Spiralized Zucchini with Vegan Pesto

spiralized zucchini with vegan pesto

spiralized zucchini with vegan pesto
Vegan Nut Basil Pesto
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Celeste Davis
2 cups fresh basil or a combination of basil and baby spinach ½ cup raw almonds, walnuts or cashews ½ cup good quality olive oil 2-4 cloves of garlic 1 squeeze lemon juice 1-2 Tablespoons Nutritional Yeast
Servings Prep Time
4 People 15 minutes
Cook Time
5 minutes
Servings Prep Time
4 People 15 minutes
Cook Time
5 minutes
spiralized zucchini with vegan pesto
Vegan Nut Basil Pesto
BigOven - Save recipe or add to grocery list
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Celeste Davis
2 cups fresh basil or a combination of basil and baby spinach ½ cup raw almonds, walnuts or cashews ½ cup good quality olive oil 2-4 cloves of garlic 1 squeeze lemon juice 1-2 Tablespoons Nutritional Yeast
Servings Prep Time
4 People 15 minutes
Cook Time
5 minutes
Servings Prep Time
4 People 15 minutes
Cook Time
5 minutes
Ingredients
Servings: People
Units:
Instructions
  1. Soak nuts in purified water overnight. Drain water.
  2. Use an s-blade in a food processor to create the pesto in this order
  3. Garlic
  4. Nuts
  5. Basil/spinach
  6. Add olive oil, lemon juice and nutritional yeast and blend well.
Recipe Notes

Zucchini noodles tossed in Vegan Pesto with Cherry Tomatoes and Sundried Tomatoes

  • Use 1 zucchini per person.
  • Basil Pesto recipe will cover 4 medium zucchinis.
  • Serve with a tossed salad with an Italian vinaigrette and roasted veggies or green beans.
  • Spiralize Zucchini, use serve raw or sauté in 1 Tablespoon olive oil.
  • Toss noodles in Pesto and Cherry tomatoes and sundried tomatoes.
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