Vegan Pesto Zucchini Noodles
Ingredients
- 4-5 zucchini
- 1 cup mini cherry tomatoes
- 1 corn on the cob
Pesto
- 2 cups basil
- 1/2 teaspoon minced ginger
- 1 cup spinach
- 1 tablespoon Califia Farms almond milk
- 2 garlic cloves
- 1/2 cup olive oil
- juice of 1 lemon
- 1/4 cup walnuts
- Salt and pepper to taste
Preparation
Make your pesto in a blender or food processor by mixing basil, ginger, spinach, almond milk, garlic, oil, lemon juice, walnuts, and salt and pepper. Blend well and set aside.
Peel your zucchini and cut your corn off the cob.
In a skillet with a drizzle of oil, heat up and burst your halved cherry tomatoes, mixing every few minutes for about 15-20 minutes.
Add in your corn and stir.
Add in your zucchini noodles and pesto, mix well, and cook down the zucchini noodles.
Serve and enjoy.
