Description
Discover the ultimate guilt-free meal with Raw Zucchini Noodles with Pesto. This nutrient-packed, gluten-free dish is easy to make and bursting with fresh flavors. Perfect for a quick lunch or a light dinner, it combines spiralized zucchini with a creamy, dairy-free pesto made from fresh basil, garlic, and cashews. Not only is it delicious, but it also supports a healthy lifestyle.
Detailed Recipe
Ingredients:
- 2 medium zucchinis (spiralized)
- 1 cup fresh basil leaves
- 1/4 cup raw cashews (soaked for 2 hours)
- 2 tablespoons nutritional yeast
- 2 cloves garlic
- 1/4 cup olive oil
- 1/2 teaspoon salt
- Juice of half a lemon
Instructions:
- Prepare the Zucchini: Wash the zucchinis and spiralize them into noodle shapes using a spiralizer or julienne peeler. Set aside.
- Blend the Pesto: In a blender or food processor, combine basil leaves, soaked cashews, nutritional yeast, garlic, olive oil, salt, and lemon juice. Blend until smooth. Adjust the texture with water if needed.
- Mix the Noodles: Toss the spiralized zucchini with the prepared pesto until evenly coated.
- Serve: Transfer the noodles to a plate or bowl. Garnish with extra basil leaves or nutritional yeast if desired.
- Enjoy: Serve immediately as a fresh, raw vegan meal.
