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20 minAdd 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 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.
Every recipe here and every ebook recipe, turned into weekly plans and grocery lists. Dinner decided, groceries listed, progress tracked.
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