As I’ve come further on my cooking journey, I’ve collected a number of new kitchen tools that have made my time in the kitchen so much easier. The latest addition to my kitchen is a spiralizer. A spiralizer is able to turn any unassuming vegetable into spaghetti. If you don’t have one, it is truly worth the small cost of purchasing one as it makes eating vegetables so much funner. It is a true time saver too! And as I don’t enjoy pasta (due to the fact that it was served to me at least four times a week growing up), I jumped at the chance to make an entirely novel “pasta” dish. Even though this dish looks quite fancy, it takes almost no time to prepare as it does not require any actual cooking (just some blending). This is fantastic new considering how yummy and healthy it is! Really, there’s no excuse not to whip up this tasty dish!
For a dish so green and healthy, it is absolutely delicious! The zesty basil pesto is so good that you would never know how packed it is with a nourishing abundance of vegetables, herbs and spices. Not to mention that is free from animal products, preservatives, oil and plastic packaging. It’s also rich in vitamin A, vitamin C, iron and plant based protein. Add this to the fact that the dish is raw, gluten free and vegan, and frankly the more you eat of this dish the healthier you will be! It’s especially great as a light lunch on a warm summer’s day. For a sweet, refreshing and hydrating addition, I added cubed mango to the zoodles. But feel free to choose another seasonal fruit – such as nectarine or peach.
Now for the recipe…
*4 large servings
- 3 zucchinis (1 kg)
- 2 broccolis (600 g)
- 1 cup fresh basil
- 3 cups baby spinach
- 1 cup green peas
- 4 tbsp lime juice
- 2 tbsp almond butter
- 4 cloves garlic
- Use a spiralizer to turn the zucchinis into zoodles.
- Chop the broccoli into bite-sized pieces.
- In a blender or food processor, blitz the spinach, basil, peas, lime juice, almond butter and garlic until smooth.
- Scoop half of the pesto into a large bowl and mix with the zoodles and broccoli.
- Serve the zoodles into bowls and dollop each with a tablespoon of pesto and a leaf of fresh basil.