This was one of the most delicious things I've made in a while. Raw, vegan, and gluten-free. There's really not much more one could ask for! The original recipe has quite a bit of oil and pine nuts, so I pretty much halved all of that. Ever since starting on this weight-loss competition at my work, I've gotten increasingly conscious about things like this! It's a good life-style change : ) Everything in moderation, even delicious things like olive oil and pine nuts.
Zucchini Noodles with Sun-dried Tomato Pesto
adapted from Craving Greens
1 large serving (600 calories)
Ingredients:
1 medium zucchini
1/2 cup basil, packed
1/4 cup sun-dried tomatoes, packed in oil
2 Tbs oil (from sun-dried tomato jar)
2 Tbs pine nuts
1 Tbs. toasted pine nuts, to garnish
2 Tbs. nutritional yeast
1 clove garlic, minced
salt and pepper to taste
Instructions:
1. In a food processor, combine basil, sundried tomatoes, oil, 1/4 cup pine nuts, yeast, and garlic and process until smooth. Season with salt and pepper to taste.
2. Spirilize (or grate or julienne) zucchini into "noodles".
3. Toss zucchini with pesto until well combined. Garnish with pine nuts and eat immediately.
Zucchini Noodles with Sun-dried Tomato Pesto
adapted from Craving Greens
1 large serving (600 calories)
Ingredients:
1 medium zucchini
1/2 cup basil, packed
1/4 cup sun-dried tomatoes, packed in oil
2 Tbs oil (from sun-dried tomato jar)
2 Tbs pine nuts
1 Tbs. toasted pine nuts, to garnish
2 Tbs. nutritional yeast
1 clove garlic, minced
salt and pepper to taste
Instructions:
1. In a food processor, combine basil, sundried tomatoes, oil, 1/4 cup pine nuts, yeast, and garlic and process until smooth. Season with salt and pepper to taste.
2. Spirilize (or grate or julienne) zucchini into "noodles".
3. Toss zucchini with pesto until well combined. Garnish with pine nuts and eat immediately.
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