Zucchini Pasta with Vegan Basil Pesto
Difficulty 5 minutes Serves (1) large serving or (2) smaller servings
Do you ever find yourself with a fierce pasta craving that just wont let up? Here is your solution -Zucchini Pasta with Fresh Vegan Basil Pesto by Karielyn Tillman of The Healthy Family and Home. No gluten hangovers here
Ingredients FOR THE PASTA
2 cups organic zucchini pasta noodles
FOR THE PESTO
2 cups organic fresh basil leaves
1/2 cup organic extra-virgin olive oil
1/3 cup organic pine nuts
1/4 cup nutritional yeast
1 - 2 clove organic garlic
1/2 teaspoon Himalayan pink salt
1/4 teaspoon organic ground black pepper
Directions 1. Wash the outside of the zucchini and cut off each end. Place it in a Spiralizer (using the blade of your choice) and spiralize your zucchini. Set aside.
2. Add all ingredients for the pesto to a food processor and process until the nuts are ground into tiny pieces and all ingredients are blended together well.
3. Add the zucchini pasta to a medium sized bowl with the pesto sauce and gently toss until the pesto is evenly distributed.
Optional: garnish with extra fresh basil leaves.