Raw Zucchini Pesto Noodles

CAROLINE SHANNON-KARASIK

cover of the KIWI Fall 2022 issue

Ingredients


Makes 4 servings

1 cup walnuts

3 garlic cloves

2 tablespoons olive oil

1⁄4 teaspoon sea salt

2 medium zucchini

vegan or dairy cheese, if desired

If you’re tired of sticking to the same old gluten-free standbys, you’re in luck! In her new book, The Gluten-Free Revolution, author Caroline Shannon-Karasik highlights 75 healthy and delicious recipes that your family will love—whether you need to eat gluten-free or not. Here’s one of our favorites.

Directions

To make the pesto
1. Preheat oven to 350°F. Place walnuts on a small baking sheet and roast for 5–6 minutes. Remove from oven and allow to cool for 5 minutes.

2. Add walnuts, herbs, garlic, olive oil, and sea salt to a food processor. Mix until smooth.

To make the pasta
1. Set zucchini on a cutting board and begin to pull lengthwise, using a julienne peeler. Watch as “noodles” begin to form. Continue until all zucchini has been julienned.

2. In a medium bowl, combine 2 cups zucchini pasta and 2 tablespoons pesto, stirring until combined. Top with cheese, if desired, and serve. (Additional pesto can be stored in an airtight container in the refrigerator for up to a month and also be used as a marinade for chicken).

Per Serving:


Calories: 83

Carbohydrates: 11 g

Fat: 4 g

Protein: 4 g

Fiber: 5 g

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