Zucchini Zoodles with Basil Mint Pesto & Broccoli

I was lucky to receive a spiralizer for Christmas – so when my best friend came over for dinner, I had to try it out! This recipe was a freestyle, though to be honest, I was inspired by one of my favourite local vegan spots – Noorish.

This is a pretty basic recipe – and could certainly benefit from adding some greens (spinach, kale, etc.), a meat substitute, or even some tomato! πŸ™‚


Zucchini Zoodles with Basil Mint Pesto & Broccoli

Ingredients
​

For the pesto sauce

  • Chili flakes to taste
  • 1 tablespoon nutritional yeast + some set aside to top right before serving
  • 1 tbsp dried basil (omit if using fresh basil)
  • 5 tbsp oil
  • 1 bunch mint leaves
  • 1/2 package basil micro greens (approx 1/2 cup) or 1 bunch fresh basil
  • 4 cloves garlic, peeled and chopped
  • Freshly cracked salt & pepper to taste

For the broccoliΒ 

  • 1 large head broccoli, chopped
  • Oil to coat the pan
  • Random 1/2 tsp amounts of water to soften (optional)
  • Salt and pepper to taste
    ​
  • 3 medium zucchinis, spiralized (or grated if you don’t have a spiralizer)
Instructions

  1. Peel and chop the garlic to get that allicin building!
  2. In your food processor, combine all sauce ingredients
  3. Mix until the pesto is a nice even texture, though still a bit chunky.
  4. Set aside, cook the broccoli, I cooked for about 5-7 minutes, adding a bit of water once in a while to soften. The water is not required, though if you do choose to add the water, ensure to cover the broccoli so it gets steamy!
  5. Prepare the zucchini. If you want the dish to be a bit warmer, add the zucchini to the broccoli pan (once all the water is gone!) and fry for a minute or two.
  6. In a large bowl, combine everything (pesto, broccoli, noodles).
  7. Top with more basil micro greens (if you’ve got em!), nutritional yeast, chilli flakes, pepper, etc.

Serves 3, great warm or cold!

Originally posted February 1/16.
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