Spiralized Zucchini with Vegan Pesto

Name: Vegan Nut Basil Pesto
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 2 cups fresh basil or a combination of basil and baby spinach; 1/2 cup raw almonds (walnuts or cashews); 1/2 cup good quality olive oil (start with less); 2-4 cloves garlic; 1 teaspoon lemon juice (or to taste); 1-2 Tablespoons Nutritional Yeast

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Vegan Nut Basil Pesto

2 cups fresh basil or a combination of basil and baby spinach ½ cup raw almonds, walnuts or cashews ½ cup good quality olive oil 2-4 cloves of garlic 1 squeeze lemon juice 1-2 Tablespoons Nutritional Yeast

Prep Time15

Cook Time5

Total Time20

Servings: People

Calories:

Ingredients

2 cups fresh basil or a combination of basil and baby spinach
1/2 cup raw almonds walnuts or cashews
1/2 cup good quality olive oil start with less
2-4 cloves garlic
1 teaspoon lemon juice or to taste
1-2 Tablespoons Nutritional Yeast

Instructions

Soak nuts in purified water overnight. Drain water.
Use an s-blade in a food processor to create the pesto in this order
Garlic
Nuts
Basil/spinach
Add olive oil, lemon juice and nutritional yeast and blend well.

Notes

Zucchini noodles tossed in Vegan Pesto with Cherry Tomatoes and Sundried Tomatoes

Use 1 zucchini per person.
Basil Pesto recipe will cover 4 medium zucchinis.
Serve with a tossed salad with an Italian vinaigrette and roasted veggies or green beans.
Spiralize Zucchini, use serve raw or sauté in 1 Tablespoon olive oil.
Toss noodles in Pesto and Cherry tomatoes and sundried tomatoes.