Raw Zucchini “Noodles” with Vegan Pesto

Mindful Nutrition Spiralize Zucchini Vegan Pesto

Making Zucchini “Noodles” with Vegan Pesto for dinner tonight. One tip before I give out my pesto recipe. For zucchini noodles to be more “chewy” and pasta like, you do need to dry them out. For some this is too much work, so you can totally skip this, but I find it to be the key to getting my kid to eat them!!

I squeeze the water out of the noodles and then leave them out to dry. So, this can be done in a bowl with the noodles in there, and then use a plate on top and a weight such as a pot of water, or big stone. Then, on clean dish towels, I lay the noodles out and dry them for 6 hours or so. Again, before you start whining to me, skip this if it is too much.

No Cheese Pesto Sauce
2 cups pine nuts
1/2 cup extra virgin olive oil
2 large garlic cloves
1 tsp sea salt
3-4 cups basil

Blend in a high speed blender. Can be stored in a jar in refrigerator for up to 2 weeks.

You are welcome!

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Refined foods ensure overeating because your taste buds deaden to the intense flavors and you cannot get satisfied. Processed foods promote weight gain and kick up cravings. Contact me today and let’s formulate a nutritional program that meets your individual needs and lifestyle. 

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About Ana Goldseker

I am a whole foods coach specializing in weight loss. I help people with food addictions and building a food plan that works for them. Please visit my website at www.mindfulnutrition.net for more information.
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