Spiral Zucchini “Spaghetti” with Basil and Hempseed Pesto

Nutiva Spiral Zucchini with Basil and Hempseed Pesto kitchen.nutiva.com

This dish is an excellent way to fit in vegetable servings, but you can also toss pesto with gluten-free pasta if desired.

Spiral Zucchini "Spaghetti" with Basil and Hempseed Pesto
 
Prep time
Total time
 
This dish is an excellent way to fit in vegetable servings, but you can also toss pesto with gluten-free pasta if desired.
Recipe type: Entree
Serves: 4 to 6
Ingredients
  • 1½ cups fresh basil, packed
  • ¼ cup Nutiva Organic Hemp Oil
  • ¼ cup Nutiva Organic Hempseed
  • 2 Tbsp freshly grated Parmesan cheese
  • 2 Tbsp lemon juice
  • 1 tsp lemon zest, finely grated
  • 1 clove garlic, minced
  • ¼ tsp each salt and freshly ground pepper
  • 4 medium zucchini (at least 2 inches in diameter)
  • 1 cup grape tomatoes, halved (optional)
Instructions
  1. Add basil, oil, ¼ cup of the hempseeds, cheese, lemon juice, lemon zest, garlic, salt and pepper to food processor; purée until smooth.
  2. Using a spiralizer, turn zucchini into long strands, trimming with clean kitchen shears, if necessary.
  3. Toss zucchini strands and halved grape tomatoes (if using) with pesto. Let stand for 5 to 10 minutes or until zucchini softens. Divide among 4 dishes; sprinkle with additional hempseeds if desired.

 

Comments

  1. says

    My daughter is has been sick for over a year with migraine 24/7 headaches. Brought up the hemp oil and she said go for it. So my question is dosage. I read about starting withe a very small amount about a drop, then I see a recipe for a salad dressing using a 1/4 cup. Can you tell me exactly how I should use the Nutiva hep oil?

    • Team Nutiva says

      Hi, Stefan! You should use the amount our recipes call for, but if you have questions about dosages for individual use, please ask your doctor or other health care provider for further information. We hope you enjoy the recipes!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: