Spiralized Zucchini with Vegan Pesto

spiralized zucchini with vegan pesto

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 minutes
Cook Time5 minutes
Total Time20 minutes
Servings: 4 People


  • 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


  • 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.


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.

Spread the Word!
Follow Us