Zucchini Pasta with Pesto
Zucchini Pasta with Pesto
Prep
15min
Total
15min
Servings
2
Ingredients
8
Level
Easy
Prep
15min
Total
15min
Servings
2
Ingredients
8
Level
Easy
Recipe by:Susanna Liang
Zucchini Pasta with Pesto
Prep:15minTotal:15minServes:2
Ingredients
Zucchini Pasta
Pesto
Directions
  1. Use a julienne peeler or spiraliser to turn zucchini into noodle-like strips. The julienne peeler can be bought in kitchen stores, and cuts things in long strips.
  2. Put all the zucchini noodles in a bowl and sprinkle with ½ teaspoon salt. Use your hands and stir it well, mixing the salt evenly. Allow the noodles to sit for about half an hour so that water can be drained.
  3. To make the pesto: Combine the basil, extra virgin olive oil, lemon juice, pine nuts, almonds, garlic (peel first) and salt in the blender. Blend until it’s completely smooth.
  4. Once you see water leave the zucchini noodles, drain out as much water as possible. If the noodles are too salty, you may want to rinse it. Pour the pesto into the zucchini and stir it well.
  5. Transfer it on a plate and add some extra basil leaves on top.
Ingredients
Zucchini Pasta
Pesto
Directions
  1. Use a julienne peeler or spiraliser to turn zucchini into noodle-like strips. The julienne peeler can be bought in kitchen stores, and cuts things in long strips.
  2. Put all the zucchini noodles in a bowl and sprinkle with ½ teaspoon salt. Use your hands and stir it well, mixing the salt evenly. Allow the noodles to sit for about half an hour so that water can be drained.
  3. To make the pesto: Combine the basil, extra virgin olive oil, lemon juice, pine nuts, almonds, garlic (peel first) and salt in the blender. Blend until it’s completely smooth.
  4. Once you see water leave the zucchini noodles, drain out as much water as possible. If the noodles are too salty, you may want to rinse it. Pour the pesto into the zucchini and stir it well.
  5. Transfer it on a plate and add some extra basil leaves on top.
Directions
  1. Use a julienne peeler or spiraliser to turn zucchini into noodle-like strips. The julienne peeler can be bought in kitchen stores, and cuts things in long strips.
  2. Put all the zucchini noodles in a bowl and sprinkle with ½ teaspoon salt. Use your hands and stir it well, mixing the salt evenly. Allow the noodles to sit for about half an hour so that water can be drained.
  3. To make the pesto: Combine the basil, extra virgin olive oil, lemon juice, pine nuts, almonds, garlic (peel first) and salt in the blender. Blend until it’s completely smooth.
  4. Once you see water leave the zucchini noodles, drain out as much water as possible. If the noodles are too salty, you may want to rinse it. Pour the pesto into the zucchini and stir it well.
  5. Transfer it on a plate and add some extra basil leaves on top.
Notes

Raw-Vegan-Zuchini-Pesto-Pasta-638x300

Susanna Liang

Chef: 

Divine Healthy Food is a vegan blog, focusing on plant based foods, great taste and health. Susanna’s food philosophy: eating should be enjoyable and nourishing. We should eat for health and nothing else.