Go Back
+ servings

Raw Pesto Zoodles

Prep Time 15 minutes
Total Time 15 minutes
Servings 2

Equipment

  • Spiralizer

Ingredients

  • 3 medium zucchini - peeled
  • 2 cups basil (or baby spinach or baby kale)
  • ¼ cup hemp seeds
  • ¼ cup walnuts
  • 1 tsp olive oil
  • 1 date - pitted
  • 2 medium garlic cloves
  • ¼ tsp Himalayan cooking salt
  • 1 lemon - juiced
  • ¼ cup water
  • 2 cups cherry tomatoes - sliced in half

Instructions

  • Use a spiralizer to turn the zucchini into spaghetti-sized noodles and set aside.
  • Add basil, hemp seeds, walnuts, olive oil, date, garlic, salt, lemon juice, and water to a high-speed blender and blend until smooth and creamy.
  • Pour the pesto sauce over the zucchini noodles and toss until coated.
  • Divide the pesto zoodles between two pasta bowls and top with sliced cherry tomatoes.