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Gluten Free Pasta and Pesto


Rate this recipe 4/5 (3 Votes)


  • 1 large zucchini, spiralized
  • 2 cloves garlic
  • 4 cups baby spinach
  • 1 cup fresh cilantro
  • 6 sun-dried tomatoes in oil
  • cup hemp hearts
  • ¼ cup cold pressed extra virgin olive oil
  • ½ tsp red pepper flakes (more if you like it spicy!)
  • juice of ½ lemon
  • Sea salt to taste


Servings 2
Level of difficulty Average
Preparation time 15mins
Cost Average budget
Adapted from


Step 1

Spiralize the zucchini and reserve.

Step 2

Mince garlic cloves in a food processor, then add the remaining ingredients except for the olive oil.

Step 3

Slowly drizzle in the olive oil while the food processor is running.

Step 4

Toss the zucchini noodles with the pesto.

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