For the pesto:
- 1 cup (170 grams) green peas, thawed if frozen, or use fresh
- 3 cups (100 grams) raw spinach
- 4 tbsp (60 mL) fresh lemon juice
- 1 cup (30 grams) fresh basil
- 4 tbsp (16 grams) nutritional yeast
- 4 cloves (18 grams) garlic
- 3 tbsp (45 mL) water
- 1/3 cup (30 grams) raw cashews
- 1/2 – 1 tsp sea salt, to taste
For the zoodles and broccoli:
- 4–5 medium zucchinis (1000 grams), spiral sliced into noodles
- 6 cups (600 grams) raw broccoli, chopped and then steamed
- To make the pesto, add all of the ingredients to a food processed or high-powered blender and mix until smooth and creamy.
- To make the zoodles, using a spiralizer, make thick noodles out of the zucchini.
- Heat a non-stick pan over medium-high then add the zucchini noodles and cook for 2-3 minutes until tender. Do not overcook. They should still be a little crunchy but still tender to the bite
- Let them sit in the pan for a few minutes then strain them to remove any excess water.
- Add to the zoodles to a bowl, mix in the pesto and steamed broccoli and serve immediately.
- Serves 4.
Nutrition facts listed below are for the entire recipe. If you’re just making the pesto, an entire batch comes in at: 47C/14F/27P, 397 calories, 17 grams fibre.
You may need to cook your zucchini noodles a little longer based on how thick they are. I like them quite thick, so I usually let them cook about 6-8 minutes. Either way, just make sure you drain them after cooking so you don’t end up with watery pesto!
To add more protein to this dish, try adding in baked tofu, shelled edamame or chickpeas.
- Serving Size: 1
- Calories: 194
- Sugar: 10
- Sodium: 133 mg
- Fat: 5 g
- Carbohydrates: 30 g
- Protein: 14 g
Keywords: pesto zoodles, pesto zucchini noodles