Raw Pesto Zoodles
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.