What's New?

  • Apple Pie Chia Seed Pudding

    Change up your raw vegan breakfast game with this apple pie chia pudding. Make the night before so that it's ready [...]

  • Pear Jicama And Cucumber Salad

    Enjoy a light and refreshing salad that is full of fiber, potassium, and vitamin C. This pear & jicama salad is [...]

  • Mashed Butternut Squash

    You've never seen a butternut squash recipe like this one. This mashed butternut squash is creamy, comforting, and [...]

  • Raw Vegan Pumpkin Pie Smoothie

    Enjoy pumpkin pie for breakfast without eating all the sugar and calories. This raw vegan pumpkin pie smoothie [...]

Zucchini Noodles Tossed In A Mint Pesto

  15 rater(s)

This pesto has a different flavor profile than people are used to. The dill and mint make this more of an herbaceous sauce, and the almonds bring a wonderfully nutty flavor. If you want to have a creamier sauce, add a little water and more lemon juice.

Zucchini Noodles Tossed In A Mint Pesto
  • Prep Time: 10m
  • Total Time: 10m

Ingredients

  • 1/4 c raw almonds, soaked for 2 hours
  • 1 c mint leaves
  • 1/4 c fresh dill
  • 1 clove of garlic
  • 1/4 c extra virgin olive oil
  • 2 tbsp. nutritional yeast
  • 2 tbsp. fresh lemon juice
  • Sea salt and pepper, to taste
  • 3 medium zucchini

Instructions

  1. To make the pesto, add everything, except for the zucchini, to a blender or food processor and blend until you get a creamy consistency.
  2. Cut the ends off the zucchini and spiralize them with your vegetable spiralizer. Add them to a large bowl and toss in the mint pesto. Serve in bowls and enjoy!
2019-04-19T01:14:03-07:00