- 2 large zucchinis
- 2 cups of fresh basil
- ¼ cup of raw cashews
- 23 garlic cloves
- ¼ cup + 2 tablespoons nutritional yeast
- ¼ cup + 3 tablespoons quality olive oil
- 2 tablespoons lemon juice
- ⅓ teaspoon sea salt
- ½ teaspoon black pepper
- pinch of nutmeg
In a food processor, add garlic cloves, 3 tablespoons olive oil, pepper, and cashews. Process until smooth.
Add nutritional yeast and salt and process to combine.
Add basil and ¼ cup olive oil and process again.
Finally, add lemon juice and process until combined.
Set the pesto aside until you're ready to combine with zucchini noodles.
Chop about ½" off both ends of the zucchini and spiralize. I recommend tearing the noodles
into smaller pieces as you go, otherwise you'll end up with a "Lady and the Tramp" situation on your hands when you try to eat your pasta!
Once you've finished spiralizing, add zoodles to a large bowl and mix in the pesto until wellcoated.
Serve and enjoy!
Recipe and image courtesty The Fitchen. To find more information and recipes visit The Fitchen.