Vegan Pesto over Zucchini Noodles
- Pesto
- 4 cups Basil leaves
- 8 cloves garlic
- ¾ cups raw pine nuts
- 1 cup Cold Pressed Olive Oil
- ¼ cup nutritional yeast
- ¾ teaspoon salt
- ¼ t. pepper
- Zucchini
- 4 zucchini’s, spiralized
- ¼ cup, chopped Italian parsley, stems removed
- ½ cup sun-dried tomatoes, cut into slivers
- ¼ cups raw pine nuts
- In a food processor, pulse the basil until finely chopped.
- Add garlic cloves, salt, pepper, nutritional yeast and pine nuts. Pulse some more, scraping down sides to incorporate all of the mixture.
- When fully pureed, add the olive oil while the food processor is running. The mixture will become thick.
- Toss 1 cup of the pesto over the zucchini noodles. Add more pesto if desired.
- Add the parsley, and sun-dried tomatoes. Toss again.
- Garnish with pine nuts.
Recipe by iEatGreen at https://www.ieatgreen.com/vegan-pesto-over-zucchini-noodles/
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