Summer’s bounty is upon us, which means fruits and vegetables are in their prime. My goal is always to consume as many live foods as possible, and this recipe for raw vegan avocado pesto with zucchini noodles, ticks every box. Not only is it completely raw and unprocessed, it is PACKED with nutrients, healthy fats, and fiber. I would eat like this every day if I could. And after consuming a giant bowl of this raw vegan avocado pesto with zucchini noodles for lunch, I am more convinced than ever that a plant based diet is the way to go.
One of the things that I love about this raw vegan avocado pesto with zucchini noodles, is that it is oil free. Yup, no olive oil needed. Not that I have any issue with EVOO, but it is so satisfying to make a dish that is completely raw and vegan, AND delicious. I usually associate the best tasting dishes with butter or olive oil, but the addition of avocado in this hearty sauce, does the trick, and then some!
I used a combination of hazelnuts and pine nuts in this batch of raw vegan avocado pesto with zucchini noodles, but am also aware that pine nuts can be super pricey. I happened to find a screamin’ deal for these ones, so bought a few bags. But if you can’t find any reasonably-priced pine nuts, use whatever nuts you have on hand—walnuts would be great. And if you don’t own a Spiralizer, just use a vegetable peeler to create long ribbons of zucchini; same great taste, just a different shape!
Raw Vegan Avocado Pesto with Zucchini Noodles
Yields 4 generous main servings
Pesto:
2 cups basil leaves – packed
2 cups fresh spinach – packed
2 avocados
5-6 cloves garlic
2 lemons – juiced
1/2 cup raw pine nuts (or nuts of your choice)
1/2 cup raw hazelnuts
2 T. raw hemp seeds
1/2 t. salt
1/2 t. freshly ground pepper
1/2 t. garlic powder
pinch of chili flakes
Noodles:
6 zucchini – spiralized or peeled into ribbons with vegetable peeler
1/2 cup cherry tomatoes – halved
1. Place all the ingredients for the pesto in a food processor, with the spinach and basil on the bottom. Pulse until it starts to form a sauce. Scrape down the sides with a spatula, and continue blending until smooth.
2. Make the zucchini noodles on your Spiralizer, or peel into ribbons with a vegetable peeler.
3. Place the noodles in a large bowl, then top with the sauce. Use tongs to mix and stir until the noodles are thickly coated. Separate into bowls, then top with halved cherry tomatoes, a sprinkle of nuts, hemp seeds, and more freshly ground pepper. Enjoy!
If not serving right away, store the sauce and noodles separately in air tight containers in the fridge.
