Zucchini Noodle With Seaweed Basil Pesto

This is a delicious, fresh and zingy ocean-inspired twist made with Lofoten’s Seaweed Blend that would be wonderful with pasta, added on top of a green soup or simply spread onto your sandwich.

Prepartion Time: 20 minutes
Serves: 4

3 large zucchini
50 g fresh basil leaves
30 g walnuts or pine nuts
90 ml extra virgin olive oil
1 tbsp dried seaweed blend from Lofoten Seaweed
1/2 tsp salt + more as you need
2 tbsp nutritional yeast or vegan parmesan grated
1/2 tsp garlic powder or 1 clove of garlic minced
1 tbsp lemon juice
A handful of halved cherry tomatoes or whole tomato cubed and fresh basil to serve

1. Place basil, walnuts, olive oil, lemon juice, seaweed and sea salt into a small bowl of a food processor.
2. Process until fine in consistency, scraping down the sides of the bowl as needed.
3. Stir in the vegan cheese or nutritional yeast and add a little more olive oil until the pesto reaches your desired consistency.
4. Spiralize zucchini using a vegetable spiralizer or cut into thin strands.
5. Place noodle in a bowl. Pour pesto over the noodles. Give it a good toss.
6. Serve with vegan parmesan and fresh basil leaves and halved tomatoes if desired.

Note: If you avoid using oil, you can replace olive oil with a mixture of avocado, lemon and water.

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