I adore pesto. Pesto feels decadent however with the right ingredients it’s an absolutely healthy and nutritious sauce or spread.
Today I’m sharing how to make a vegan pesto with almonds and spinach. Then we’ll top this sauce on to fresh zucchini noodles! This is a fantastic lunch or dinner idea, especially with warm weather right around the corner.
3 medium zucchini
2 cups of spinach
4 to 5 cloves of roasted garlic
1 cup of raw unsalted almonds
1/2 fresh lemon
2 to 3 tablespoons of organic virgin olive oil (more for a creamier consistency)
Pinch of sea salt
Wash and then slice the ends off of each zucchini
Slice zucchini in half and then place on spiralizer to make “noodles”
To make pesto add spinach, olive oil, almonds, garlic, lemon juice and sea salt into a food processor and pulse together until evenly combined
Dollop pesto on zucchini noodles and enjoy!
Choose Organic Ingredients When Possible
I like to buy my roasted garlic from the olive bar at Whole Foods Market