This recipe is light, refreshing, and delicious. To do this, add 1 tablespoon of coconut oil (or cooking oil of choice) to a large skillet. Drain excess water. Now that it is officially spring, I’ve become a little bit obsessed with all things green. Pesto Ingredients: 1 1/2 cups fresh spinach (firmly packed) 1/2 cup walnuts 1/8 cup olive oil 2 1/4 tsp lemon juice 1/4 tsp sea salt 1 clove garlic (optional) Noodle Ingredients: 2 medium zucchinis. I think you’re gonna love it! Learn how your comment data is processed. Follow the instructions on your spiralizer. Serve these noodles with fresh bread or vegan tomato soup. Click for the recipe! Zucchini Noodles: Saute zoodles with a splash of olive oil over medium/high heat until slightly soft and bright green, 3 to 5 minutes. A few months ago I tried the raw vegan diet because I was curious about how my body would respond to it, what changes I would notice. Toss the cooled zucchini noodles with the pesto. Yes, there were a few, my energy level was higher, I think it’s because it’s easier for the body to process raw food compared to cooked. Drizzle olive oil in a large skillet over medium high heat then add zucchini noodles, cooking for about 1 to 2 minutes until tender. Hi, I’m Sarah. Continue cooking over medium heat for 1-2 minutes. Outstanding recipe! Most importantly, you will need a spiralizer. Cut off 1/2″ on either end of the zucchini and spiralizing it according to your spiralizer’s instructions. Why, yes you can! As an amazon associate I earn from qualifying purchases. Better yet, this recipe is made with just 5 simple ingredients. I love my spiralizer because: In addition to a spiralizer, you will also need a food processor, a large non-stick skillet and basic kitchen utensils. This pesto is a delightful combination of fresh basil, hemp seeds, and lemon juice. A couple of weeks ago I shared these double chocolate zucchini muffins (which, if you haven’t yet tried, you should!) Creamy Vegan Zucchini Pesto Pasta | Rainbow Plant Life- This vegan zucchini pesto pasta is an easy and delicious way to enjoy zucchini season! It’s time for another zucchini recipe, my friends! Divide the salad between 2 plates and top with fresh basil and red pepper flakes. Drain excess water. Pesto Zucchini Noodles are an easy and light meal that can be made ahead of time for your weekly meal prep. Home » Recipes » Zucchini Noodles with Pesto, by Sarah McMinn / Posted: August 9, 2018 / Updated: July 23, 2020 / Disclosure: This post may contain affiliate links. Make sure to tag, Cut 1/2" off the ends of the zucchini. Store the zucchini noodles and pesto separately. Serve with fresh bread or vegan tomato soup. This site uses Akismet to reduce spam. Required fields are marked *, I have read and accepted the Privacy Policy *. Required fields are marked *. With 14 years of vegan experience, my goal is to make vegan eating easy, fun, and accessible for all. Jump to Recipe Print Recipe Total Time: 10 mins. You’re going to love the combination of zucchini with homemade vegan pesto and cherry tomatoes. My taste buds also changed, I enjoyed certain foods more than before. Hi! Your email address will not be published. Add avocado pesto and tomatoes. Zucchini Noodles With Homemade Pesto Sauce Published on May 15, 2020 in Dinner A few months ago I tried the raw vegan diet because I was curious about how my body would respond to it, what changes I would notice. Pesto can be stored in an airtight container the refrigerator for up to 5 days. Can I substitute another vegetable for the zucchini? before that it was this super simple vegan zucchini bread (which you guys are loving!) Designed by Deluxe Designs, Cut off ends of zucchini and cut into spaghetti-style noodles. Add all the ingredients EXCEPT the olive oil, in a food processor and blend until smooth. This meal can be made ahead 2-3 hours before serving. Lighten up with this zucchini noodles with pesto and cherry tomatoes salad. Zucchini noodles should be eaten within one day. THIS SITE CONTAINS AFFILIATE LINKS     © 2020 My Darling Vegan — All Rights Reserved. A quick 10-minute meal that is gluten-free and vegan for the perfect summertime dinner. Once the oil is hot, gently sauté the noodles for about 3-5 minutes, stirring occasionally, until they become soft and tender. Directions: 1. Add halved cherry tomatoes. Your email address will not be published. Need help meal planning? * Percent Daily Values are based on a 2000 calorie diet. so I decided to make this zucchini noodles with homemade pesto sauce to satisfy my cravings, and oh boy I wasn’t disappointed. However, if you would like a bit more of the classic taste, you could substitute nutritional yeast with my vegan parmesan cheese. In lieu of parmesan, I add nutritional yeast which gives this pesto a creamy and nutty flavor. https://www.justataste.com/pesto-zucchini-noodles-shrimp-recipe My name is Djenitha and I follow a plant based lifestyle. I’m Sarah McMinn, author and recipe developer here at My Darling Vegan. It’s a light and refreshing summer salad that can be made in just 10 minutes and is packed with all kinds of good vitamins and minerals that your body will love. and today, in a continued attempt to use up all that zucchini growing in the garden, I’ve got this zucchini noodles with pesto salad for you. I’ve made it multiple times and every time great!! But I also got to experience making different things, whenever you’re trying something new it’s always an adventure, and I also learned a lot because I had to do researches about how to get all the nutrients that the body needs on a raw diet, and it’s pretty easy and simple. 1/2 cup cashews ( soaked for 30 minutes ), Your email address will not be published. Your email address will not be published. If you have questions on how to spiralize these vegetables, check out this guide to spiralizing any vegetable. Add halved cherry tomatoes and top with fresh basil, red pepper flakes, and vegan parmesan. So good! In a large skillet or sauce pan drizzle olive oil and add zucchini noodles. But one of the food that found myself craving was pasta, I mean who doesn’t love pasta? Zucchini noodles should be eaten within one day. (Cece’s Veggie Co. has some available in Texas!). Cut up your cherry tomatoes, toast your pine nuts and cut your zucchini into noodles. Check out the full list of my recommended kitchen tools and gadgets. Try swapping out zucchini noodles for beet, carrot, or sweet potato noodles. Continue reading ». Zucchini Noodles with Pesto | Whole30 + Keto, how to make zucchini noodles, zucchini noodles, zucchini noodles with pesto, Or, you can purchase zucchini noodles at the grocery store in the refrigerated produce section. Cut off ends of zucchini and cut into spaghetti-style noodles using a tabletop spiralizer. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the 4-Week Vegan Meal Plan. A, Place all the ingredients for the pesto sauce in a. add the zucchini noodles on a plate or bowl, top with avocado, olives if using, and pesto sauce. Follow me on Instagram, Facebook, and Pinterest and read more about me here. I am a classically trained chef and professional photographer. Save my name, email, and website in this browser for the next time I comment. © 2020 My Darling Vegan — All Rights Reserved, Vegan Chocolate Torte with Hazelnut Crust, 4-Ingredient Cookies with Chocolate Chips, Vegan Chocolate Peppermint Crinkle Cookies, Vegan Meatloaf with Mushrooms and Lentils.