Zucchini Noodles with Pesto
Don't miss out on this fresh, easy meal that can be enjoyed either hot or cold. Any time of the year!
Servings 6 people
Calories 81kcal
Ingredients
Pesto
- 1/2 cup sweet onion, quartered
- 4 cloves garlic
- 2 cups fresh basil
- 2 cups baby spinach
- 1/4 cup raw pumpkin seeds
- 1/2 cup nutritional yeast
- 1/3 cup fresh lemon juice, possibly more
Zucchini Noodles
- 6 medium zucchini, 1 zucchini per person
Finish
- 1 cup organic grape tomatoes
- fresh basil leaves, garnish
- 1/4 teaspoon Himalayan salt
- fresh ground pepper, to taste
Instructions
Pesto
- Place all pesto ingredients into a food processor or blender and blend until desired consistency. Add more lemon juice or water if needed, taste and season as desired.
Zucchini Noodles
- Prepare noodles: use a spiralizer or a hand julienne tool to create curly zucchini noodles.Heat oil (optional) in a large skillet on medium heat. Add noodles in small batches cooking for 4-5 minutes turning carefully with tongs. Remove noodles and repeat.Gently toss noodles with pesto and tomatoes. Garnish with fresh basil, lemon zest, salt, and freshly ground pepper if desired.
Notes
Be careful to not overcook the zucchini, it will continue to cook when removed from the heat.
Don't forget to drain off excess water from the noodles before serving them.
If you prefer a crisp cold noodle dish, don't cook the zucchini. The dish will be just as savory and delicious.