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Lemony Spinach Raw Pesto. And oodles of carrot and zucchini noodles.
Topped with crunchy nuts, fresh summer tomatoes and a few more leaves for good measure. This recipe has fast become one of our favourites – fresh pesto is the absolute best. The perfect Summer/Autumn meal, it’s light and fresh; the fact that it’s raw and vegan just a bonus. The nuts give it a great texture, while the lemon (my favourite part) gives it an amazing zesty kick and I promise cheese lovers (me included) won’t even miss the lack of parmesan. Store bought pestos are always filled with high FODMAP ingredients, such as dairy and sometimes garlic or onion too. This insanely easy recipe has none of those and is a green nutritional powerhouse ready to give your dinner a boost.
The raw noodles are the second big component of this recipe and my spiralizer that I use to make them, is one of my favourite kitchen gadgets. Even if you’re not into the raw thing, you can still spiralize your vegetables and then steam them, for a great alternative to pasta or spaghetti.
This pesto is so versatile and so quick to make. And it goes with just about everything. Try it on toast with boiled eggs in the morning, mixed in with quinoa and veggies for lunch or on smashed potatoes sprinkled with a bit of cheese.
Lemony Spinach Raw Pesto with Zoodles
Author: Emma
Cuisine: Italian
Prep time:
Cook time:
Total time:
Serves: 4
Raw, vegan and low-FODMAP.
Ingredients
- For the pesto: 2 cups tightly packed spinach
- ½ cup fresh basil leaves
- ½ cup raw pine nuts/walnuts/macadamia nuts
- 3 tbsp extra-virgin olive oil
- 2 tbsp lemon juice
- 1 tsp lemon zest
- Pinch of salt
- Pinch of ground black pepper
- For the veggie noodles:
- 2-3 courgettes/zucchinis
- 3-4 carrots
- Topping:
- A few extra nuts/fresh tomatoes/basil or spinach leaves
Instructions
- Use a spiralizer and make noodles with the veg (if you don't have one just use a peeler and slice strips, it would work just as well!)
- Split the veggie noodles between four bowls.
- Simply blend all of the pesto ingredients together in a food processor until creamy and mixed, scraping down the sides when necessary. Spoon over noodles and add any toppings.
- Mix together and enjoy!
- With leftover pesto, spoon into a jar and add a little extra olive oil to the top layer to keep it fresh and then refrigerate.
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