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spiral zucchini "spaghetti" with basil and hempseed pesto

  • Entree
  • hemp
  • Prep time
    20 mins
  • Serving
Key Ingredients

This dish is an excellent way to fit in vegetable servings, but you can also toss pesto with gluten-free pasta if desired.


1 1/2 cups fresh basil, packed


1/4 cup Nutiva Organic Hemp Oil


1/4 cup Nutiva Organic Hempseed


2 Tbsp freshly grated Parmesan cheese


 2 Tbsp lemon juice


1 tsp lemon zest, finely grated


1 clove garlic, minced


1/4 tsp each salt and freshly ground pepper


4 medium zucchini (at least 2 inches in diameter)


1 cup grape tomatoes, halved (optional)


1. Add basil, oil, 1/4 cup of the hempseeds, cheese, lemon juice, lemon zest, garlic, salt and pepper to food processor; purée until smooth.

2. Using a spiralizer, turn zucchini into long strands, trimming with clean kitchen shears, if necessary.

3. Toss zucchini strands and halved grape tomatoes (if using) with pesto. Let stand for 5 to 10 minutes or until zucchini softens. 

4. Divide among 4 dishes; sprinkle with additional hempseeds if desired.

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