INGREDIENTS(2 porcions):
– 2 medium zucchini (make noodles with a mandoline or spiralizer)
Pesto:
– 1/4 cup cashews (soaked)
– 1/4 cup pine nuts (soaked)
– 1/2 cup spinach
– 1/2 cup peas (fresh or frozen)
– 1/4 cup brocoli
– 1/4 cup basil leaves
– 1/2 avocado
– 2 tablespoons olive oil
– 2 tablespoons nutritional yeast
– 1/2 teaspoon salt
– Pinch black pepper
– 1/2 cup water
PROCEDURE:
– Place zucchini noodles in a strainer over a bowl. Add a teaspoon of salt and let it set while you prepare the pesto sauce.
– Blend all the ingredients to make the pesto sauce.
– Drain excess water, squeezing the zucchini, if necessary.
– Serve and garnish with some basil leaves and pine nuts.
