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Superfood raw pesto and zucchini noodles

nicole chretien 25 April 2015 2 comments

On a recent quest to detoxify my body, I decided to recreate a healthy superfood pesto pasta recipe, that you will adore! This dish is really quick to make, and I often have enough left over for lunch the next day. I have always been a huge fan of colourful fruits and veggies, and I couldn't wait to have a go at inventing a super delicious bowl of raw vegan zucchine noodles. To be honest, the idea of eating raw zucchini may sound scary and unappetising– yet, this dish is surprisingly filling. The creamy nutty Pesto, and juicy Cherry Tomatoes make this dish so heavenly – nothing can beat homemade Pesto! I like mine with lots of pine nuts and tahini, and I usually top my 'zoodles' with peanuts, almonds and sunflower seeds for that extra crunch! This recipe is short and sweet, so enjoy: Ingredients for my vegan superfood pesto: To start, add the basil, garlic, avocado and spinach leaves in a blender (or in a vitamix, nutribullet or food processor)  and pulse a few times more. Add the remaining ingredients constantly pulsing until blended. If you want a smoother and runnier one pesto, try adding a tablespoon of water. If you want thick pesto, add more raw pine nuts or sunflower seeds. Spiralize your zucchine (you can add carrots and any other vegetables to!) into long thin noodles. Mix in a large handful of cherry tomatoes and the super delicious pesto.
You can place your pesto in the freezer for 3 months as long as you coat it will liquid coconut oil in a sealed container. They taste really good after being frozen for 2 months. Just let them thaw out and cook it with something afterward. I usually store my pesto in the fridge for several weeks, and use the extra pesto as a dip for a highly nutritious snack with veggies and wholemeal pita bread.

