A simple 5 ingredient, creamy vegan zucchini pesto and noodles recipe using only wholesome ingredients!
Pesto (serves two)
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. It’s really fun and easy to use.
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. I kept mine a little stiff, I wanted this to be as raw as possible.
Place all ingredients in food processor/blender and process until finely chopped.
Serve: Mix your ‘noodles’ with the pesto and serve with halved cherry tomatoes and a sprinkle of almond parmesan.