If you’re looking for a carb alternative dinner that’s also packed with greens, try this recipe for “Pesto Zoodles!” The pesto is nutty and warm, and the zucchini has a wonderful bite to it. It’s crisp, fresh and reminds me of summer.
Serving size: 2 large portions
- Two 6-inch zucchinis, ends trimmed
- 1 cup of basil leaves
- 3 tbsp raw hemp hearts
- 1/4 cup raw walnuts
- ¼ cup olive oil (use the best quality olive oil you have)
- Sundried tomatoes to taste
- 1 clove garlic
- Pinch of sea salt
How to make the “zoodles”
Using a spiral slicer, cut off both ends of the zucchini and push it flush between the holder and the blade. Begin winding until spaghetti like noodles form out the other side. Catch the “zoodles” in a bowl and set aside. Discard the cores.
How to make the pesto
Combine basil, olive oil, walnuts, hemp hearts, garlic and sea salt in a food processor and combine until even consistency is achieved, scraping down the sides. Add extra oil if needed to thin it out.
Drizzle the pesto on top of the zoodles, divide the portion into 2 bowls. Sprinkle on a pinch of salt and top with a generous amount of shaved parmesan cheese and sundried tomatoes.
Serve and enjoy!
Yours in health, Ruth.