ZUCCHINI PESTO PASTA
Zucchini noodles are one of our favorite ingredients for meals. They are easy, raw, and always leave us feeling satisfied as well as energized! Seeing as it is raw, the nutrients are well preserved, delivering potassium, magnesium, calcium, as well as vitamin C and B6!
Garlic 1 clove
Walnuts ¼ cup
Basil ½ cup with large stems removed
Arugula ¼ cup
Lemon Juice 2-3 T
Olive Oil 3 Tbl
Sea Salt ⅛ tsp
Zucchini 4 whole
Blue Mountain Organics Pepitas for garnish
Hemp Seeds for garnish
Blue Mountain Organics Sunflower Seeds for garnish
Sunflower Sprouts for garnish
Lemon Juice 1 Tbl
Use a spiralizer to spin the zucchini into noodles, such as the Veggie Bullet. If you do not have a spiralizer, use a vegetable peeler to peel the zucchini into ribbons, until you hit the core. Toss the noodles in pesto until they are well covered. Add lemon juice and salt. Plate the noodles, and garnish with the pepitas, hemp seeds, sunflower seeds, sunflower sprouts, and extra salt if desired.
If you are not eating immediately, wait to add pesto to the zucchini. The salt in them pesto will pull water out of the noodles and make everything mushy. If you want to store noodles for a few days, toss them lightly in olive oil and lemon juice.