YOUR SOLIN GENERATED RECIPE
Zucchini Noodles with Pesto and Cherry Tomatoes
Spiralized zucchini tossed in a creamy, protein-rich basil pesto made from hemp hearts and pumpkin seeds, garnished with juicy cherry tomatoes for a vibrant crunch.
INGREDIENTS
2 medium zucchini
1 cup cherry tomatoes
2.5 tbsp hemp hearts
6 tbsp nutritional yeast
2 tbsp raw pumpkin seeds
1 tsp spirulina powder
2 cup fresh basil leaves
1 clove garlic
1 tbsp fresh lemon juice
0.25 tsp sea salt
0.25 tsp black pepper
2 tbsp water
PREPARATION
Spiralize the zucchini into long, thin noodles and place them in a large mixing bowl.
Slice the cherry tomatoes in half and set them aside for garnishing.
In a high-speed blender or food processor, combine the fresh basil, hemp hearts, nutritional yeast, pumpkin seeds, spirulina, garlic, lemon juice, sea salt, and black pepper.
Pulse the mixture while slowly adding water, one tablespoon at a time, until the pesto reaches a smooth and creamy consistency.
Pour the green pesto over the zucchini noodles and toss gently with tongs until every strand is thoroughly coated.
Fold in the halved cherry tomatoes and serve immediately at room temperature to preserve the raw nutrients and fresh flavor.