Lately, we have been loving spiralizer machines, which create beautiful noodles out of any kind of vegetable. Sweet potato noodles, zucchini noodles, carrot noodles, or beet noodles are all vibrant, tasty, and healthy and have been welcome additions to our diet in salads or by themselves with sauces.
Mark’s mom makes a killer pesto-and-zucchini-noodle dish that is absolutely fantastic. Yesterday, we aimed to make a pesto that is as creamy and delicious as hers. We ended up mixing it with some raw zucchini noodles (which can certainly also be heated up in a tiny bit of olive oil for a warm, cooked version) to create a refreshing lunch.
This pesto is particularly amazing because it’s free of any oil. There is certainly fat, but it’s unrefined and full of additional nutrients. It can be added to whole wheat pasta, on top of toast (imagine it on sour dough bread… mmm!) or paired with hummus and a platter of veggies. Because of the arugula, it has a tiny spice to it, and the use of walnuts rather than pine nuts cut down the cost of this sauce. However you choose to use this pesto, it will be sure to be a rich, healthy hit!
Walnut Arugula Pesto (Makes about 5 servings)
- 2 cups arugula
- 1 cup basil
- 1/2 of an avocado
- 1/2 cup walnuts
- 1-2 cloves of garlic, minced
- 1 cup water
- Add all ingredients into a high-powered blender and blend
- As needed, add more water about a quarter-cup at a time until the pesto is the desired consistency
- Try adding steamed kale into the mixture of an extra green kick
- To create a “pesto hummus,” add 1 can of strained chickpeas and a drop or two of sesame oil