Zucchini Noodles with Pesto

Zucchini noodles with Pesto
Serves 4
This gluten free alternative to noodles is very simple to make and is delicious.
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
  1. 1 small zucchini (spiralized)
  2. pesto
  3. raw parmesan
  4. chopped organic tomatoes
Spinach basil pesto
  1. 1 cup raw walnuts
  2. 1 clamshell pack of organic basil
  3. 1 garlic clove
  4. 2 cups organic baby spinach
  5. 1/2 teaspoon salt
  6. 1/4 t. black pepper
  7. Olive Oil to consistency
Raw Parmesan "Cheeze"
  1. 1 cup Brazil Nuts
  2. 1 t. chopped garlic
  3. ½ t. salt
  4. 1 T. nutritional yeast
For the Pesto
  1. Process walnuts, basil, spinach and garlic in the food processor until combined. (You may need to scrape down the sides once or twice).
  2. Add ,salt and pepper and pulse a few times.
  3. With motor running, pour in olive oil until a desired consistency is reached.
  4. Add more salt if necessary. (You want to aim for a consistency somewhere in between a liquid and a paste).
For the Raw "Parmesan Cheeze"
  1. Pulse all ingredients in a food processor until light and fluffy.
  2. Refrigerate for up to 5 days, and enjoy as a topping on any savory dish!
  1. The pesto is great as a dip, a sauce, or a spread.
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