Ingredients:
For noodles:
- 3 medium zucchini
- 3 cups of broccoli
- 1 garlic clove
- Pinch of salt
- Top with hemp seeds and sesame seeds
For pesto:
- 2 cups of raw cashew nuts (soaked overnight)
- 1 cup of fresh basil
- 1 cup of fresh parsley
- 4 garlic cloves
- 4 tbsp of nutritional yeast
- 1/4 tsp of salt
- 1/2 cup of organic vetetable broth or go raw and use water
- Olive oil (skip if going raw)
Directions:
Pesto:
- Soak cashews overnight (or 4 hours) and rinse.
- Blend all ingredients in food processor until reaches creamy consistency.
- Try a little and is needed, add a little extra salt.
- Add a little more olive oil or broth if you want to change the consistency.
Zucchini Noodles:
- Make pesto.
- Using a spiralizer, prepare zucchini noodles and set aside.
- In a pan, cook broccoli with garlic and pinch of salt until broccoli becomes bright green and set aside.
- In a pan, cook zucchini noodles until it's only slightly crunchy.
- Serve zucchini noodles in bowl, mix with pesto, and top with cooked broccoli, hemp seeds and sesame seeds.
Directions for raw preparation:
- Make pesto.
- Using a spiralizer, prepare zucchini noodles and set aside.
- Serve zucchini noodles in bowl, mix with pesto, and top with broccoli, hemp seeds, and sesame seeds.
