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Zucchini Noodles With Spinach Pesto is a Yummy Weeknight Dinner

PREP TIME
10 min
COOK TIME
10 min
YIELDS
2 servings

This easy vegan spinach pesto recipe is perfect if fresh basil is out of season, above your budget or difficult to find. Pair it with your favourite noodles or enjoy with fresh zucchini noodles for a healthy alternative.

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Ingredients

1 ½
cups fresh spinach (firmly packed)
1
clove garlic (optional)
2 ¼
tsp lemon juice
¼
tsp sea salt
½
cup walnuts
cup olive oil
2
medium zucchinis
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Directions

Notes

Tip: Spinach pesto keeps extremely well in the fridge for up to 4 days. Note: a food processor is required for this recipe.

Step 1

Add spinach, garlic, lemon juice and salt to your food processor. Process until spinach is completely processed and garlic is reduced (about 45 seconds).

Step 2

Add remaining ingredients (walnuts and olive oil) to the food processor mixture. Process again until walnuts are fine, resembling pesto.

Step 3

To make your noodles, peel your zucchini (remove outer green peel).  Use a clean vegetable peeler (or a vegetable spiralizer if you have one) to slice zucchini into “noodles.”

Step 4

Place noodles and sauce into a large bowl and gently stir using two spoons until well combined. Enjoy immediately.

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