Today I made some Italian inspired vegan Pesto with zucchini noodles, and I absolutely loved it.
My recipe is very easy; I would say it took me about 15 minutes to make it, and I didn’t use the stove.
Yeah, it’s totally raw.
As always, I’ll leave ingredients and directions bellow.
1/2 cup cherry tomatoes
1 clove garlic
1 cup fresh basil leaves
2 tablespoons pine nuts
3 tablespoons extra virgin olive oil
1/2 teaspoon lemon juice
Spiralize the Zucchini, cut the tomatoes in half and set to the side.
Add the rest of the ingredients to a food processor and mix well to make the Pesto.
Tope the Zucchini noodles and tomatoes with the Pesto.