Vegan Pesto Zucchini Noodles That Everyone Will Love!
A delicious and healthy dish made with zucchini noodles and vegan pesto, perfect for a light meal or side dish.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Raw
- Cuisine: Italian
- Diet: Vegan
Ingredients
Scale
- 4 medium zucchinis
- 1 cup fresh basil leaves
- 1/4 cup pine nuts
- 2 cloves garlic
- 1/4 cup nutritional yeast
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Spiralize the zucchinis to create noodles.
- In a food processor, combine basil, pine nuts, garlic, nutritional yeast, and olive oil.
- Blend until smooth, adding salt and pepper to taste.
- Toss the zucchini noodles with the vegan pesto until well coated.
- Serve immediately, garnished with additional pine nuts if desired.
Notes
- For a creamier pesto, add a little more olive oil.
- Store leftover pesto in an airtight container in the fridge for up to a week.
- Feel free to add cherry tomatoes or other vegetables for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Find it online: https://takerecipes.com/vegan-pesto-zucchini-noodles-recipe/