Description
This fresh, flavorful dish pairs tender zucchini noodles with creamy herby pesto. A must-try for raw food enthusiasts and curious beginners, this recipe is perfect for a light, nutrient-packed meal.
Ingredients
Scale
- 2 medium zucchinis, spiralized
- 1 cup fresh basil leaves
- 1/2 cup raw cashews (soaked for 2 hours)
- 2 tbsp nutritional yeast
- 1 clove garlic
- 2 tbsp fresh lemon juice
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste
Instructions
- Slice or shred the noodles into thin strips, spiralize the zucchini, and set them aside in a big basin.
- Put the other ingredients in a food processor and process on high until the mixture is creamy and smooth. After adding the pesto, toss the zucchini noodles.
- Store in the refrigerator until ready to serve, or serve right away.
- Enjoy with additional hemp seeds and nutritional yeast sprinkled on top!
Notes
Toast the cashews before soaking (if you don’t need the recipe to stay fully raw) for a richer flavor. Add a splash of water if necessary to adjust consistency.
- Prep Time: 15 minutes
- Cook Time: (No cooking required)
- Category: Vegan
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 250 kcal
- Sugar: 4g
- Sodium: 180mg
- Fat: 21g
- Saturated Fat: 3g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 7g