Have pasta. Eat zucchini noodles. These delightful linguini-style noodles are made by passing zucchini through a spiral slicer. The noodles are then tossed with seasonal veggies and rich pesto, giving you a raw and gluten-free twist to a traditionally comforting dish.
Pesto Makes: 1 ¼ cup Batch
Recipes Makes: Approx. 4 – 2 cups servings
Time: 25 minutes
2 zucchini, spiralized (1 med. zucchini yields 3 cups noodles)
1 cup cherry tomatoes, halved
1 cup shredded carrots (or use sliced radishes, cauliflower, artichoke hearts, or other favorite vegetable(s)
1 cup fresh packed parsley, plus ½ cup, chopped
3 cups fresh packed basil leaves (or arugula for a more peppery pesto)
3 garlic cloves, peeled
3 Tb. fresh lemon juice
¾ tsp. fine sea salt
½ cup water
2-3 Tb. nutritional yeast
¼ plus 1/8 cup raw pumpkin seeds (or pistachios, pine nuts, or walnuts)
¼ plus 1/8 cup olive oil
1. In a food processor, combine 1 cup parsley, basil, garlic, lemon juice, sea salt, water, and nutritional yeast. Purée until smooth.
2. Add pumpkin seeds and olive oil and blend until combined but still with a bit of texture.
3. Toss pesto with zucchini noodles, cherry tomatoes, radishes, carrots, and parsley, and serve topped with pumpkin seeds.