I had two of my high school friends from Wisconsin visiting this summer and we had a blast making dinner with zoodles (zucchini noodles) and vegan pesto. You can heat it up or eat it at room temperature. So delicious!
Serves 4
Zoodles – you can purchase frozen or make your own with a spriralizer.
- 2 cups packed fresh basil (large stems removed
- 3 Tbsp pine nuts, walnuts or sunflower seeds
- 3 Garlic Cloves
- 2 Tbsp lemon juice
- 3-4 Tbsp Nutritional Yeast
- 1/4 tsp salt
- 2-3 Tbsp olive oil
- 3-6 Tbsp water
- optional – add grape tomatoes
In a food processor, add the basil, nuts, garlic, lemon juice, nutritional yeast, and sea salt and blend/mix on high until a loose paste forms.
Add olive oil a little at a time (streaming in while the machine is on), scrape down sides as needed. Then add 1 Tbsp water at a time until the desired consistency is reached – a thick but pourable sauce.
Combine pesto and noodles (add grape tomatoes if wanted) If you want it warm put in a sauté pan to gently heat through.
Amy Heflin 