If you are new to our recipe section, please allow us to introduce you to the culinary marvel that is raw zucchini noodles. Commonly known as zoodles, zucchini noodles are a great low-carb pasta alternative that are easily digestible and friendly to your waistline. They are vibrantly green and curly beyond belief. One could say that they are a refreshing canvas for almost any pasta sauce. But we aren’t about to throw some processed, sodium-rich jarred sauce on these health bombs! These raw, nutrient-dense zucchini noodles call for a homemade arugula pesto!
The real talk star of the show is the raw vegan arugula pesto. This is not your average Italian grandmother’s pesto. No offense to all the nonnas out there, but we can’t be using the classic pesto recipe because it contains cheese. We hope this raw vegan, zesty, herbaceous, and peppery pesto is just as bold and flavorful as the classic pesto you know and love. Not only does arugula offer a peppery flavor, but it also provides lots of magnesium, potassium, iron, fiber, vitamin C, and vitamin K.
Now, pine nuts, especially raw pine nuts, can be a little pricey. If you do not have pine nuts, you can use raw cashews instead. The flavor will be slightly different, but not too much to really notice a vast difference. Add in the lemon zest and juice, garlic, sea salt, and rich olive oil and this pesto becomes exactly what you want it to be: delicious, luscious, and creamy. Toss the zoodles and slightly sweet and bright cherry tomatoes in the pesto to create a nutritionally dense raw entree that is full of flavor.
- Prep Time:15m
- Total Time:15m
- Serves: 2 servings
- Category: Full Body Cleanse Approved, Entrees, Raw, Vegan, Vegetarian, Gluten-Free
Ingredients
- 1/4 c raw pine nuts
- 2 c arugula
- 1 clove garlic, minced
- the juice and zest from 1/2 lemon
- 1/4 tsp. sea salt
- 1/2 c olive oil
- 1 zucchini, spiralized
- 1 c cherry tomatoes, halved
Instructions
- Add the pine nuts, arugula, garlic, lemon zest and juice, sea salt, and olive oil to a food processor or blender and blend until smooth. Taste and adjust seasonings as needed. Set aside.
- Spiralize the zucchini and place in a large mixing bowl. Pat dry with some paper towels.
- Add the cherry tomatoes to the same bowl as the zucchini noodles. Pour the pesto over the bowl and toss to evenly coat the zoodles and tomatoes. Serve and enjoy.
