Turn zucchini into noodles for a fun summer meal.
- 1 large bunch of fresh basil
- 1-2 Tbsp. of extra virgin olive oil
- 3-6 Tbsp. water (Plus more as needed)
- 1-2 Tbsp. of nutritional yeast (Or parmesan cheese if you are not Vegan)
- A squeeze or two of fresh lemon juice
- 1 tsp salt (Add more to taste)
- 3 cloves of garlic, peeled
- 1/4 cup pine nuts or walnut halves. (Use sunflower seeds if you are nut-free.
- 2 large zucchinis, spiralized
- 1/2 cup of cherry tomatoes, sliced
- Optional: Extra basil nutritional yeast or parmesan, or Bocconcino (small mozzarella balls) as toppings.
Using a food processor blend the basil, oil, nutritional yeast, lemon juice, salt, garlic and nuts (or seeds) together until smooth. Add water as needed if your pesto is too thick.
Trim the ends of of the zucchinis. Use a spiralizer to create long, thin noodles or a vegetable peeler to create longer, thick noodles.
If you want to eat the noodles raw, proceed to the next step. If you want to sauté them, just add a small splash of olive oil to a pan and cook for 1-2 minutes. (Don't use too much oil since you'll be adding the pesto in the next step!)
In a large bowl toss the noodles, cherry tomatoes, and pesto sauce together.
Top with a fresh sprinkle of basil, nutritional yeast or Brocconcino and enjoy!