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, raw, gluten-free, soy-free, and nut-free!
- No need to cook: This recipe is all raw goodness, but feel free to heat it up if you would like.
- 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!
Spinach, Basil, Pumpkin Seed Pesto with Raw Zucchini Noodles
Our twist on the classic Italian pesto using protein rich pumpkin seeds and "cheesy" nutritional yeast. A healthy nutritious and high fiber meal that can be enjoyed cold or hot.
Servings: 2
Print Recipe
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.
