Lots of green goodness in this dish. Zucchini is a great vegetable. It’s low in calories and fat so if you’re looking to keep an eye on your intake this will be a great dish for you. The noodles are really light, and surprisingly satisfying too. As well as being low in calories and fat, zucchini contains beta carotene, folate, vitamin A as well as containing fiber and protein.
This recipe is almost raw, but can be made raw, and is super simple to put together. I’m still in food heaven. Truth be told this was my first time making an almost raw dish using raw ‘noodles’ and I must say it came out better than expected. The pesto is amazing and would be great for pesto pizza or as a sandwich spread as well. So healthy and delicious! Adapted from this recipe by Physicians Committee for Responsible Medicine.
CREAMY ZUCCHINI PESTO WITH ‘NOODLES’
- 2 zucchini (1 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.