Zucchini Pasta with Vegan Pesto
Vegan Pesto
2 cups tightly packed fresh basil
1/2cup walnuts or pine nuts
1 to 2 cloves garlic, roughly chopped (to taste)
1/2 cup extra-virgin olive oil
Sea salt and freshly ground pepper, to taste
1 tablespoon lemon juice
3 tablespoons nutritional yeast
Zucchini Noodles
4-5 small to medium zucchini
olive oil
1 cup pitted and sliced cherries
lemon zest
shelled pistachios
Combine basil, olive oil, pine nuts, and garlic in blender or food processor. Blend until paste forms, stopping often to push down basil. Add nutritional yeast, lemon juice, and salt; blend until smooth. Transfer to small bowl.
Place zucchini over a large bowl and use a julienne peeler or spiralizer to create noodles. Drizzle a small amount of olive oil on top and toss to coat. Spoon pesto over the noodles and toss with your fingers or two forks to coat. Add more pesto as needed.
Optional: Top with chopped pistachios, halved cherries, and a bit of lemon zest. Serve immediately.
Inspiration + photo: Edible Perspective
hannahtice 