Mediterranean Pesto Carrot Noodles {Vegan/GF/Raw}
Author: Whisk & Shout
Recipe type: Lunch
Cuisine: Mediterranean
Prep time:
Total time:
Serves: 1-2
- 1 cup basil
- 1 cup baby spinach
- ¼ cup packed mint leaves (8-12)
- 2 cloves garlic
- ΒΌ cup olive oil
- 1 tsp tahini
- 1 tsp lemon juice
- Salt to taste
- 1 large carrot
- ¼ cup chickpeas
- 2-3 pearl tomatoes, quartered
- ¼ cup diced cucumber
- 6-8 kalamata olives, sliced
- 1 tbsp dill
- 1 tbsp lemon juice
- ½ tsp salt
- ½ tsp black pepper
- Using a spiralizer, spiralize carrot to form noodles.
- In a food processor, combine all pesto ingredients and pulse until liquified.
- Toss pasta with pesto and stir in chickpeas, tomatoes, cucumber, and olives.
- Add dill, lemon juice, salt, and pepper and toss well to combine. Taste and adjust seasonings.
- Serve!
Recipe by Whisk & Shout at https://whiskandshout.com/mediterranean-pesto-carrot-noodles-vegangfraw/
3.5.3208