Lemony Spinach Raw Pesto with Zoodles

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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:

Enjoying plant focused meals is not only great for our environment but great for our bodies too as they allow us to fill up on water, fiber, vitamins and minerals. This dish focuses on zucchini noodles and adds herbs, spices and heart healthy fats that help our bodies absorb the fat soluble vitamins they contain. We can’t absorb beta carotene from carrots with out them! For those of you looking to lose weight, following a paleo diet, or avoiding gluten, this low calories meal will satisfy your pasta tooth and your nutrition goals all in one!

By Amy Shapiro, MS, RD, CDN

Lemony Spinach Raw Pesto with Zoodles

  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Servings: 4

Ingredients

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:
2-3 courgettes/zucchinis
3-4 carrots

Topping:

few extra nuts/fresh tomatoes/basil or spinach leaves

Instructions

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.

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.

Nutrition Information

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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2 thoughts on “Lemony Spinach Raw Pesto with Zoodles

  1. Gotte

    Wonderful meal to make during the spring/summer months! The fresh vegetables make you feel healthy and light after eating them. Such a great low carb alternative to pasta! I am definitely going to keep making this all summer long!

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  2. HolisticHealthinista

    There are so many benefits to eating a raw meal, you will definitely be taking in more nutrients as opposed cooked meals. This was the perfect simple Spring meal to make for lunch or dinner. I used walnuts to make my pesto and shredded my carrots instead of spiralizing them since they were too small.

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