Asparagus Walnut Pesto with Zucchini Noodles

Zucchini Noodles with Asparagus Walnut Pesto

Makes 2 servings

Check out La Tourangelle’s Roasted Walnut Oil available at Martin Wine Cellar! Walnut oil adds an aromatic flavor profile + contributes plant-based heart healthy fats to your favorite dishes!


2 medium zucchini, spiralized
3/4 pound asparagus, boiled
2 cup fresh basil
1/4 cup walnuts
3 tablespoons La Tourangelle’s Roasted Walnut Oil
3 tablespoons lemon juice
3 garlic cloves
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
16 large shrimp
1 tablespoon La Tourangelle’s Roasted Walnut Oil
1 tablespoon lemon juice


In a small saucepan – bring 1 cup of water to a boil, and add asparagus with trimmed edges. Let asparagus cook for about 3 to 5 minutes – just until fork tender. Place the garlic cloves in a food processor and pulse to chop. Add the asparagus, basil, walnuts, salt, pepper, and 3 tablespoons lemon juice to food processor. Pulse until a thick puree forms. Gradually add in 3 tablespoons of walnut oil to the pesto. Evenly spread 1 tablespoon walnut oil in a small saucepan over low heat. Add shrimp, and sauté each side for about 3 minutes – or until cooked. Season with Chef Paul Prudhomme’s Magic Seasoning. Remove from heat, and add 1 or 2 tablespoons of lemon juice. Serve pesto and shrimp over uncooked spiralized zucchini noodles with cherry tomato halves!

Per serving: 470 calories, 39g total fat, 4g saturated fat, 580mg sodium, 21g carbohydrate, 8g fiber, 10g sugar, 18g protein

Pair with: Sincerely Sauvignon Blanc 2015 ($9.99) or  Domaine Weinbach Pinot Blanc ($19.99)


Recipe by: Andrew Adorno, DTR

Andrew Adorno is a Dietetic Technician, Registered with the Academy of Nutrition and Dietetics