Shiso Pesto Zucchini Noodles
Cook time:
Total time:
Serves: 1
- 1 large zucchini
- 1 pinch salt
- *Sauce
- ¼ cashews (soaked for a few hours and drained)
- ½ small avocado
- 3 tablespoons lemon juice (half of a small lemon)
- 1 tablespoon nutritional yeast
- 1 teaspoon white miso
- 1 clove black garlic
- A handful shiso
- 3-4 tablespoons zucchini juice
- Peel the skin of a zucchini and spiralize it. Save the core and the end (white part only).
- Sprinkle salt on zucchini and lightly massage. Set aside for a few minutes.
- Gently squeeze water out of zucchini. Save the water.
- Blend the sauce ingredients and add zucchini water just enough to blend.
- Mix the sauce and zucchini noodles until the noodles are well coated with the sauce.
Recipe by Asian Vegan & Beyond at http://www.asianveganandbeyond.com/shiso-pesto-zucchini-noodles/
3.5.3208