Zucchini Noodles with Sweet Corn Pesto

Zucchini Noodles with Sweet Corn Pesto

If you haven’t got a spiralizer yet, it is definitely worth investing in one. They are pretty cheap and will definitely become a staple kitchen appliance. There are so many great things you can do with them and it makes eating raw food so much easier and pleasurable. Being able to make vegetable spaghetti is awesome and it really can taste like normal pasta too!

Zucchinis are probably one of my staple foods as they have a very neutral flavour and you can do so much with them. I also love pesto and as summer is approaching and my garden is full of mint I thought I would make a refreshing mint and corn pesto. It turned out so light and creamy, yet also so deliciously filling. It ended up being a super bowl of green goodness once I had finished – with the addition of kale, rocket and sprouts. Sprouts are one of the most nutritious living foods we can eat and are considered wonder foods, they are especially high in protein and are a great addition to every meal. I usually top all my meals with sprouts!

Its super easy and quick to make and will leave you feeling much lighter and more energised than conventional pasta!

Check out my shop to see the spiralizer I use. Its light and inexpensive, and makes the perfect tool for anyone looking for new healthy alternatives.

Ingredients

  • 1 zucchini
  • a handful of kale
  • a handful of rocket
  • alfalfa sprouts (optional)
  • mung bean sprouts (optional)
  • nutrional yeast (optional)

SWEET CORN PESTO

  • 1 cup sweetcorn
  • 1 T pine nuts
  • 2 T mint leaves
  • 2 T cold pressed olive oil
  • pinch of salt

Start by making the zucchini noodles using a spiralizer.

Next blend together all the pesto ingredients in a food processor until well combined and chunky.

Mix the pesto with the noodles and kale and place on top a bed of rocket. Top with sun dried tomatoes, sprouts and nutritional yeast (the yeast gives it a slightly cheesy flavour!)

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