Zucchini Noodles
Ingredients
- 4 large zucchini, ends trimmed
- 2 cups packed fresh green leafs ( i used a mix of kale and spinach ) * 2 cloves garlic
- 1/3 cup extra-virgin olive oil
- 2 teaspoons fresh lemon juice
- 1/4 cup nutritional yeast * 1/4 cup cashews soaked in water for an hour
- sea salt and freshly ground black pepper, to taste
- cherry tomatoes and bean sprouts , optional
Preparation
Use a julienne peeler or mandoline to slice the zucchini into noodles even better if you have a spiralizer . Set aside
Combine the kale , spinach and 2 garlic cloves in a food processor and pulse until coarsely chopped. Slowly add the olive oil in a constant stream while the food processor is on. Stop the machine and scrape down the sides of the food processor with a rubber spatula. Add the lemon juice and Nutritional yeast . Pulse until blended. Season with salt and pepper
Combine the zucchini noodles and pesto. Toss until zucchini noodles are well coated. Top with tomatoes and bean sprouts , if using. Serve at room temperature or chilled
Note-if you want to cook the zucchini noodles, you can. Just add the zucchini pesto noodles to a skillet and sauté them up over medium heat before adding the tomatoes and bean sprouts . It only takes a few minutes