Vegan pesto bursts with flavor from the aroma of basil and garlic while zucchini noodles are packed with nutrients without the carbs. This dish is a great Italian alternative that will keep you light on your feet and your belly happy.
Gluten and dairy free.
2 cups tightly packed fresh basil
1/2cup walnuts or pine nuts
1 to 2 cloves garlic, roughly chopped (to taste)
1/2 cup extra-virgin olive oil
Sea salt and freshly ground pepper, to taste
1 tablespoon lemon juice
3 tablespoons nutritional yeast
4-5 small to medium zucchini
Combine basil, olive oil, pine nuts, and garlic in blender or food processor. Blend until paste forms, stopping often to push down basil. Add nutritional yeast, lemon juice, and salt; blend until smooth. Transfer to small bowl.
Place zucchini over a large bowl and use a julienne peeler or spiralizer (we LOVE spiralizers!) to create noodles. Drizzle a small amount of olive oil on top and toss to coat. Spoon pesto over the noodles and toss with your fingers or two forks to coat. Add more pesto as needed.
Twist it up: Top with chopped pistachios, halved cherries, and a bit of lemon zest. Serve immediately.
Inspiration: Edible Perspective