Zucchini noodles with spinach-walnut pesto

Zucchini noodles with spinach-walnut pesto. Raw walnuts, Raw garlic, Raw spinach.

Dr. Michael Greger & Robin Robertson

20 + 6 min · 4

Ingredients

• 40 g Raw walnuts
• 8 g Raw garlic
• 150 g Raw spinach
• 24 g Fresh basil
• 10 g Nutritional yeast flakes
• 12 g White miso paste
• 600 g Raw courgette (zucchini)
• 150 g Raw cherry tomatoes
• 255 g Cooked cannellini beans
• 200 g Water

Preparation

1. Blend walnuts, garlic, spinach, basil, nutritional yeast, miso and 80 g hot water to make a coarse pesto.
2. Spiralize the courgettes. Heat the remaining 120 g water in a wide pan; cook the strands in two batches for about 3 minutes each, just until tender.
3. Immediately toss with the pesto, halved tomatoes and drained, rinsed cannellini beans. Serve warm; no chili flakes are included.