Summa’ summa’ tiiiimmmeee… Anyone else basking in the glory of hot summer days?? Herb Pesto Zoodles will cool you off and refresh even the stickiest evenings!
This past weekend, John and I traveled to Virginia Beach to meet up with his best friend and spend some time doing beach-y things and hanging out. It was a blast! We had drinks on the boardwalk, swam in the ocean, and napped on the beach. John had oysters for the first time and bought his first ever pair of flip-flops! Gasp!
After a few too many drinks and about 25 hours on the road, (I know. Gag.) I’m very ready for some light and clean meals. Now, I did a pretty good job packing healthy snacks and finding good restaurants but I’d be lying if I said I didn’t eat a totally non-vegan donut before we left. It was covered in coconut…. That’s healthy right?!
Oh well. No harm in indulging every now and then.
P.S. If you ever go to Virginia Beach, PLEASE check out Green Cat for their smoothies and bowls. I was in acai bowl, green juice, succulent, trendy jewelry, white girl heaven.
Ok back to these Herb Pesto Zoodles. I say herb pesto because why should pesto just be limited to basil?! I love basil, but like I said in my Simple Herb Salad post, I have a lottttt of herbs in my garden to use up. Why not throw them in the blender and pour it over everything??
I left this dish raw because it’s refreshing but also to preserve some of the sensitive nutrients that can be destroyed by heat. I also left the oil out of the pesto sauce to keep the calories and fat down. I promise you won’t miss it!
I leave you with these hilarious pictures of John who decided he’d had enough of always waiting for me to take a million pictures of our dinner before we eat. He laid down on the brick patio where I set up my mini photo studio with the cat and insisted I take his picture. You’re welcome for these. Enjoy.
Light, refreshing, and deliciously healthy, Herb Pesto Zoodles make the perfect summer meal! With no added oil, and plenty of raw greens, it's detoxifying without chugging green sludge!
- 2 medium zucchini
- 1 cup spinach
- 1 cup mixed herbs (I used basil, parsley, and mint)
- Juice of ½ a lemon
- ¼ cup walnuts
- 1 T nutritional yeast (optional)
- 1 clove garlic
- ¼ tsp. each salt & pepper
- 4-6 Tbs. water
- Add all ingredients except zucchini to a food processor or blender (I used my bullet attachment) and blend until will combined. Add more water for thinner consistency.
- Use a spiralizer, julienne peeler, or julienne attachment of a mandolin to turn the zucchini into noodle-like shapes.
- Toss about half the pesto with the noodles and serve immediately. Enjoy!