I’ve had one of those veggie spiralizers for awhile now and am disappointed in myself for not having taken very much advantage of it yet. Zucchini noodles are all the rage it seems lately, and to be honest, rightfully so.
I was at my professor’s house the other day for a group gathering and she has an incredible garden that was overflowing with basil, so I got inspired to make some pesto. I paired it with zucchini noodles and it was an incredibly refreshing meal. It’s coming to the end of zucchini season, so hit up your local farmers market and get on it.
As it turns out, you don’t need a fancy tool to make zucchini noodles– just a veggie peeler will do the trick. I added a little bit of carrot noodles to this too.
Making this meal takes about 5 minutes. You just whip up the pesto and grate your noodles and eat it! You can cook the zucchini noodles if you’re wanting something more hearty, but for these last warm days, the cold crispy noodles are really good.
Lemony Cashew-Basil Pesto recipe:
(makes ~4 servings)
3–3½ tbsp freshly squeezed lemon juice (~1 lemon juiced)
1 large clove garlic
¾ tsp sea salt
freshly ground black pepper to taste
1 tbsp water
2 tbsp extra-virgin olive oil (optional, for oil-free version add 1-2 tbsp extra water)
1 cup raw cashews (or whatever nut you have/like– walnuts, almonds would work. Honestly, who has pine nuts on hand?)
2½–2¾ cups (packed) fresh basil leaves and tender stems
2 zucchini made into noodles with spiralizer or veggie peeler
Combine all ingredients in food processor/Magic Bullet. I had to add quite a bit more water and oil to get it to the right consistency. I added a few pinches of a nice herb blend to it for extra flavor, so feel free to add spices. I also added 1 tbs+ of nutritional yeast, which is used in many vegan cheese replacements and has a nice nutty, parmesan-like flavor. It’s a nice thing to have on hand, but adjust the salt accordingly because I did not and it was a little too salty.