Lemony Spinach Raw Pesto with Zoodles

9 15 256
Ingredients Minutes Calories
Prep Cook Servings
10 min 5 min 4
Lemony Spinach Raw Pesto with Zoodles
Health Highlights
Raw, vegan and low-FODMAP.


2 cup Spinach (tightly packed)
1/2 cup Basil, fresh
1/2 cup Pine nuts, dried (walnuts or macadamia)
3 tbsp Extra virgin olive oil
2 tbsp Lemon juice
1 dash Salt
1 dash Black pepper
2 medium Zucchini
4 medium Carrots


  1. Use a spiralizer and make noodles with the veg (if you don't have one just use a peeler and slice strips, it would work just as well!)
  2. Split the veggie noodles between four bowls.
  3. Simply blend all of the pesto ingredients together in a food processor until creamy and mixed, scraping down the sides when necessary. Spoon over noodles and add any toppings.
  4. Mix together and enjoy!
  5. With leftover pesto, spoon into a jar and add a little extra olive oil to the top layer to keep it fresh and then refrigerate.

Nutrition Facts

Per Portion

Calories 256
Calories from fat 190
Calories from saturated fat 20.4
Total Fat 21.1 g
Saturated Fat 2.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 6.4 g
Monounsaturated Fat 10.3 g
Cholesterol 0
Sodium 147 mg
Potassium 822 mg
Total Carbohydrate 12.4 g
Dietary Fiber 3.9 g
Sugars 6.1 g
Protein 5.9 g

Dietary servings

Per Portion

Meat Alternative 0.5
Vegetables 2.9

Energy sources