Zucchini Noodles with Rocket Pesto
If you’re trying to cut down on wheat and gluten, vegetable noodles are a wonderful option. Quick and easy to make, they add colour and substance to meals without that heavy after-pasta feeling that can really weigh you down. Then just add the green magic of pesto.
Ingredients
- 2 large zucchini
- 2 T coconut milk
- juice of one lemon
- 1 t garlic salt
- black pepper to taste
- 4 C fresh rocket
- 3 T nutritional yeast
- zest of one lemon
- 1/3 C olive oil
- 1 T coconut oil
Method
Spiralize or grate the zucchini. Then strain and salt them to get rid of the excess water. Blend the coconut milk, lemon, garlic salt, pepper in a food processor or blender until smooth. Add the rest and blend again until smooth. You can warm the noodles or enjoy them raw. Serve with the pesto over the noodles. Mix well. Serves 2-3.