Wednesday We Eat Vegan!! 30 June 2021

This week I found a super easy vegan recipe, zucchini noodles with basil-pumpkin seed pesto. This recipe is great for one person or a family meal. Another great thing about this recipe, you can eat it cold or warmed up, fantastic for leftovers too.

We all love our pasta, but pasta is not always healthy. By replacing pasta with zucchini noodles, you have an amazing, delicious meal that is so healthy, everyone will love this!

Happy Clean Summer Everyone!!


*Basil-pumpkin seed pesto*


· ½ small yellow onion, roughly chopped*

· garlic clove, roughly chopped

· 2 cups packed fresh basil leaves (arugula works, too)

· ½ cup pepitas (green pumpkin seeds), toasted**

· ⅓ cup olive oil

· 2 teaspoons red wine vinegar, to taste (or lemon juice)

· Pinch of red pepper flakes

· Salt, to taste

*Zucchini noodles*

· 3 large zucchini (about 1 zucchini per person)

· 1 pint cherry tomatoes (Heather served her tomatoes whole; I halved mine vertically)

· Fresh basil leaves, for garnishing


1. To prepare the pesto: In a food processor, combine the onion, garlic, basil, toasted pepitas, olive oil, vinegar and red pepper flakes. Blend until smooth and season with salt, to taste.

2. To prepare the noodles: Spiralize the zucchini with a spiralizer, or grate the zucchini the long way on a large box grater. Place spiralled zucchini on paper towels to absorb the water.

3. Toss the zucchini with pesto until well coated. Transfer the pesto noodles to a large platter and sprinkle with the cherry tomatoes. Tuck the fresh basil in to the corners to garnish.


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