Creamy Zucchini Pesto with ‘Noodles’


  • 1 or 2 zucchini per person, cucumber would be good too
Pesto (serves two)
  • 2 small zucchini or one large
  • 2 cups fresh basil
  • 2 cloves garlic
  • 2 tablespoons tahini
  • 1/2 teaspoon himalayan salt, or to taste

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.


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