Low FODMAP Basil Walnut Pesto with Spaghetti Squash & Zucchini Noodles

Basil Walnut Pesto is bright with the color and flavor of fresh herbs. Paired with vegetable noodles, its a lovely FODMAP friendly & Gluten-Free way to celebrate spring.

[Disclaimer: This post contains affiliate links, and I will earn a commission if you purchase through those links at no additional cost to you. I only recommend products I believe in and all thoughts and opinions are my own.]

Jump to Recipe

A ramekin of basil walnut pesto surrounded by basil leaves and walnuts.
Zucchini noodles and spaghettie squash topped with basil walnut pesto.
Zucchini noodles and spaghettie squash topped with basil walnut pesto.

Low-FODMAP Basil Walnut Pesto

Few things shout spring as loudly as bright green herbs. Luckily, fresh basil can usually be found year round, letting you bring a bit of seasonal happiness into your kitchen, winter through fall. This Basil Walnut Pesto takes advantage of this bounty with just a bit of salt, pepper, good olive oil, and a hearty portion of Parmesan cheese.

Without any garlic or onion, this pesto is completely FODMAP-friendly. Paired with spaghetti squash and zucchini noodles, its even gluten-free. Make up a batch of Basil Walnut Pesto for a delicious lunch or dinner any time of year.

Roasting Spiralized Vegetables

Of course you can use regular or gluten-free pasta with your Basil Walnut Pesto, but spaghetti squash and spiralized vegetables can make a tasty, healthier alternative. There are a lot of ways to turn zucchini into zucchini noodles (or zoodles) – the original spiralizer is one way, or you can use an attachment to your stand mixer. The second is my preferred method.

Zucchini has a lot of water, so I’ve found sautéing makes the thin strips somewhat soggy. Instead I bake the zucchini noodles in the oven – it dries them out a bit and adds the bonus of a nice roasted vegetable flavor. The spaghetti squash is roasted in the oven as well, making it easy to do all the preparations at once.

A ramekin of basil walnut pesto garnished with walnuts.

Low FODMAP Basil Walnut Pesto with Spaghetti Squash & Zucchini Noodles

Paired with vegetable noodles, this bright Basil Walnut Pesto is a lovely FODMAP friendly & Gluten-Free way to celebrate spring.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine American, Italian
Servings 6 servings
Calories 520 kcal



  • 2 cups fresh basil
  • 1 cup chopped walnuts
  • ½ cup grated parmesan cheese
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2/3 cups olive oil


  • 1 spaghetti squash
  • 1 tablespoon olive oil
  • 2 zucchini, spiralized


Make the Basil Walnut Pesto:

  • In a blender or food processor, grind the walnuts until nearly a powder. Scrape down the sides and toss in the basil, parmesan cheese, salt, and black pepper and puree to combine (30 seconds). Slowly drizzle in the olive oil with the blender on low. Puree until completely combined (another 30-40 seconds). Transfer the pesto to sealable container.

Bake the spaghetti squash and zucchini:

  • Preheat the oven to 400 degrees F. Cut the spaghetti squash in half, sprinkle with salt and pepper, and rub down with olive oil. Place cut-side down on a foiled lined baking sheet and bake for 50 minutes, until the squash is easily pierced with a fork. Remove from the oven and allow the halves to cool to the point where you can handle them.
  • Meanwhile, spread the spiralized zucchini out on a foil-lined baking sheet. Bake at 350 degrees F for 15 minutes, until warm and tender.
  • Once cool, pull out the strands of spaghetti squash with a fork. Toss the zucchini and spaghetti squash together.
  • To serve, pile a mixture of warm spaghetti squash and zucchini noodles on a plate, and top with a quarter of the basil walnut pesto. Enjoy!


Calories: 520kcalCarbohydrates: 7gProtein: 17gFat: 49gSaturated Fat: 11gPolyunsaturated Fat: 12gMonounsaturated Fat: 24gCholesterol: 24mgSodium: 763mgPotassium: 327mgFiber: 2gSugar: 3gVitamin A: 1650IUVitamin C: 8.3mgCalcium: 460mgIron: 1.4mg
Keyword basil, fodmap, gluten free, herbs, pesto, walnut
Tried this recipe?Let us know how it was!
Nutrition Facts
Low FODMAP Basil Walnut Pesto with Spaghetti Squash & Zucchini Noodles
Amount Per Serving
Calories 520 Calories from Fat 441
% Daily Value*
Fat 49g75%
Saturated Fat 11g69%
Polyunsaturated Fat 12g
Monounsaturated Fat 24g
Cholesterol 24mg8%
Sodium 763mg33%
Potassium 327mg9%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 3g3%
Protein 17g34%
Vitamin A 1650IU33%
Vitamin C 8.3mg10%
Calcium 460mg46%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.