Pesto Zucchini Noodles

Prep: 20 minutes Cook: 0 minutes Serves: 2

From Hannah:

This dish is inspired by my favorite plate from a friend’s restaurant in Tucson. It’s fresh, vibrant, and one of those meals that makes you feel amazing after eating it. Simple ingredients, bold flavor, and so satisfying without being heavy.

Ingredients

Zucchini Noodles

4 large zucchini spiralized
1 cup cherry tomatoes halved
Fresh basil leaves for serving

Pesto Sauce

1 cup packed fresh basil
1/2 cup raw cashews soaked in hot water 15 minutes then drained
2 tbsp nutritional yeast
2 tbsp fresh lemon juice
1 clove garlic
1 tsp salt or to taste
1/4 to 1/2 cup water as needed to blend

Optional Toppings

Extra nutritional yeast
Microgreens or arugula

Instructions

Add all pesto ingredients to a blender. Blend until smooth and creamy, adding water slowly until you reach a thick but pourable consistency.
Spiralize the zucchini and place in a large bowl. If the zucchini is very watery, gently pat with a towel but do not squeeze hard.
Pour the pesto over the zucchini noodles and toss until evenly coated.
Add cherry tomatoes and gently mix again.
Serve immediately and finish with fresh basil, nutritional yeast, and any toppings you like.
If you prefer the noodles slightly softer, you can warm them in a pan over very low heat for 1 to 2 minutes before adding pesto. Do not overcook or they will release water.
This dish is meant to be fresh and light and is best eaten right away.
You can also serve this over half zucchini noodles and half pasta if you want something more filling.