Zucchini Noodles with Lime-Arugula Pesto

Zucchini Noodles with Arugula-Lime Pesto.jpg
You may have noticed from my Instagram photos and Facebook posts that for the past few weeks I’ve been trying to eat more green. Why? To be honest, I totally let go of my healthy eating habits with our big move. My system was in desperate need of a reboot. In a major way. But I wasn’t ready to do a full cleanse, I just needed to get more green.

So, what better way to reenergize your system than with a week (or two) full of veggies?

Although you saw lots of chocolate treats – like my Chocolate Waffles and Chocolate Quinoa Crunch Bars – on the site last week, don’t let that fool you. Behind the scenes, I’ve been getting loads of fresh veggies at each and every meal. Mornings are veggie-packed egg white scrambles, lunches are huge salads with lean proteins, and my dinners are delicious raw meals like this.

Zucchini noodles tossed with a vegan arugula-lime pesto.

Zucchini Noodles with Arugula-Lime Pesto-2.jpg
The lovely girls, Karina and Katrina from Tone It Up, inspired this meal. They posted a luscious green pesto, which used arugula instead of basil. I was intrigued…and skeptical at the same time. Hmm…no basil. I can’t be true pesto without basil, can it?

As I was throwing my ingredients in the food processor, I couldn’t resist. The Italian in me took over and in went a handful of basil leaves. And boy am I glad it did. The spicy bite of the arugula was softened by the basil. But it was the lime that really made this pesto shine. This pasta was bright, flavorful and reminded me of summer. It was just the green meal my body needed.

If healthy eating involves meals like this bowl of zucchini noodles and this sensational  arugula-lime pesto, I’ll be eating green forever. Trust me.

Zucchini Noodles with Arugula-Lime Pesto

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 2 servings

Ingredients

  • 2 large zucchinis
  • 1 cup arugula
  • 1 cup basil leaves
  • 3 tablespoon nutritional yeast
  • 2 tablespoons olive oil
  • 1 tablespoon water (more if needed)
  • ½ cup sunflower seeds (pine nuts would also be delicious)
  • 1/4 cup cooked quinoa
  • Juice of 1 lime (about 2 tablespoons)
  • Salt & pepper to taste

Instructions

  1. Using a spiral slicer, turn the zucchinis into noodles. Transfer them to a bowl and set aside.
  2. Combine the remaining ingredients into a food processor fit with the steel blade and process until smooth, scraping down the bowl as needed.
  3. Spoon the pesto onto the noodles (however much or little as you would like) and toss to combine.
  4. Serve immediately.
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Baking with Quinoa by Alyssa Rimmer | Queen of Quinoa

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About Queen of Quinoa

Alyssa Rimmer is the quinoa obsessed girl behind the gluten-free blog, the Queen of Quinoa. She loves experimenting with nutritious and whole-food ingredients, and seeks to encourage the everyday home chef that cooking and eating gluten-free can not only be healthy, but also delicious and fun. After struggling with stomach issues throughout her college years, Alyssa decided enough was enough and took her health into her own hands. She started by removing gluten from her diet and hasn’t looked back since. Two happy years have passed and her stomach issues have practically disappeared. Living gluten-free has also helped her to truly discover her passion for cooking and she has embraced her new lifestyle with open arms. With the Queen of Quinoa, Alyssa shares her gluten-free recipes, many of which are focused on the superfood quinoa, and discusses her journey to living a more fulfilled and healthy life. She now also cooks refined sugar-free and although not all her of recipes are vegan, she has loved learning and experimenting with vegan baking. She lives in Burlington, Vermont where she is surrounded by fresh, local produce and is always inspired by the fabulous seasonal ingredients that make this state so special. She is excited to share her recipes with you, as she helps to uncover the amazing world of quinoa.
This entry was posted in Allergy Friendly, Clean Program, Corn-Free, Dairy-Free, Egg-free, Entrees, Gluten-free, International Cuisine, Italian, Lunch, Nut-Free, Pasta, Raw Food, Recipe Index, Vegetarian and tagged , , , , , . Bookmark the permalink.

13 Responses to Zucchini Noodles with Lime-Arugula Pesto

  1. nancy says:

    I can’t wait to try this!
    What type of spiral slicer do you recommend?

  2. Jill says:

    This looks delicious! What kind of spiral slicer did you use and where can I get one?

  3. Amanda says:

    What spiral slicer do you have? I am looking at purchasing one soon.

  4. Julia says:

    Zucchini noodles is such a great idea. Where did you find the spiral slicer at?
    Julia recently posted..Cold Sesame Noodles + Appetite For China Cookbook GiveawayMy Profile

  5. Carol says:

    This pesto sounds wonderful! Thank you so much for the recipe. :D

  6. Fiorella says:

    Hi, I was wondering what purpose the nutritional yeast serves in this recipe. I don’t have it and have never used it so didn’t know if it was something I needed to go out and buy or if I could make the recipe without it. Thanks!

    • Hi there – so basically nutritional yeast is what adds the cheesy flavor. If you can handle dairy, I would simply swap the nutritional yeast for parmesan or romano cheese. Both would be lovely. Enjoy!

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