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+ servings

Vegan Pesto & Zucchini Noodles

A light and healthy dish for lunch or dinner!
Print Recipe

Ingredients

  • 3 medium zucchini
  • 2 cups of spinach
  • 4 to 5 cloves of roasted garlic
  • 1 cup of raw unsalted almonds
  • 1/2 fresh lemon
  • 2 to 3 tablespoons of organic virgin olive oil more for a creamier consistency
  • Pinch of sea salt

Instructions

  • Wash and then slice the ends off of each zucchini
  • Slice zucchini in half and then place on spiralizer to make "noodles"
  • To make pesto add spinach, olive oil, almonds, garlic, lemon juice and sea salt into a food processor and pulse together until evenly combined
  • Dollop pesto on zucchini noodles and enjoy!

Notes

Choose Organic Ingredients When Possible
I like to buy my roasted garlic from the olive bar at Whole Foods Market
Servings: 3
Author: Healthy Grocery Girl