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Zucchini Pasta with Cashew Basil Pesto FTR

Zucchini Pasta With Cashew Basil Pesto

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
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
 

  1. In a food processor, add garlic cloves, 3 tablespoons olive oil, pepper, and cashews. Process until smooth.
  2. Add nutritional yeast and salt and process to combine. Add basil and ¼ cup olive oil and process again.
  3. Finally, add lemon juice and process until combined.
  4. Set the pesto aside until you’re ready to combine with zucchini noodles.
  5. 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!
  6. Once you’ve finished spiralizing, add zoodles to a large bowl and mix in the pesto until well-coated. Serve and enjoy!