Arugula and Sunflower Seed Pesto with Mushrooms and Zoodles
Take a bite into this Arugula and Sunflower Seed Pesto with Mushrooms and Zoodles for a burst of fresh flavors, that spiciness only arugula can provide, and layers of complex flavor made with just a few ingredients. Vegan, Gluten Free, Nut Free, Oil Free
- Prep Time: 25 mins
- Cook Time: 10 mins
- Total Time: 35 mins
- Yield: 4-6 servings 1x
Ingredients
Scale
For the pesto:
- 3 cups arugula
- 3 tablespoons sunflower seeds, raw or roasted (additional for garnish)
- 2 cloves garlic
- ⅓ cup parsley, de-stemmed and chopped
- ½ small avocado (~ ¼ cup mashed)
- 1 teaspoon lemon zest
- ½ teaspoon sea salt
- ¼ cup water* + additional for desired consistency
- *May substitute extra virgin olive oil, if desired.
For the complete dish:
- 3 zucchinis, spiralized, or made into thin strands with vegetable peeler
- ½ pound mushrooms, sliced
- ½ teaspoon smoked paprika
- Pinch of freshly ground black pepper
Instructions
For the pesto:
- In a food processor or high powered blender, combine all pesto ingredients and pulse until smooth and well combined. You may need to scrape down the sides of the bowl a few times and continue to pulse until pesto-like consistency forms. Set aside.
To complete the dish:
- Heat a saute pan sprayed with nonstick spray over medium-high heat. Add mushrooms and saute for about 5 minutes. Add spices and continue to saute until browned very well. Set aside in a bowl.
- Spray the saute pan with nonstick spray again and add the zucchini ribbons. Gently toss for just 3-5 minutes, until soft to the bite.
- Add the cooked zoodles to the bowl with the mushrooms. Add half of the pesto and toss to combine well. Taste, season with additional salt and pepper, if needed. Add additional pesto, to taste (or save leftovers to top a lean protein for tomorrow!). Enjoy! 🙂
Nutrition
- Serving Size: for entire recipe
- Calories: 272
- Fat: 23
- Fiber: 7.5
- Protein: 8.5
Find it online: https://chelseyamernutrition.com/arugula-sunflower-seed-pesto/