Oh so simple and tasty! If you haven’t yet tried raw zucchini noodles then this recipe is for you. Nothing but goodness coming from these ingredients. The most important consideration when making a raw dish is to choose top quality ingredients and if possible make them organic. If a spiralizer is not a part of your kitchen artillery yet, give this a go by using a very thick grater or you can hone your cutting skills by cutting in to thin ribbons. For a protein boost I have added Hemp Hearts but you can certainly go ahead with this recipe if you don’t have any on hand. Store any extra pesto in the refrigerator. It should last you about 1 week.
Zucchini Noodles with Homemade Pesto
2 medium zucchini spiralized
2 cups packed fresh basil leaves
2 cloves garlic
1/2 cup extra-virgin olive oil
2 teaspoons fresh lemon juice
1/3 cup freshly grated Parmesan cheese
2 Tbsp Hemp Hearts
Salt and freshly ground black pepper, to taste
Cherry or grape tomatoes
Combine the basil and garlic in a food processor and pulse until coarsely chopped.
Slowly add the olive oil while the food processor is on. Stop the machine and scrape down the sides of the food processor.
Add the lemon juice, hemp and Parmesan cheese. Pulse until blended.
Season with salt and pepper.
Combine the zucchini noodles and pesto.
Toss until zucchini noodles are well coated.
Can be served raw or slightly sauté zucchini noodles before adding pesto to serve warm.
Top with tomatoes.