowl, and add the salt, Parmesan and chopped nuts.
  4. Add the zucchini pasta and tomatoes, and mix well.
  5. Transfer to a pan to heat through. Add salt to taste, and serve.