Zoodles With Raw Pesto Sauce

So I finally got my spiralizer and immediately put it into action by making zucchini noodles today. It’s actually amazing how easy it is to use the spiralizer! I made the long real zoodles in literally couple minutes, the sauce in another couple minutes, mixed everything and there you go – super delicious raw vegan noodles are all mine to eat! And then washing everything barely took 5 minutes – just rinse the blade and the spiralizer base under running water and that’s it. Grrreat, very happy.

Now, the zoodles. Ohh, they’re sooo delicious! And as zucchini itself is very bland, the sauce defines the taste of the whole thing. As I used a raw vegan garlic pesto recipe I got pesto zoodles. The texture is also awesome – so crunchy. Next time I’ll probably try warming up zucchini in tap water before zoodling it and see if it makes the raw noodles even closer to the classic thing (I love this little trick btw, and use it a lot with other veggies). Either way, I’m in love with this stuff and will be making lots of different zoodle varieties.

Speaking of zucchini, it is very important to get them from organic stores – as you probably know most of our zucchinis in America are GMO. So to make sure I don’t overload on some unknown vegetable in the shape of zucchini I always get mine at PCC/Whole Foods. And they taste really good.

Zoodles With Raw Pesto Sauce

Zoodles With Marinated Mushrooms recipe

Ingredients:

  • 1 organic medium zucchini, spiralized
  • 3 tbsp pesto sauce
    • 1/4 cup almonds or cashews
    • 1 small garlic clove
    • 3-4 tbsp chopped basil
    • 3-4 tbsp chopped parsley
    • 1/2 tbsp maple syrup
    • 1/2 tbsp grapeseed oil
    • 1/2 tbsp lemon juice
    • dash of salt and black pepper
    • 2 tbsp water

Preparation:

Place all ingredients for the sauce in your Vitamix and blend on high power. Add water as necessary, so you could get a sauce with consistence of sour cream. When all blended, mix in with the zoodles.

I topped my pesto zoodles with marinated mushrooms and decorated with avocado and red and yellow tomatoes. But I’m sure any toppings and combination would work perfectly in this dish. Enjoy 🙂

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