Seasonal Raw Noodles With Zero-Waste Pesto Sauce

July 12, 2022
Nothing calls for raw noodles like summertime. The heat waves discourage any long action in the kitchen and our bodies crave water in all forms. This raw noodles pesto recipe is light, quick to make, uses veggies that are in season and is zero-waste. My heart used to break at the sight of all the carrot and radish greens that get tossed when I buy my greens at the market. There has to be another way, I thought. There sure is. The carrot, beetroot and radish greens are not only very much edible but also packed with nutrients and vitamins. The greens are full of vitamin A, dietary fibre, vitamin C, calcium, and iron. Moreover, they contain antioxidants that help destroy free radicals. They're just simply too good to toss out!
Raw noodles with pesto in two dishes against a wooden background

Seasonal Raw Noodles With Zero-Waste Pesto Sauce

Recipe Type: Detox
utensils YIELDS 2 portions
herb graphic for recipe card
  • one big zucchini
  • two medium carrots
  • a bundle of radishes
  • a handful of sprouts
  • fresh, raw local veggies for topping
  • For zero-waste pesto sauce:
  • roughly 2 cups greens from carrots and radishes
  • 1/3 cup sunflower seeds, pine nuts or any favourite nut
  • 1/2 cup extra virgin olive oil
  • 1/4 cup nutritional yeast
  • 1–2 cloves garlic (optional)
  • to taste salt and pepper
  • sesame seeds to garnish
        graphic for recipe card


If you enjoy raw garlic, feel free to toss it into the pesto sauce mixture, especially if you need an immune boost! Traditionally pesto is made with pine nuts. I like to make mine with whatever nut/seed I can find where I currently reside. Sunflower seeds, walnuts, cashews and macadamia nuts have all yielded great results.

Light on you (and the planet)

Try out this recipe with things that are local and in season. If you can’t find zucchini in your garden, try shaving parsnip or beetroot. If your area is abundant with avocados, feel free to add them, too. Improvise with the golden rule of eating seasonally, locally and organically. Then, add on the zero-waste part! Learning new ways to incorporate parts of greens that we assume are “not edible” is the first step into a more conscious diet that not only benefits our health, but also the health of the planet. Ultimately, summer is about enjoying. We can feel light enjoying our fresh and healthy meal and have peace of mind that how we consume is in balance with Mother Earth!

To prepare the noodles

1. Using a peeler or veggie spiralizer shave carrots and zucchini into a thin, noodle-like shape. It can be as thick as or as thin as spaghetti. 

2. Place raw noodles into a bowl filled with cold water. Leave the noodles soaking until you’re ready to plate.

To prepare the pesto

1. In a food processor place the greens and sunflower seeds or nuts.

2. Scrape the bowl and add nutritional yeast, garlic (if using) and a sprinkle of salt and pepper. Pulse for a minute or two. 

3. With the food processor running on low, start slowly pouring olive oil into your pesto. You can add more or less oil according to your consistency preferences. Try as you go and are more salt and pepper or nutritional yeast if needed. 

To assemble the dish

1. Drain the raw noodles and pat them dry. Place a handful of noodles onto a plate.

2. Add two dollops of pesto sauce and top with chopped radishes, any favourite veggies and sprouts. Sprinkle your summer raw noodles with sesame seeds and enjoy your bowl of sunshine!

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Photo: Ula Czumaj

Ula Czumaj
Ula was born on the verge of summer, and that must have predestined her to always balance between places, ideas, and hobbies. Having been living a nomadic life for the last five years, she’s been infusing with different tastes, lives, cultures, languages and cuisines and lets that ooze in her writing. A lifelong yoga student, who loves sharing her passion as a teacher. Originally from Mazury, Poland, she shares her time between Canada and Europe. She can be easily bribed with a cup of genmaicha or cat snuggles.


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