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Dinner

Zucchini Pesto Zoodles

Raw spiralized zucchini noodles tossed in a creamy zucchini-basil tahini pesto, served with cherry tomatoes.

Yield2 servings
Prep15 mins
Total15 mins
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Zucchini Pesto Zoodles

Ingredients

Noodles

  • 2 zucchini (1 per person), cucumber would be good too

Pesto

  • 2 small zucchini or one large
  • 2 cups fresh basil
  • 2 cloves garlic
  • 2 tablespoons tahini
  • ½ teaspoon himalayan salt, or to taste

Method

  1. Noodles: Use a spiralizer to create the 'noodle' effect, or you can julienne them. Both ways are great but I do highly recommend the spiralizer if you intend on making raw 'noodles' often.
  2. Pesto: Cut zucchini into 1-inch chunks. Steam chunks over boiling water for about 3 minutes, or until just tender when pierced with a sharp knife. Keep them a little stiff to keep this as raw as possible.
  3. Place all pesto ingredients in a food processor/blender and process until finely chopped.
  4. Serve: Mix your 'noodles' with the pesto and serve with halved cherry tomatoes and a sprinkle of almond parmesan.

Recipe from simple-veganista.com