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Seedy Pesto Zucchini Noodles
by healthylittlevittles

💚 Recipe:

~6-8 cups (20 oz) zucchini noodles⠀
Seedy Pesto (below)⠀
10 oz cherry tomatoes (golden or red)⠀
vegan parmesan for garnishing (opt.)⠀
Seedy Pesto⠀
1/4 cup olive oil⠀
1/4 cup raw pumpkin seeds⠀
1/4 cup raw sunflower seeds⠀
1/4 cup raw hemp seeds⠀
3 ounces fresh basil leaves⠀
0.5 ounces fresh parsley⠀
1 large handful of spinach leaves⠀
1/2 cup frozen peas, thawed⠀
1/4 cup nutritional yeast flakes⠀
1 teaspoon minced garlic⠀
1 tablespoon lemon juice⠀
1 teaspoon salt⠀
pinch pepper⠀

Preheat your oven to 450 degrees F.⠀
Wash and place your cherry tomatoes on a parchment-lined baking sheet and drizzle with olive oil and sprinkle with salt⠀
Roast the tomatoes for about 10 minutes until the skins start to break and juice.⠀
Thaw your peas in the microwave, covered with water. Drain and set aside.⠀
Blend all the pesto ingredients together in your food processor/blender, including the peas, making sure the and basil is blended fully but it’s ok to have chunks of seeds for added texture.⠀
Heat a non-stick skillet over medium heat with a tablespoon of olive oil. Add the zucchini noodles to the skillet, sprinkle lightly with salt and pepper and saute them for about 5 minutes tossing occasionally.⠀
Add the pesto to the skillet, toss to combine.⠀
Serve the pesto zoodles into bowls and top with roasted tomatoes and garnish with vegan parmesan cheese and additional seeds if desired.⠀
Store leftovers in the fridge and consume within a couple of days. Enjoy!
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