| 12 | 20 | 331 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 0 min | 4 |
| 2 large | Zucchini |
| 2 cup | Basil, fresh |
| 1/4 cup | Cashew nuts, raw |
| 3 clove(s) | Garlic |
| 1/4 cup | Nutritional yeast |
| 2 tbsp | Nutritional yeast |
| 1/4 cup | Extra virgin olive oil |
| 2 tbsp | Extra virgin olive oil |
| 2 tbsp | Lemon juice |
| 1/3 tsp | Sea Salt |
| 1/2 tsp | Black pepper |
| 1/2 tsp | Nutmeg, ground (a pinch, more or less) |
In a food processor or high powered blender, add garlic cloves, 3 tablespoons olive oil, pepper, and cashews.
Process until smooth.
Add nutritional yeast and salt and process to combine.
Add basil and ¼ cup olive oil and blend again.
Add lemon juice and blend until combined.
Set the pesto aside until you're ready to combine with zucchini noodles.
Chop about ½" off both ends of the zucchini and spiralize.
Add zoodles to a large bowl and mix in the pesto until well-coated.
Serve and ENJOY!
| Meat Alternative | 0.3 |
| Vegetables | 2.5 |
