Zucchini Noodles with Pesto

5 from 6 votes

For a quick weeknight dinner, look no further than this zucchini noodles with pesto recipe. It’s the flavor of Italia, in a bowl. Of course with a healthy vegan twist! We’ll use nutritional yeast to give it a cheesy flavor and olive oil for an extra richness.

GUIDE

Course Main Course

Cuisine healthy

Servings

Prep Time 15

Total Time 15

INGREDIENTS

Ingredients

2 zucchini chop ends and spiral
2 cup fresh basil large stems removed
3 tablespoon pumpkin seeds
3 cloves garlic
2 tablespoon lemon juice
3-4 tablespoon nutritional yeast
1/4 teaspoon salt
1/4 cup olive oil
5-6 tablespoon water
1/2 cup cherry tomatoes

INSTRUCTIONS

Instructions

To make zucchini noodles, use a spiralizer or use a vegetable peeler to make nice long strips. Sprinkle salt on top of the zucchini noodles and set aside.
Add all your ingredients to a blender and blend until smooth. Make sure to test taste and adjust to your preference.
To serve, place zucchini noodles in a bowl and top with pesto and sliced cherry tomatoes.

NOTES

Notes

You can substitute the pumpkin seeds with pine nuts, walnuts or sunflower seeds.

You can also sprinkle more olive oil and nuts on top for an extra crunch.

NUTRITION FACTS

Calories: 210cal • Carbohydrates: 9g • Protein: 7g • Fat: 18g • Saturated Fat: 3g • Sodium: 158mg • Potassium: 514mg • Fiber: 3g • Sugar: 3g • Vitamin A: 920IU • Vitamin C: 28mg • Calcium: 44mg • Iron: 2mg

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