Transform zucchini into noodles or “zoodles” and combine them with this gluten-free, allergy-friendly pest. It’s packed with nutrient dense ingredients and turns this dish into a delicious, creamy entree. For added protein, stir a can of rinsed garbanzo beans into the pesto before tossing with the zoodles.
4 medium zucchini
1/2 cup raw unsalted pumpkin seeds, or sunflower seeds
3 cloves chopped garlic
2 tbsp gluten free tamari or soy sauce
1/4 cup lemon juice
2 cups chopped kale
1/2 cup fresh parsley
1/4 cup fresh basil
1 ripe avocado, peeled, pit removed
1/4 cup olive oil
1/2 tsp sea salt
1/4 tsp ground pepper
2 cup cherry tomatoes, sliced
Spiralize zucchini to transform them into strands of zoodles. Cut the zoodles into shorter lengths.
Gently cook them in a pan with a little olive oil over medium heat for 2 minutes.
In a food processor or blender, combine seeds, garlic, tamari and lemon juice and blend until pureed.
Add kale, parsley and basil. Pulse until blended. Add avocado and 1/4 cup olive oil and puree until smooth. Season to taste with salt and pepper.
Toss zoodles with pesto. Fold in cherry tomatoes and serve.