Ingredients
- 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.
Instructions
-
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!
Leave A Comment