This pesto is so versatile and so quick to make and it goes with just about everything. Try it on toast with boiled eggs in the morning, mixed in with quinoa and veggies for lunch or on smashed potatoes sprinkled with a bit of cheese. Trust me. It’s gonna be your new favorite thing. Not only will you be proud you made your pesto yourself, you’ll feel like a green wonder woman – especially if you serve it with tons of fresh raw veggie noodles. I don’t often have completely raw meals and I’m not a nutritionist, but I do think that eating a little more raw food has its benefits!
Further Food Nutritionist Commentary:
By Amy Shapiro, MS, RD, CDN
Lemony Spinach Raw Pesto with Zoodles
For the pesto:
2 cups tightly packed spinach
½ cup fresh basil leaves
½ cup raw pine nuts/walnuts/macadamia nuts
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1 teaspoon lemon zest
pinch of salt
pinch of ground black pepper
For the veggie noodles:
few extra nuts/fresh tomatoes/basil or spinach leaves
1. Use a spiralizer and make noodles with the veg (if you don’t have one just use a peeler and slice strips, it would work just as well!)
2. Split the veggie noodles between four bowls.
3. Simply blend all of the pesto ingredients together in a food processor until creamy and mixed, scraping down the sides when necessary. Spoon over noodles and add any toppings.
4. Mix together and enjoy!
5. With leftover pesto, spoon into a jar and add a little extra olive oil to the top layer to keep it fresh and then refrigerate.
Per Serving: Calories: 232; Total Fat: 20g; Saturated Fat: 2g; Monounsaturated Fat: 9g; Polyunsaturated Fat: 8g; Cholesterol: 0mg; Sodium: 82mg; Potassium: 240mg; Carbohydrate: 9g; Fiber: 3g; Sugar: 3g; Protein: 4g
Nutrition Bonus: Vit A: 181%; Vit C: 26%; Iron: 6%
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