Zucchini Noodles With Sunflower Seed Pesto
Oodles of zoodles forever! Seriously, I never cease to find different ways to make zucchini noodles, and I find no reason to stop trying! This was my first time making sunflower seed pesto, and I have to say, it is DAMN good. The nice thing about sunflower seeds is that they are dirt cheap, which makes them an economical choice for something like pesto. Plus, they're filled with a ton of vitamins and minerals and other important nutrients like fatty acids.
**The recipe for the sunflower seed pesto below yields a large amount, so you definitely don't want to use the whole thing for one portion of zoodles, but definitely save some for later.**
Don't forget, if you want more fun spiralized recipes, you can check out my Spiralizer Recipe Book available on Amazon, in-stores and online from Barnes and Noble, and in select Whole Foods! Makes a great Christmas gift ;) !!
Ingredients (serves 1)
- 2 medium zucchini
- 1/2 tablespoon extra-virgin olive oil
- 5 cherry tomatoes (about 1/4 cup), chopped in halves
Ingredients for Sunflower Seed Pesto (makes about 8 servings)
- 1/2 cup raw, unsalted sunflower seeds (shell off)
- 1 tablespoon filtered water
- 1 large clove garlic, chopped
- 2 cups arugula
- 1 cup fresh basil
- Juice of 2 small lemons
1. Prepare pesto first by blending together all of the ingredients until smooth, but not creamy. You want texture, but you don't want to have big chunks of sunflower seeds in there. I suggest pulsing for a few seconds at a time to get the right consistency, although it shouldn't be hard because the sunflower seeds blend easily. Set aside.
2. Cut zucchini in half crosswise, and slice off both ends. Spiralize using a small noodle blade.
3. Heat up olive oil in a large pan on medium-low heat. Add zucchini noodles, and cook for about 2-4 minutes or until zucchini begin to soften, but don't get wilted. Stir occasionally so that the zucchini noodles cook evenly.
4. When zucchini noodles are cooked, turn off heat and add a tablespoon or two of the pesto. Toss, and serve warm or cold. Top with cherry tomatoes, and transfer the rest of the pesto to a jar to save for later!