It’s April 23, 2020 and spring has sprung here in Harbor Country, MI … but so has a CRAZY pandemic that’s caused a lot of heartbreaking chaos. And yet in the midst of this unprecedented event, I’m seeing many humans pivot in beautiful and amazing ways to adapt quickly to a new “normal for now.” Does anyone else feel like you’ve unintentionally opened a small restaurant in your home, open for breakfast, lunch, dinner, dessert and SNACKS?! I LOVE spending time in my kitchen and even I’m feeling fatigued from the demands of cooking in quarantine. So, I wanted to post a FEEL GOOD RECIPE and VIDEO to help you feed your belly and fuel your soul RIGHT NOW! This Pepita Pesto Zoodle Noodle Salad is:
- EASY FOR ANYONE
- 100% CRAVEABLE
- A FAVORITE FROM MY COOKBOOK
- ADAPTABLE FOR QUARANTINE COOKING
I invite you to gather your ingredients, then meet me in the kitchen for YOUR COOKING PRACTICE, where we’ll explore the idea of using cooking as a moving meditation, to calm the mind and experience a little self care, while nourishing yourself and/or family. We might just end in shavasana atop the kitchen island or next to the stove on the floor, because during this unique time, we’re all finding NEW NORMALS and some of them feel prettttty, pretttty good!
Vegan Pesto Zoodle Noodle Salad
Sick of cooking under quarantine? This super simple vegan pesto zucchini noodle salad will make your mouth smile – promise! Option to make them vegan or with cheese.
Ingredients
Pesto Sauce
- 1 1/2 cups stemmed & loosely packed fresh basil leaves
- 2 cups stemmed & loosely packed fresh baby spinach leaves
- 1/4 cup pepitas (any pumpkin seed or nut will do)
- 1 clove garlic peeled
- 6 tablespoons olive oil (any neutral oil will do)
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons nutritional yeast (or 1/3 cup grated hard cheese of choice)
- 3/4 teaspoons kosher salt (any salt will do)
- 1/2 teaspoon honey or agave or sugar
- 1/2 teaspoon ground black pepper (freshly ground if available)
Zucchini Noodles
- 4 large zucchini
Optional Garnish
- Zest of 1 lemon
- Fresh basil leaves
- Pepitas
Instructions
Make the Pesto Sauce
-
Combine all the ingredients for the sauce, starting
with the basil and ending with the pepper, in a blender or food processor
fit with the blade attachment. Pulse until well combined but not completely
smooth, about 1 minute.
Make the Zucchini Noodles
-
Cut off the ends of the zucchini. Use a spiralizer
tool or mandoline with a julienne blade to make zucchini noodles about the
size of spaghetti.
Let's Eat!
-
Place the zucchini noodles in a medium bowl and drizzle about
1⁄2 cup of the pesto over the top. Use a large spoon and fork or tongs to gently
toss to coat. Sample a bite and decide if you’d like to add more pesto. Garnish
with the lemon zest, fresh basil leaves, and pepitas. Enjoy immediately, or
store covered in the refrigerator for up to 2 days. If you store, zucchini contains
a good amount of water—so make sure to drain any excess liquid before
serving.
The remaining pesto can be stored in an airtight jar in the refrigerator for 3 to
5 days or frozen for up to 1 month.
Recipe Notes
EASY INGREDIENT SUBSTITUTIONS
NO BASIL AND/OR SPINACH? THESE CAN BE REPLACED BY 3 CUPS KALE OR OTHER GREEN SUCH AS CHARD OR ARUGULA.
NO BASIL? REPLACE WITH SPINACH OR ANOTHER NEUTRAL GREEN AND TRY TO ADD 2 TABLESPOONS OF ANOTHER FRESH HERB, LIKE SAGE, TO REPLACE THE HERBACEOUS (LOVE THAT WORD) BASIL FLAVOR. IT WILL TASTE DIFFERENT, BUT STILL DELICIOUS!
NO GARLIC? USE 1 PIECE OF SHALLOT SIMILAR IN SIZEW TO 1 CLOVE GARLIC OR 1 TABLESPOONS CHOPPED ONION (YELLOW, WHITE OR RED)
HAVE AN INGREDIENT SUBSTITUTION QUESTION? LEAVE A COMMENT OR DM ME ON INSTAGRAM @THIRDCOASTKITCHEN
