Spiralized Zucchini Noodles with Mint Parsley Pepita Pesto Spiralized Zucchini Noodles with Mint Parsley Pepita Pesto The first time I spiralized a zucchini, even I was shocked at just how satisfying the resulting “zoodles” were to my pasta-loving self. Covered in a sophisticated play on pesto that takes advantage of magnesium-rich pepitas, stomach-soothing mint and chlorophyll-packed parsley, this is a meal that will please even the pickiest of palates (it’s a great one to make if you’re having company over on any night of your detox!). It also takes less than 5 minutes to make—a recipe where the hardest part is pressing a button on your food processor is always two thumbs up in my book. If you don’t have a spiralizer, simply prepare one serving of brown rice noodles and shave one zucchini into them before covering with sauce. 1. Using a spiralizer, create long ribbons with your zucchini. 2. In a food processor or blender, pulse together all pesto ingredients. 3. Toss with a generous coating of pesto (reserve any leftovers for future use). Serves 1for the noodles:, 1 zucchini, for the mint parsley pepita pesto:, ½ packed cup fresh parsley, woody stems (about bottom 1″) removed, ½ packed cup fresh mint, stems removed (you want to remove the full stems, as mint stems are very bitter), 1/3 cup pepitas, ¼ cup olive oil, ½ teaspoon white wine vinegar, ½ teaspoon tamari, 2 cloves raw garlic, peeled with ends chopped off, ¼ teaspoon sea salt, 1½ teaspoons raw honey (you can substitute agave or rice malt syrup to make it vegan).

Make

Tip

You can order a spiralizer right here in the goop shop.

Spiralized Zucchini Noodles with Mint Parsley Pepita Pesto

The first time I spiralized a zucchini, even I was shocked at just how satisfying the resulting “zoodles” were to my pasta-loving self. Covered in a sophisticated play on pesto that takes advantage of magnesium-rich pepitas, stomach-soothing mint and chlorophyll-packed parsley, this is a meal that will please even the pickiest of palates (it’s a great one to make if you’re having company over on any night of your detox!). It also takes less than 5 minutes to make—a recipe where the hardest part is pressing a button on your food processor is always two thumbs up in my book. If you don’t have a spiralizer, simply prepare one serving of brown rice noodles and shave one zucchini into them before covering with sauce.

Serves 1

for the noodles:

1 zucchini

for the mint parsley pepita pesto:

½ packed cup fresh parsley, woody stems (about bottom 1″) removed

½ packed cup fresh mint, stems removed (you want to remove the full stems, as mint stems are very bitter)

1/3 cup pepitas

¼ cup olive oil

½ teaspoon white wine vinegar

½ teaspoon tamari

2 cloves raw garlic, peeled with ends chopped off

¼ teaspoon sea salt

1½ teaspoons raw honey (you can substitute agave or rice malt syrup to make it vegan)

1. Using a spiralizer, create long ribbons with your zucchini.

2. In a food processor or blender, pulse together all pesto ingredients.

3. Toss with a generous coating of pesto (reserve any leftovers for future use).

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