Vibrant, Nutrient Dense Avocados replace oil in this flavorful & fresh pesto recipe. Serve over delicate summer squash noodles for bonus nutrition and a wonderful crunchy texture.
3-5 Zucchinis, depending on size - julienned or spiralized into noodles (can use any mix of zucchini, yellow squash & carrot)
1 cup basil, very tightly packed
1/2 cup pine nuts (can substitute walnuts for a more budget friendly version)
juice of one lemon
1-2 cloves garlic, roughly chopped (I like 2)
1/4 cup nutritional yeast
1/4 teaspoon sea salt
1/4 water (or as needed to reach the desired consistency)
Blend all Pesto ingredients in a food processor on high until smooth & creamy, Adding water last to reach desired consistency.
Toss Noodles with Pesto & serve immediately.
How to Make Raw Veggie Noodles
This is my favorite method for making raw veggie noodles. You get wonderful "noodly" results in less than a minute. I bought mine on amazon for about $30
I also have this great Multi-Blade tool from Joseph Joseph. It had a julienne blade, a straight, peeler blade, and a serated blade for soft fruits & vegetables. It's incredibly simple to clean and it's size makes it an easy addition to your kitchen gadget drawer.
Also available on Amazon for less than $10.
In the winter months, if you're wanting something a little warmer (i.e - comforting) try mixing some whole grain noodles with the veggie noodles for a more traditional take on this dish. Or, give some warmed spaghetti squash a try.