Vegan Pesto With Zoodles
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Vegan Pesto With Zoodles is a recipe that is not only packed with flavor but also incredibly easy to make. This recipe is perfect for anyone who wants to add a vegan twist to their classic pesto pasta dish, as it swaps out traditional pasta for zucchini noodles (or "zoodles"), with a rich and creamy pesto sauce made using nutritious ingredients like cashews and garlic. The result is a refreshing, light, yet satisfying meal that will keep you energized and satiated throughout the day.
2 medium organic zucchinis (spiralized)
3 cups fresh organic basil (large stems removed)
3 tbsp walnuts
2 cloves fresh garlic
2 tbsp fresh organic lemon juice
4 tbsp nutritional yeast
- 1/4 tsp Himalayan pink sea salt (begin with 1/4 tsp and adjust upward according to taste)
3 tbsp extra virgin olive oil
3 tbsp water (begin with 3 tbsp and adjust upward to reach desired consistency)
Combine basil, walnuts, garlic, lemon juice, nutritional yeast and salt in the food processor. Blend until it forms a paste
While still blending, slowly add olive oil in a thin stream, scraping down the sides of the processor bowl periodically
Continuing to blend, add water 1 tbsp at a time until a thick, but pourable sauce is achieved
Taste and add additional garlic, salt, nutritional yeast and/or lemon juice as desired
- Blanch zucchini noodles in boiling water until the green becomes vibrant. Drain well.
- Alternatively, you can serve the zucchini noodles raw.
- Serve zoodles with a dollop of pesto on top, or alternatively, toss zoodles in a large bowl with the pesto to evenly coat and serve.