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.
- Raw Pesto
- 1 cup pine nuts
- 1 cup basil
- 2 cloves garlic
- 2 Tbsp fresh lemon juice
- 1 Tbsp + 1 tsp Vega® Antioxidant Omega Oil Blend
- 2 Tbsp filtered water
- Raw Zucchini Noodles
- 4 zucchini, washed
- 2 tomatoes, chopped
- 6 basil leaves, julienned
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.
Pulse until you get the texture you prefer. You can make the pesto as smooth or chunky as you like.
Peel the outer layer of the Zucchini. Using a Julianne peeler or spiralizer, shred the zucchini.
Place noodles into a large bowl. Add the pesto and toss to combine.
Top with chopped tomatoes and basil leaves.