Vegan Pesto Two Ways With Vegetable Noodles

Vegetable noodles (zucchini or spaghetti squash) and homemade pesto is a great healthy swap when yearning for comfort food. Once you’ve made the pesto, there are so many creative ways to enjoy it from flatbread and pizza to eggs, veggie dip to chicken marinade and more.

You can use your spiralizer to make zucchini noodles or bake a spaghetti squash and use a fork to scrape out the strands! Then simply toss the noodles in our pesto, add in additional veggies and lean protein for a complete meal and heat it all in a skillet (or eat it cold!).

Try tossing noodles with in our pesto, fresh chopped spinach, roasted or raw cherry tomatoes and chickpeas. Garnish with organic sprouted sunflower or pumpkin seeds and you’re done! Five minutes to a colorful, comforting and warming meal, without all the carbs of pasta!

You can also use the pesto on black rice, in a quinoa bowl, as sandwich or salad dressing, mixed into soups…. the possibilities! Get creative. It stays well in the fridge or freeze it!

Here are two pesto recipes, one with spinach and the other using garlic scapes. Enjoy!

Spinach and Sunflower Seed Pesto

Ingredients:

*use organic when possible

1 cup greens such as spinach, basil, parsley or kale
½ cup olive oil
One clove of garlic
Juice squeezed from half of a lemon
¼ cup nuts such as walnuts, almonds, pine nuts or sunflower seeds
¼ cup of our vegan parmesan cheese or nutritional yeast

1 tsp Spirulina (optional)

Sea salt to taste

Garlic Scape Pesto

3/4 cup of garlic scape (chopped)

1 cup of microgreens (we used kale, if you don’t have microgreens use any leafy green veggie)

1/2 cup of raw organic sunflower seeds (we love “Go Raw” brand)

1/2 cup of EVOO

1/4 cup of nutritional yeast or use our vegan Parmesan (see link above)

Juice of 1 lemon

3 tbsp of water (add more or less depending on your preference)

Himalayan Sea Salt to taste

Blend either pesto recipe in a high-speed blender for a few minutes and serve over the noodles.