Raw Vegan Zucchini Pesto Noodles that Wow Your Tastebuds!
A refreshing and healthy dish made with raw zucchini noodles and a flavorful vegan pesto sauce.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Raw
- Cuisine: Italian
- Diet: Vegan
Ingredients
Scale
- 2 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 pesto sauce until well coated.
- Serve immediately or chill in the refrigerator for 30 minutes before serving.
Notes
- For a nut-free version, substitute pine nuts with sunflower seeds.
- Feel free to add cherry tomatoes or olives for extra flavor.
- This dish is best served fresh but can be stored in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
Find it online: https://bibodo.com/raw-vegan-zucchini-pesto-noodles-recipe/