Zoodles with Mushrooms and Basil Walnut Pesto

Zoodles with Mushrooms and Basil Walnut Pesto

Using walnuts adds a rich earthiness flavor to this recipe. For a nut-free pesto, try our Cilantro Pesto.



4 zucchini, spiralized

1 cup shiitake mushrooms, chopped

3 garlic cloves, sliced

Avocado oil

Basil Walnut Pesto (recipe to follow)

Toasted walnut pieces, optional


1 ½ cup basil leaves (about 40 leaves)

½ cup walnuts

½ cup freshly grated Parmesan cheese

2 garlic cloves

¼ teaspoon salt

¼ cup olive oil



ZOODLES: Heat 2 tablespoons avocado oil in a large skillet over medium heat. Add mushrooms and saute for 6-7 minutes, then add sliced garlic and saute for several more minutes, until mushrooms are soft and garlic is fragrant. Remove mushrooms and garlic from skillet and set aside.

Add a little more oil to the skillet along with spiralized zucchini and saute for 8-10 minutes. Add mushrooms and garlic back to skillet along with pesto and stir to combine.

Serve warm topped with toasted walnuts. BASIL WALNUT PESTO: In a food processor, combine basil, walnuts, parmesan cheese, garlic and salt and pulse until finely minced. Slowly add olive oil and pulse to combine.

For a nut-free pesto, try our Cilantro Pesto.


vegetable plate

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