Zucchini Noodle Pesto
Vegan, Gluten-Free, Paleo
This zucchini noodle pesto makes a wonderful fresh-tasting warm or cold summer dish. It is packed with liver detoxifying ingredients and antioxidants.
2 medium organic zucchinis
1 bag frozen organic peas
1/2 lemon, juiced
1-2 TB garlic paste or fresh garlic
sea salt, pepper
1 medium avocado
1 bunch parsley
Makes 2-4 servings
1039mg potassium, 30% RDA
Vitamin A 56% RDA
Vitamin C 172% RDA
Iron 20% RDA
- Turn your zuchinni into zoodles! Use a spiralizer or buy pre-noodled zuchinni.
- Cook zoodles and peas in avocado or coconut oil over medium heat until tender.
- Place parsley, garlic to taste, olive oil, lemon, avocado, salt, pepper into food processor and blend until creamy.
- Add parsley pesto mixture to zoodles and blend well.
- Salt and pepper to taste.
You can find a spiralizer like the one I used here. I always recommend organic fresh produce that is in season for the highest nutrition value. This is delicious served with warm protein, especially a grilled salmon burger, or some crumbled bacon!
Chinese Nutritional Therapy
In Traditional Chinese Medicine (TCM), zucchinis are soothing to the digestive system, cooling, and nourish liver meridian. Green is the color associated with the wood element, which is the element of liver and gallbladder. The high Vitamin A and C content found in this zucchini noodle pesto helps the liver with its role of detoxifying the blood. Eating foods that support liver meridian is especially helpful for balancing emotions of anger and frustration. Overindulgence in alcohol and exposure to windy weather can also throw liver out of balance. Signs of liver heat and deficiency which would benefit from this recipe include red itchy eyes, sharp headaches, tendon issues, night sweats, dry eyes, and poor night vision. For more information, read Signs of Liver Imbalance.
If you need help balancing digestion, or boosting energy, try acupuncture.