Pesto Zoodles
Time
10 mins
Vegetable spaghetti covered in a fresh pesto sauce.
Course:
Main Course, Salad, Side Dish
Serves: 4 servings
Gather
- 1 cup fresh basil leaves
- 2 tablespoons ground almonds plus extra for decoration
- 2 tablespoons nutritional yeast plus extra for decoration
- splash of milk (we used unsweetened carton coconut)
- 3 medium courgettes
- 3 or 4 cherry tomatoes halved
Prepare
-
Put the basil, almonds, nutritional yeast, salt and pepper in a blender with a splash of milk, Blend until you have a smooth creamy consistency - add more milk as necessary.
-
Spiralise your courgettes (alternatively cut into long strips or grate).
-
Mix the pesto sauce into the noodles and ensure everything is equally covered. Put in a bowl and toss the tomatoes on top.
-
If desired, mix equal amounts of ground almonds and nutritional yeast and rub together with your fingertips until combined. Sprinkle over the noodles just before serving. Add extra black pepper if desired.
-
Enjoy!
Tips & Storage
- This is best made and served immediately.
- Can be stored in the fridge for a couple of days although the noodles will start to lose their shape (tip, add leftovers to a buddha bowl)!
- Customise the pesto to your liking - add garlic, change the nuts, add a few chilli flakes, use oil instead of milk.
- If you want a more saucy noodle, double the amount of pesto.
- Make the pesto and use to add to your regular salads - pesto will keep in the fridge covered for up to three days (check the date on your milk if using).
