zucchini noodles with spinach pesto
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Zucchini Noodles with Spinach Pesto

Zucchini Noodles are such a delicious and healthy option! Although I really do love my pasta, zucchini noodles are definitely up there. They are a great low-carb alternative to pasta and really are so delicious with this spinach pesto, or even tomato sauce or tahini. I have always had trouble eating zucchini raw, but somehow when they are in noodle form they taste 100,000,000 x better. You do need a spiralizer for these zucchini noodles, but you can find them in lots of places or on amazon for just $10. You don’t need anything fancy, I’ve used both handheld and larger sized spiralizers, and both work great! I would recommend a small handheld size, though. All together, this meal takes not even 10 minutes to make, it’s so great! I eat zucchini noodles all the time in the summer because it’s so refreshing and I love to grow my own zucchinis in my garden! Once you try these noodles, you will be hooked, I swear! They also make a great putluck addition, my friends always love them – I’ve got my family and roomate hooked! Zucchinis are packed with lots of awesome vitamins, minerals and potassium and the spinach pesto is a great source of iron and healthy brain food from the walnuts, so let’s dig in!

zucchini noodles with spinach pesto

 

zucchini noodles with spinach pesto

Ingredients
  1. 1 large zucchini
For the pesto
  1. 2 handfuls of baby spinach
  2. a few sprigs of cilantro or basil
  3. 1 handful of walnuts
  4. 4 tbsp olive oil
  5. 1 small garlic clove
  6. salt and pepper to taste
Instructions
  1. Wash and spiralize the zucchini and set aside.
  2. Add the spinach, cilantro, walnuts, olive oil, garlic, salt and pepper to a food processor. Blend until creamy, about 2 or 3 minutes.
  3. Add 1-2 tbsp of pesto to the zucchini noodles and mix well. Enjoy!
Notes
  1. I used the leftover olive oil from my sundried tomatoes jar, which adds some great flavour!
  1. 1 large zucchini
For the pesto
  1. 2 handfuls of baby spinach
  2. a few sprigs of cilantro
  3. 1 handful of walnuts
  4. 4 tbsp olive oil
  5. 1 small garlic clove
  6. salt and pepper to taste
Instructions
  1. Wash and spiralize the zucchini and set aside.
  2. Add the spinach, cilantro, walnuts, olive oil, garlic, salt and pepper to a food processor. Blend until creamy, about 2 or 3 minutes.
  3. Add 1-2 tbsp of pesto to the zucchini noodles and mix well. Enjoy!
Notes
  1. I used the leftover olive oil from my sundried tomatoes jar, which adds some great flavour!

    

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