A healthy recipe that is also filled with taste!
I had so much fun re-creating one of my favorite, simple and healthy dishes on NBC6 South Florida! This nutrient-packed recipe is something that both kids and adult love as an alternative to your traditional pasta dish.
Follow along as the spinach pesto zoodles are prepared on NBC6 South Florida HERE …and find the full recipe below! I would love to know what you think, so add any feedback to the comments.
Spinach Pesto Zoodles
- ½ C broccoli florets, steamed and cooled (frozen okay if you don’t have access to fresh!)
- ¼ C basil leaves, packed
- ¼ C Italian parsley leaves, packed
- ½ C spinach leaves
- 1 ea small clove of garlic, roasted preferred
- 2 T tahini OR 3 T hemp seeds
- 1 tsp red pepper chili flakes (optional)
- ½ ea small lemon, juiced and deseeded
- ¼ C vegan parmesan cheese (or nutritional yeast or real cheese if preferred)
- 2 ea medium zucchini (rinsed, both ends sliced off)
- ½ C extra virgin olive oil (cold-pressed and organic preferred)
- Himalayan Salt and pepper, to taste
- Water, as needed for texture
1) In a food processor, pulse together the broccoli, spinach, parsley, garlic, lemon juice, seeds (or tahini), and cheese or nutritional yeast until a loose paste forms.
2) With the food processor running, drizzle in the olive oil until well mixed. Stope and scrape down the sides as needed.
3) Add salt and pepper to taste and continue to mix with a little water until desired consistency.
4) Using a spiralizer (vegetable peeler or mandolin), prep the zucchini into zoodles.
5) Combine the pesto with the prepared zoodles, mix well and serve!
If prefer using cooked zoodles, steam or flash boil the zoodles, drain and mix with pesto.