Zucchini Pasta With Cashew Basil Pesto

Name: Zucchini Pasta With Cashew Basil Pesto
Prep time: 10 min
Cook time: 10 min
Yield: 2
Cuisine: Italian
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

Posted on October 17, 2015 by Jordan and Clark Cord in Main Dish

Serves

Level

Easy

Ingredients

Ingreds.

Total

10min

Serves

Level

Easy

Ingredients

Ingreds.

Total

10min

If you haven’t tried zucchini pasta yet, now is the time! It’s basically like the pasta you probably grew up eating, except better in every possible way.

For instance, it’s gluten free, it’s raw, and it’s vegan. That means that most anyone can enjoy it. And they will enjoy it, because the texture is great and the flavor… well the flavor is what you make of it. In this zucchini pasta, the flavor is all about basil pesto with a cashew base! With a bit of nutritional yeast for some extra zing and plenty of garlic to keep away colds and vampires, this is a quick and easy meal you can whip up in just 10 minutes or so!

If you haven’t tried zucchini pasta yet, now is the time! It’s basically like the pasta you probably grew up eating, except better in every possible way.

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

Servings:

Units:

Directions

Prep

10 min

Total

10 min

Cashew Basil Pesto

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.

Zucchini Pasta

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!