This recipe is absolutely delicious - and it's vegan, gluten-free AND so quick to throw together.
Start by spiralizing one zucchini - round and round it goes! (I like the wider setting as I find this size holds the sauce better.)
I called these "groovy noodles" tonight and my pre-teen daughter is still giggling.
Some recipes for "zoodles" state that you should salt them and let them sit. I skip this step as I prefer the taste and texture when unsalted.
I called these "groovy noodles" tonight and my pre-teen daughter is still giggling.
Some recipes for "zoodles" state that you should salt them and let them sit. I skip this step as I prefer the taste and texture when unsalted.
Make your pesto sauce in a blender:
- one avocado
- 3 tbsp Epicure Pesto Mix
- 3 tbsp Grapeseed Oil
- 2 tbsp lemon juice
- 1 tbsp hemp seeds
- water to thin as desired
Heat up your frying pan and add a bit of grapeseed or olive oil. (For tonight's version, I added one thinly sliced red pepper. I cooked this quickly first in the frying pan and then added the zucchini noodles for just two minutes on high heat.)
Lovely to look at and divine to devour! I am not a vegan by any stretch of the imagination, but when I eat a plant-based diet, I just feel better.
Enjoy! And if you try this with any modifications, please let me know in the comments. (I think I might add some nutritional yeast to the sauce for a "cheesier" taste next time.)
Enjoy! And if you try this with any modifications, please let me know in the comments. (I think I might add some nutritional yeast to the sauce for a "cheesier" taste next time.)