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Home // ‘ZOODLES’ by Chef Linda Crawford of Pleasin’ The Palate
Transform zucchini into gluten-free “zoodles” and combine them with this allergy-friendly pesto.
It’s packed with nutrient-dense ingredients and turns this dish into a delicious, creamy entrée.
Spiralize zucchini (use blade C) to transform it into thin strands of zoodles.
Cut zoodles into shorter lengths with clean scissors or a knife. Use zoodles raw or gently cook them by sautéing.
To sauté, place zoodles and 1 teaspoon olive oil in a large skillet over medium-high heat and sauté 2 minutes.
Remove from skillet and drain (or you can eat it raw).
In a food processor combine seeds and lemon juice and blend until seeds are pureed.
Add spinach, parsley, and basil. Pulse until chopped and incorporated.
Add avocado and ¼ cup extra virgin olive oil and puree until smooth
Season to taste with salt.
Toss zoodles with pesto.
Sprinkle with nuts and serve.