Almonds, zucchini, pesto…what else do you need in the world? Instead of using regular pasta noodles, a vegetable spiralizer can turn your zucchini into noodles. Using a vegetable spiralizer is a great way to make carb-filled, unhealthy dishes a lot healthier. Try experimenting with other veggies to make them into noodles, but enjoy this tasty vegan pasta for now.
- Prep Time:20m
- Total Time:20m
- Serves: 4 people
- Category: Full Body Cleanse Approved, Entrees, Raw, Vegan, Vegetarian, Gluten-Free
Ingredients
For the Basil Almond Pesto
- 1 garlic clove
- 2 c basil, packed
- 1/2 c raw almonds
- juice of half a lemon
- 1/3 c extra virgin olive oil
- pinch of crushed red pepper
- sea salt and black pepper to taste
For the Zucchini Noodles
- 3 large zucchini, spiralized
- 1 pt cherry tomatoes
- 1/4 c sliced raw almonds, for garnish
- fresh basil, for garnish
Instructions
- Add all of the Pesto ingredients to a food processor and blend until you get a smooth pesto sauce. Taste and adjust the seasonings as necessary.
- Place the zucchini noodles and tomatoes in a large bowl and pour the pesto over it all. Toss to coat all the noodles and tomatoes in the sauce.
- Transfer to bowls and top each bowl with some sliced raw almonds and fresh basil. Enjoy!
