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Warm/Cold Zucchini Noodles With Pesto



  • 1/2 cup walnuts
  • 1 tbsp hemp seeds *optional (sunflower seeds, sesame seeds and chia seeds are also good options).
  • 2 cups fresh basil
  • 3 cloves garlic
  • 1/2 cup extra-virgin olive oil
  • 1 tsp sea salt


  • 4 medium-sized zucchini or yellow summer squash
  • 3/4 cup grape tomatoes, sliced in half
  • 3/4 cup olives, pitted
  • 1/2 cup sun-dried tomatoes (not packed in oil), shredded


  1. For the pesto, add walnuts, seeds*, basil, garlic, olive oil and salt to a food processor or blender. Process until well combined.
  2. Cut ends off zucchini. You can use a spiralizer (like this one) to make the noodles, or a mandolin to slice the zucchini lengthwise and/or a knife. Try to keep slices thin.
  3. If cold: Toss zucchini pasta with remaining ingredients and pesto, to taste.
  4. If warm: Toss noodles very gently in a medium saucepan with 1 tbsp of olive oil for 2-4 minutes over medium heat. Add in pesto, and toss until heated. Serve.

Recipe via CBC

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    dinner tonight?
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    I want to eat this like now.
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