Description
Our dairy-free pesto zucchini pasta recipe offers a healthy twist on the classic Italian favorite. Packed with fresh ingredients like basil, garlic, and cherry tomatoes, this dish is not only flavorful but also nutrient-rich
Ingredients
Scale
4 medium Zucchini (Spiralized)
1 bunch of Basil, fresh (leaves pulled)
1 clove(s) Garlic
2 tbsp Extra virgin olive oil
1/4 cup hulled sunflower seeds
1 pinch Himalayan sea salt (or to taste)
1 fruit Lime (juiced)
1 cup Cherry Tomatoes (halved)
Instructions
- Prepare the Zucchini Noodles: Using a spiralizer, create zucchini noodles by trimming off the ends of the zucchini and securing it onto the spiralizer. Follow the instructions specific to your spiralizer model to spiralize the zucchini into noodles. If you don’t have a spiralizer, you can also use a julienne peeler or a mandoline slicer to create thin strips resembling noodles.
- Make the Pesto Sauce: In a blender, combine fresh basil leaves, garlic, extra virgin olive oil, sunflower seeds, Himalayan sea salt, and lime juice. Blend until you achieve a smooth, creamy pesto consistency.
- Combine Ingredients: Pour the prepared pesto over the spiralized zucchini noodles. Add the halved cherry tomatoes to the noodles.
- Toss Gently: Using tongs or a large spoon, gently toss everything together until the zucchini noodles and cherry tomatoes are evenly coated with the pesto sauce.
- Serve and Enjoy: Serve the dairy-free pesto zucchini noodles immediately, garnished with additional basil leaves or a sprinkle of sunflower seeds if desired. Enjoy the refreshing flavors of this light and nutritious dish!
Notes
*If you like some heat… try adding some chile to your pesto.