Our twist on the classic Italian pesto using magnesium rich pumpkin seeds and "cheesy" nutritional yeast. A healthy nutritious and high fiber meal that can be enjoyed cold or hot.
Why you'll love this recipe
- Suitable for a variety of dietary needs: Vegan, gluten-free, soy-free, raw and nut-free!
- No need to cook: This recipe is all raw goodness.
- Flavorful: Just as tasty as traditional pesto, but with added benefits!
- Easy to customize: Swap out the pumpkin seeds and spinach for other nuts, seeds and leafy greens. Enjoy cold or hot.
Ingredients
- Pumpkin Seeds (Pepitas)
- Spinach
- Basil
- Nutritional Yeast
- Olive Oil
- Garlic
- Salt + Black Pepper
- Zucchini
Steps
- In a food processor, blend all the pesto ingredients.
- Use a spiralizer to make the zucchini noodles. Or use a vegetable peeler and cut it into ribbons.
- Combine the zucchini noodles and pesto until fully coated.
Variations and substitutions
- Swap pumpkin seeds for hemp seeds, walnuts, or other seed or nuts of your choice.
- Swap spinach with parsley, leafy celery tops, arugula or other leafy greens.
- Use vegan parmesan instead of nutritional yeast, or use both!
- Add red pepper flakes to the pesto for an added kick.
- Top with fresh cherry tomatoes or sun-dried tomatoes.
- For a more colorful dish and some variety, add carrots and yellow squash.
Pairing suggestions
Other recipes you might enjoy
We hope you enjoy this recipe. Remember, every step you take towards a plant-based lifestyle is something to be proud of.
Whether you're vegan, trying to eat more plant-based meals, or just here for a delicious recipe -
thank you for being part of the journey with us!
Servings: 2
Equipment
- 1 food processor
Ingredients
- ⅓ cup Pumpkin Seeds
- 1.5 cup Spinach tightly packed
- 1.5 cup Basil tightly packed
- ¼ cup Nutritional Yeast
- ¼ cup Olive Oil
- 3 cloves Garlic fresh is best
- ¼ tsp Salt
- ¼ tsp Black Pepper
- 2-3 large Zucchinis (about 750 grams) spiralized or cut into ribbons
Instructions
- Wash 2-3 large Zucchinis and use a spiralizer to make zucchini noodles, or use a peeler to cut into ribbons.
- In a food processor add 1.5 cup Spinach, 1.5 cup Basil, ⅓ cup Pumpkin Seeds, ¼ cup Nutritional Yeast, 3 cloves Garlic, ¼ cup Olive Oil, ¼ tsp Salt, and ¼ tsp Black Pepper. Process for 30 - 60 seconds until roughly chopped and fully combined.
- In a large bowl add the zucchini noodles and pesto sauce. Toss until fully coated.
- Enjoy cold or hot. For a more elevated flavor, top with some vegan parm and sun-dried tomatoes.
Notes
Use fresh garlic that you peel. Jar and powdered garlic don't give pesto the kick it needs.
Tried this recipe?Let us know how it was!
