This recipe was made by our friend Lindsey Baruch, a Los Angeles based food photographer, recipe developer, food stylist + social media manager. She loves to share her travels, new recipes and restaurants on her Instagram page @lindseyeatsla. Outside of food, Lindsey participates in weekly kundalini yoga and loves going to electronic music concerts which you can find her sharing on her stories along with step by step recipes of what she's making for dinner.
- 4-5 zucchini, thinly sliced with a peeler
- 1 cup mini cherry tomatoes, halved
- 1 corn on the cob, removed from stalk
For the Pesto
- 2 cups basil
- 1⁄2 teaspoon minced ginger
- 1 cup spinach
- 1 tablespoon Unsweetened Almondmilk
- 2 garlic cloves
- 1/2 cup olive oil
- juice of 1 lemon
- 1/4 cup walnuts
- Salt and pepper to taste
Make your pesto in a blender or food processor by mixing basil, ginger, spinach, almondmilk, garlic, oil, lemon juice, walnuts and salt and pepper. Blend well and set aside.
Next, peel your zucchini and cut your corn off the cob.
In a skillet with a drizzle of oil, heat up and burst your halved cherry tomatoes, mixing every few minutes for about 15-20 minutes. Add in your corn and stir. Next add in your “pasta”, pesto, mix well and cook down your zucchini noodles. Serve and enjoy!