Zucchini Pesto with Giant Zucchini Noodles
Looking for a fresh, vibrant, and veggie-packed dinner that doesn’t require a lot of effort? These Pesto Zucchini Noodles check every box! Served with a homemade Creamy Zucchini Pesto Sauce; this recipe is satisfying, 100% plant-based, and an absolute celebration of peak summer produce. It's one of those meals that feels fancy but comes together in under 30 minutes.
Servings 2 servings
Calories 264kcal
Equipment
- stove
Ingredients
- 4 medium zucchinis*
- ½ yellow onion chopped
- 4 garlic cloves minced
- 1 cup basil or parsley
- ⅓ cup nutritional yeast
- ¼ cup pine nuts
- ½ lemon juiced
- 1 tbsp coconut aminos
- 1 tbsp miso paste
- ½ cup water
- 1 tsp sea salt
- ½ tsp black pepper
Instructions
- Chop off each end of the zucchini. Use the coring tool to carefully core each one and gently make a shallow cut along the side of the zucchini to open it up. Remove the tool and set aside your beautiful spiral. Repeat with the remaining 3 zucchini.
- Coarsely chop the zucchini skins and add to a medium skillet over medium heat with the onion and garlic. Sauté for 4-5 minutes until tender, adding a splash of oil if desired or add water as needed to deglaze.
- Transfer to a blender and add the remaining ingredients. Pureé until smooth and season to taste. Transfer the sauce to the skillet and heat over low heat until bubbly. Add the giant zucchini noodles and cook just until heated through (no need to cook them).
- Serve hot, topped with dairy free parm if desired!
Notes
*Try to find zucchinis that are straight, not bent.
Nutrition
Serving: 1serving | Calories: 264kcal | Carbohydrates: 29g | Protein: 13g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Sodium: 1687mg | Potassium: 1432mg | Fiber: 9g | Sugar: 13g | Vitamin A: 1439IU | Vitamin C: 91mg | Calcium: 120mg | Iron: 4mg
