Vegan Sun Dried Tomato Pesto Zucchini Noodles
Author: 
Recipe type: Dinner
Serves: 4
 
Tasty meal in 15 minutes.
Ingredients
  • 4 medium zucchinis, washed
  • ½ c walnuts
  • 3 garlic cloves
  • ½ c extra virgin olive oil
  • 1 c basil, packed
  • ½ c nutritional yeast
  • ¼ - ⅓ c sun dried tomatoes (without the oil)
  • salt & pepper to taste
Instructions
  1. In a food processor, pulse walnuts and garlic cloves.
  2. Add in extra virgin olive oil, basil, nutritional yeast, & sun dried tomatoes. Process until smooth.(May have to add a bit more olive oil to get right consistency)
  3. Using a spiralizer or veggetti, make zucchini noodles with the zucchini.
  4. Add noodles to a medium mixing bowl and top with ½ of the pesto mixture. Use salt and pepper to taste. Stir until well combined.
  5. Enjoy
  6. **This is enough pesto for 2-3 meals, so ½ this recipe or safe for future use. Pesto keeps in fridge for 1-2 weeks & in freezer for 3-6 months.
Recipe by Wholesomely Fit at https://wholesomelyfit.com/2015/08/07/vegan-sun-dried-tomato-pesto-zucchini-noodles/