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Zucchini Pasta with Vegan Basil Pesto

Posted in Breakfast and Brunch on 2016-08-24
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.

Enjoy!