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ABOUT
Our Story
Our Farms
PRODUCTS
Noodled
Riced
Meals
Seasonal
Whole30
RECIPES
BLOG
WHERE TO BUY
CONTACT
ABOUT
Our Story
Our Farms
PRODUCTS
Noodled
Riced
Meals
Seasonal
Whole30
RECIPES
BLOG
WHERE TO BUY
CONTACT
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Cece’s Mega-Super Healthy Eating Win-it-All Giveaway!!!
Cece’s Mega-Super Healthy Eating Win-it-All Giveaway!
Plant-Based Pesto Pasta (KETO & VEGAN)
Ingredients
1 package Cece Veggie Co’s Organic Zucchini Noodles
3-4 tbsp Ripple’s Plant Based Half and Half (can sub for regular Half and Half if not dairy-free)
2 tsp extra virgin olive oil
1⁄4 cup homemade pesto (1⁄3 if you want stronger pesto flavor)
Pesto
1⁄3 cup sunflower seeds
2 cups fresh basil leaves
1⁄3 cup extra virgin olive oil
4-5 garlic cloves
1⁄3 cup parmesan
Directions
Make the pesto first. In a food processor or blender, add sunflower seeds, olive oil, and garlic cloves together. Blend until smooth.
Add basil and parmesan, blend again until smooth. If needed, add more olive oil for a smoother texture.
Heat a pan with the 2 tsp olive oil.
Add zucchini noodles and cook for 1-2 minutes, just enough to warm zucchini.
Add half and half and pesto.
Cook for another 2 minutes stirring until pesto is evenly incorporated.
Scoop into a plate of bowl. Top with more basil and parmesan and enjoy!