Zucchini Noodles with Pesto

Zucchini Noodles with Pesto, a light and nutritious alternative to traditional pasta. This recipe features spiralized zucchini noodles tossed in a creamy, homemade pesto sauce made from fresh basil, pine nuts, and nutritional yeast. The result is a dish that’s both flavorful and rich in plant-based nutrients.

Perfect for a quick lunch or a refreshing dinner, this recipe is as easy to prepare as it is delicious. Enjoy the combination of crisp zucchini noodles with the zesty and aromatic pesto for a satisfying and healthy meal.

Ingredients:

• 4 medium zucchinis
• 1 cup fresh basil leaves
• 1/2 cup pine nuts (or walnuts)
• 1/2 cup nutritional yeast
• 2 garlic cloves
• 1/2 cup extra virgin olive oil
• Juice of 1 lemon
• Salt and pepper to taste
• Cherry tomatoes, halved (optional, for garnish)

Instructions:

1. Prepare Zucchini Noodles: Using a spiralizer or a julienne peeler, create zucchini noodles from the zucchinis. Set aside.
2. Make the Pesto: In a food processor, combine the fresh basil, pine nuts, nutritional yeast, and garlic. Pulse until finely chopped. With the processor running, slowly add the olive oil and lemon juice until the pesto is smooth and well blended. Season with salt and pepper to taste.
3. Toss Zucchini Noodles: In a large bowl, toss the zucchini noodles with the prepared pesto until well coated.
4. Serve: Garnish with halved cherry tomatoes if desired. Serve immediately or chill for a refreshing cold dish.