It’s zoodle time, which means you need to get out your spiralizer! Well, to be completely honest, they sell pre-spiralized zucchini noodles at certain grocery stores. You will spend more money on those zoodles, but they are more convenient if you need to save time. Once you use a spiralizer, though, you realize that it only takes a couple minutes to turn a plain old zucchini into curly zoodles.
Now, zoodles are fine and dandy, but they are nothing without a delicious sauce. Think of the sauce like a dressing for a salad, in that either one can make or break the entire dish. The basil hemp seed pesto in this recipe has a creamy, rich texture, and it’s filled with healthy fats and protein. You don’t have to feel guilty about enjoying this pesto! Most store bought pesto sauces contain excess amounts of sodium and processed ingredients. This pesto, however, only contains fresh ingredients that you can find at your local grocery store.
Note: The picture contains beautiful edible flowers on top of the bowl. Although edible, these are merely decorative to enhance the presentation. There’s no need to add them to your dish.
- Prep Time:15m
- Total Time:15m
- Serves: 3 servings
- Category: Full Body Cleanse Approved, Entrees, Raw, Vegan, Vegetarian, Gluten-Free
Ingredients
- 2 c basil
- 2 c spinach
- 1/2 c zucchini finely chopped
- 1/2 c raw sunflower seeds
- 1/4 c raw hemp seeds
- 1/2 garlic clove, minced
- 1/2 tsp. nutritional yeast
- sea salt, to taste
- 2 large pinches cayenne pepper
- 1 tbsp. extra virgin olive oil (optional)
- 4 medium zucchini peeled and spiralized
Instructions
- Add the basil, spinach, chopped zucchini, sunflower seeds, hemp seeds, garlic, nutritional yeast, sea salt, cayenne pepper, and optional olive oil to a food processor. Blend until you have a smooth pesto sauce.
- You may need to stop blending, scrape down the sides, and continue blending to ensure that the ingredients blend thoroughly.
- Add the zucchini noodles to a large bowl, pour the pesto over the zoodles, and toss to coat them.
- Plate them in separate bowls and enjoy.
- If you don’t want to dress all of the zoodles, you can save the leftover pesto in an airtight container in the fridge. It will stay fresh for up to three days.
