Zucchini noodles are an easy raw alternative to cooked pasta choices. Use a spiralizer, Julianne peeler, or a mandolin to create the noodles. To store leftovers, keep plain noodles in a colander over an empty bowl to drain any excess water. These raw zucchini noodles with pesto will quickly become your next favorite dish.
Ingredients
- Raw Pesto
- 1 cup pine nuts
- 1 cup basil
- 2 cloves garlic
- 2 Tbsp fresh lemon juice
- 1 Tbsp + 1 tsp Vega® Omega Oil Blend
- 2 Tbsp filtered water
- Raw Zucchini Noodles
- 4 zucchini, washed
- 2 tomatoes, chopped
- 6 basil leaves, julienned
Preparation
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To make pesto, combine the pine nuts, basil, garlic cloves, lemon juice, omega blend oil and water in a high-powered blender or food processor.
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Pulse until you get the texture you prefer. You can make the pesto as smooth or chunky as you like.
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Peel the outer layer of the Zucchini. Using a Julianne peeler or spiralizer, shred the zucchini.
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Place noodles into a large bowl. Add the pesto and toss to combine.
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Top with chopped tomatoes and basil leaves.
