Raw Zucchini Pesto Noodles
These raw zucchini noodles tossed in a fresh, vibrant pesto are a delightful way to enjoy a light and nourishing meal. I love how simple and quick they are to prepare, yet they feel so satisfying!
You know those days when you're craving something light but still want a burst of flavor?
That’s where these raw zucchini pesto noodles come in!
I remember the first time I made them; I was looking for a quick lunch and stumbled upon a zucchini in my fridge.
Tossing it with homemade pesto was a game changer for me, and now it’s a staple in my kitchen.
It’s a perfect way to celebrate the beauty of fresh ingredients while keeping things simple and wholesome.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using zucchini because it’s so versatile and light. If you don’t have pine nuts, sunflower seeds or walnuts work great too! Nutritional yeast really gives that wonderful cheesy flavor without any nutritional yeast, and you can adjust the garlic according to your preference.
Tips & Notes
- •I keep my zucchini noodles in a colander for a bit to let some water drain out before tossing them with pesto. It helps keep everything from getting too watery!
- •If you like a little kick, try adding a pinch of red pepper flakes to the pesto for some heat.
Recipe Variations
- •Sometimes I add a handful of spinach or kale to the pesto for extra nutrients and a lovely green color.
- •If I'm feeling a bit indulgent, I might throw in some sliced cherry tomatoes for a pop of sweetness and color.
Storage & Freezing
These noodles are best enjoyed fresh, but if you have leftovers, you can store them in the fridge for a day. Just keep them in a sealed container, but be aware that the zucchini may release some water over time.
Frequently Asked Questions
Can I make the pesto ahead of time?
Absolutely! The pesto can be made a day in advance. Just store it in an airtight container in the fridge, and it’ll be ready for your noodles when you are.
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These raw zucchini noodles tossed in a fresh, vibrant pesto are a delightful way to enjoy a light and nourishing meal. I love how simple and quick they are to prepare, yet they feel so satisfying!
Ingredients
Instructions
- 1
Spiralize the zucchini using a spiralizer or a vegetable peeler to create long, noodle-like strands. Set them aside in a large bowl.
- 2
In a food processor, combine the fresh basil leaves, toasted pine nuts, nutritional yeast, minced garlic, lemon juice, and olive oil.
- 3
Process until the mixture is smooth and creamy, scraping down the sides as needed. If it’s too thick, you can add a splash of water to loosen it up.
- 4
Taste the pesto and season with salt and freshly ground black pepper to your liking.
- 5
Pour the pesto over the zucchini noodles and gently toss until the noodles are well coated.
- 6
Serve immediately, garnished with extra pine nuts or basil if desired. Enjoy your fresh, raw creation!
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