Zoodles with Basil Spinach Lime Pesto
Short on time? No problem! This quick zoodle recipe can be made in 5 minutes or less. Using the help from your frozen food section of your grocery store saves time and the mess. I love combining these zoodles with a grilled protein to make a complete and waist friendly meal.
Zoodles with Basil Spinach Lime Pesto
- Prep Time
5 min
- Cook Time
5 min
- Total Time
10 min
- Servings
4
- Difficulty
Super Easy
Ingredients
- 2-12oz Frozen spiraled zucchini *thawed – set on counter for 2 hours prior to making recipe
- 2 cups spinach
- 2 cups basil leaves
- 2/3 cup walnuts
- ½ cup nutritional yeast
- 3 limes, juiced
- 4 tbsp olive oil
- 1-2 tbsp water if needed to thin out the pesto
- Salt and pepper for taste
- Crumbled feta cheese (optional)
Instructions
- Transfer thawed out zucchini into a bowl and set aside.
- Combine the spinach, basil, walnuts, yeast, lime juice, olive oil and salt/pepper into a food processor with a steel blade. Process until smooth. You may have to scrap down the sides periodically and add water if the pesto is too thick. *If adding water, always start with just 1 tablespoon and increase from there. You do not want watery pesto. Taste for flavor and add more salt and pepper as needed.
- Spoon pesto onto the noodles and toss to combine. Garnish with extra nuts for crunch and perhaps some freshly crumbled feta cheese. Serve immediately.
Tips
*If your store does not have frozen spiraled zucchini, you can buy 2-3 large zucchinis and spiralize them yourself with your spiral slicer.
*This is a great side dish to go along with your favorite grilled protein or to be used as the vessel for your protein.
*This dish is served at room temperature. If you do not like room temperature food and would prefer this hot, I suggest quickly sautéing the zucchini for 2 minutes over medium heat. Once warmed through, you can add your pesto into the pan and toss to coat the zucchini noodles.
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