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Spiced Zucchini Noodles with Walnut Pesto

Name: Spiced Zucchini Noodles with Walnut Pesto
Prep time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 2 medium zucchinis, spiralized into noodles; 1 cup raw walnuts; 1/4 cup fresh basil leaves; 2 tablespoons nutritional yeast; 2 cloves garlic, minced; 1 tablespoon fresh lemon juice; 1 teaspoon ground turmeric; 1/2 teaspoon ground cumin; 1/4 teaspoon ground black pepper; 1/4 teaspoon cayenne pepper (optional, for heat); 1/4 teaspoon sea salt, divided between zucchini and pesto; 3 tablespoons extra virgin olive oil; 2 tablespoons water (as needed to blend pesto); Fresh parsley, chopped (for garnish)

By PowerProteinPlates Editorial TeamPublished Apr 18, 2026 | Updated Oct 17, 2026

Mediterranean 15 mins easy-recipeswhole-foods

Raw spiralized zucchini tossed with walnut, basil and nutritional-yeast pesto seasoned with turmeric and cumin.

Prep 15 min

Cook 0 min

Total 15 min

Servings 2

Difficulty easy

Cuisine Mediterranean

Ingredients

Servings 2

2 medium zucchinis, spiralized into noodles
1 cup raw walnuts
1/4 cup fresh basil leaves
2 tablespoons nutritional yeast
2 cloves garlic, minced
1 tablespoon fresh lemon juice
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper (optional, for heat)
1/4 teaspoon sea salt, divided between zucchini and pesto
3 tablespoons extra virgin olive oil
2 tablespoons water (as needed to blend pesto)
Fresh parsley, chopped (for garnish)

Powerproteinplates Spiced Zucchini Noodles with Walnut Pesto ingredients image

Instructions

Spiralize the zucchinis into noodles using a spiralizer or julienne peeler. Place in a large bowl and lightly sprinkle with a pinch of salt to draw out excess moisture while you prepare the pesto.
In a food processor, combine the raw walnuts, fresh basil, nutritional yeast, minced garlic, lemon juice, ground turmeric, ground cumin, black pepper, cayenne pepper (if using), and the remaining sea salt.
Pulse the mixture to roughly blend ingredients, then slowly stream in the olive oil while processing to form a smooth pesto.
If needed, add water 1 tablespoon at a time to achieve a creamy, spreadable texture.
Drain any excess liquid from zucchini noodles and gently toss them with the spiced walnut pesto until well coated.
Divide the coated noodles between two plates and garnish with chopped fresh parsley.
Serve immediately as a cold dish, or let rest 5-10 minutes before serving.