20 September 2010

No Meat Zone Recipes: Vegan Raw Zucchini Noodles with Basil Pesto and Tomatoes


Raw Zucchini Noodles with Basil Pesto and Tomatoes

Julienning the Zucchini into long, thin strips creates mock noodles with just the right texture, and they’re packed with fibre & water unlike heavy, starchy pasta. But it’s the zesty Basil Pesto and juicy Cherry Tomatoes that make this dish so heavenly – nothing can beat homemade Pesto!

Ingredients: (2 servings)
  • 2 medium sized Zucchini
  • handful of Cherry Tomatoes, halved
  • 1 Tblsp. Sundried Tomatoes, chopped
  • Gomasio to sprinkle on top (or finely chopped Almonds/Sunflower Seeds)
For the Basil Pesto: (from The 30-Minute Vegan: Over 175 Quick, Delicious, and Healthy Recipes for Everyday Cooking) – makes 1 cup
  • 1 1/2 cups fresh Basil leaves, packed
  • 1/4 cup plus 2 Tblsp. Pine Nuts
  • 1/2 cup plus 2 Tblsp. Olive Oil
  • 2 Tblsp. freshly squeezed Lemon Juice
  • 2-3 Garlic cloves (I used 3…)
  • 1/2 tsp. Sea Salt
  • 1 tsp. Nutritional Yeast (optional)

- After washing the Zucchini, cut the tops & tails off and, using a Mandoline, julienne into long, thin strips (make sure they are not too thick). Place in a large bowl, along with the Cherry Tomatoes and Sundried Tomatoes.

- Combine all the ingredients for the Pesto in a food processor or high-speed blender, and blend until mostly smooth.

- Mix Pesto with Zucchini Noodles (you may only need half the batch), and top with Gomasio.

*Enjoy, guilt-free!

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Rebecca Berger | @veggiebex
Rebecca is the author of Blissfully Vegan. She currently lives in Hong Kong where she works as a model and is obtaining her Masters in Holistic Nutrition through an online program.

Photo credit: Rebecca