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.