Zoodles with Vegan Pesto

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.

Vegan Pesto:

  • 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
  • Instructions:

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.

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