Cuisine California, Farm to Table, Italian, Vegan, Vegetarian
Servings 4servings
Calories 503kcal
Ingredients
2cupspacked fresh basil leaves
1cuppacked fresh baby spinach leaves
1/2cupraw cashew pieces
1/3cuphulled hemp seeds
3clovesgarlicuse more or less depending on how much garlic you like
1tbsp.nutritional yeast
2tbsp.water or lemon
1/4cupextra virgin olive oil
1/2tsp.Salt & pepper to taste
20ouncesbutternut squash noodles
Instructions
Place the basil, spinach, cashews, hemp seeds, garlic, nutritional yeast, and water in a food processor. Turn on processor to start blending, add the oil, and blend until well mixed and emulsified, pausing to scrape the sides with a rubber spatula. Add salt and pepper to taste. If you want it thinner, add more water, but be careful not to add too much. You can also add lemon juice instead of water for some extra flavor enhancement.
In a pot with about 1/4 cup of boiling water, heat the butternut squash noodles for a minute or two, keeping them al dente. Stir in the pesto until well blended. Serve as is or add sliced tomatoes, avocado, anything to make it more nutritious and unique to your tastes.
Notes
Nutrition Facts
Butternut Squash Noodles with Hempseed Pesto
Amount per Serving
Calories
503
% Daily Value*
Fat
36
g
55
%
Saturated Fat
5
g
31
%
Polyunsaturated Fat
11
g
Monounsaturated Fat
18
g
Sodium
248
mg
11
%
Potassium
586
mg
17
%
Carbohydrates
35
g
12
%
Fiber
11
g
46
%
Sugar
6
g
7
%
Protein
18
g
36
%
Vitamin A
13650
IU
273
%
Vitamin C
82.5
mg
100
%
Calcium
340
mg
34
%
Iron
10.4
mg
58
%
* Percent Daily Values are based on a 2000 calorie diet.