Description
A light and healthy vegan dish featuring fresh zucchini noodles tossed with a flavorful homemade basil pesto.
Ingredients
Scale
- 4 medium zucchinis
- 1 tbsp olive oil (optional, for sautéing)
- Salt and pepper to taste
- 2 cups fresh basil leaves (packed)
- 1/3 cup pine nuts (or walnuts)
- 2 cloves garlic
- 1/4 cup nutritional yeast
- 1/2 cup olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Prepare the zucchini noodles: Wash and trim the ends of the zucchinis. Use a spiralizer to create zucchini noodles.
- Prepare the vegan pesto: In a food processor, combine the fresh basil leaves, pine nuts, garlic, and nutritional yeast. Pulse until finely chopped. With the processor running, slowly drizzle in the olive oil until smooth. Add lemon juice and season with salt and pepper.
- Cook the zucchini noodles (optional): Heat 1 tablespoon of olive oil in a skillet over medium heat. Add zucchini noodles and sauté for 2-3 minutes until just tender.
- Toss with pesto: In a large bowl, toss the zucchini noodles with the prepared pesto until evenly coated.
- Serve immediately, garnished with additional fresh basil, pine nuts, or nutritional yeast if desired.
Notes
Pesto zucchini noodles are best served fresh. Store leftovers in airtight containers separately; noodles last up to 2 days and pesto lasts about a week.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Raw, Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Keywords: zucchini noodles, vegan pesto, healthy pasta, gluten-free, summer recipe