Zucchini Noodles with Pesto Sauce
Ever tried Zoodles? A.K.A zucchini in the form of a noodle.
These noodles are very nutrient dense, delicious and most importantly fun to eat!
Level: Easy - Length: 30 minutes - Servings: 2-3
For this recipe you will need a SPIRALIZER. A spiralizer is a tool used to slice certain vegetables in noodle form! Pretty cool if you ask a nutritionist, haha. I have an inexpensive hand held spiralizer that I got from a kitchen store for around 10 bucks! I spiraled many different vegetables and fruits like zucchinis, carrots, peppers, apples and onions. Using a spiralizer there are so many different fun ways to make fun more enjoyable to eat! You don't need much to make this dish and it is so quick to whip up. Which makes it the perfect light, vegan meal for someone who is hesitant to try a vegan dish!
Use as many fresh ingredients as you can! I am lucky to have some fresh herbs and vegetables growing in my backyard, so I used fresh basil from my garden and local garlic for this recipe! Note: this is a raw, vegan dish! You may add cheese on top if you desire.
- 3 zucchinis, spiralized (I used 2 green and 1 yellow) VEGAN PESTO SAUCE
- 3 cups fresh basil leaves - 1 cup extra virgin olive oil - 3 cloves minced garlic - 1 tbsp. hemp hearts - 1/4 tsp. pure raw honey - 1 tbsp. fresh squeezed lemon juice - 1/8 tsp. chilli powder - Salt and pepper to taste
First, wash the zucchini. Cut off the ends, cut into halves (vertically) and spiralize the zucchinis. Put in a bowl and let chill in the fridge. Second, get all ingredients ready for the pesto sauce. I used a mini food processor (blender) to make this sauce. Start by blending the basil, garlic and olive oil until it becomes like a sauce. Add in the hemp hearts, lemon juice and honey - pulse a few more times.
Finally add the chilli powder and salt and pepper. Blending until everything is fully combined. Once the sauce is made, fully cover the noodles in the pesto. Let chill in the fridge for approximately 1 hour for the flavours to absorb and set. Top with extra hemp hearts and fresh basil leaves. (Optional: parmesan cheese) Enjoy! This dish is perfect for the summer time when freshness is in abundance!