Spring Pesto With Vegetable Noodles

Spring Pesto With Vegetable Noodles


If you don’t already have an herb garden this recipe might inspire you to start one. It is packed with parsley to keep your immune system strong and basil for heart health. Mint adds anti-inflammatory properties and cilantro boosts antimicrobial benefits. We paired it with vegetable noodles, but this cleanse-friendly sauce compliments almost everything. Try it on baked veggie sticks or socca pizza for a pleasant twist.

Serves: 2 as an entree

Prep time: 30 minutes


1 cup of parsley leaves, about 1 bunch

½ cup basil leaves

2 tablespoons mint leaves

2 tablespoons cilantro leaves

½ cup toasted, sliced almonds

2 garlic cloves

½-¾ cup quality olive oil

2 teaspoons sea salt

4 large carrots

½ bunch of asparagus


Prepare the pesto by blending the almonds, garlic, and sea salt in a food processor until roughly chopped.


Use a rubber spatula to scrape the sides, then add the herbs and pulse to roughly chop.

Process again, while slowly drizzling in the olive oil. Taste, adjust salt as needed then scoop the pesto into a bowl.


To make the “noodles” use a peeler or Japanese mandoline to cut long, thin slices of the carrots and asparagus.


Toss the noodles with enough pesto to the veggies then serve. Any extra pesto can be stored for up to a week in the fridge.