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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