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Raw Vegan Pesto Zoodles Recipe

Summer is here and it's time to take advantage of all those fresh veggies and herbs. If you’re looking for a healthy, flavorful, raw vegan recipe, try these pesto zoodles!

They take no time at all to prepare, and are an excellent source of protein, fiber, calcium, iron, and vitamins A and C. Not to mention they are creamy, refreshing, and surprisingly filling. Enjoy them on the deck with family, by the BBQ, or at your dinner table. And there’s no guilt going back for seconds, or even thirds.

Prep Time: 5-10 minutes

Yield: 2 servings

 

Ingredients:

1 large zucchini, spiralized  

Pesto:

1 cup arugula

1 cup fresh basil

½ cup raw cashews

Juice of ½ a lemon

¼ tsp black pepper

1 TBS nutritional yeast

a dash of sea salt

1 small garlic clove, minced

¼ an avocado

a few TBS of water

Toppings:

1 dozen cherry tomatoes, halved

1 handful of arugula

Black pepper to taste

A spritz of lemon juice

Instructions:

  1. In a food processor, pulse together pesto ingredients until you’ve reached the texture of chunky pesto
  2. Spiralize zucchini and mix into pesto
  3. Top with cherry tomatoes, arugula, black pepper and lemon juice
  4. Enjoy hot, room temperature, cold or all of the above

 

By Caroline DiNicola Fawley

Caroline is a plant-based chef, recipe designer, and whole food plant-based nutrition educator, with a Plant-Based Nutrition Certificate from the T. Colin Campbell Center for Nutrition Studies. 





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