Name: Zucchini Pasta With Cashew Basil Pesto
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 zucchinis ((large)); 2 cups basil ((fresh)); 1/4 cup cashews ((raw)); 2 garlic cloves; 1/4 cup nutritional yeast; 1/4 cup olive oil; 2 Tbsp lemon juice; 1/3 tsp sea salt; 1/2 tsp black pepper; pinch of nutmeg

Zucchini Pasta With Cashew Basil Pesto

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 2

Ingredients Method

Ingredients

2 zucchinis (large)
2 cups basil (fresh)
1/4 cup cashews (raw)
2 garlic cloves
1/4 cup nutritional yeast
1/4 cup olive oil
2 Tbsp lemon juice
1/3 tsp sea salt
1/2 tsp black pepper
pinch of nutmeg

Method

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 well-coated. Serve and enjoy!