11Ingredients
140Calories
30Minutes

Ingredients

  • 1 bunch fresh basil (~2.5 oz/~140g, leaves picked and rinsed)
  • 1/2 tablespoon olive oil
  • 1/2 tablespoon nutritional yeast (substitute with parmesan cheese if not vegan)
  • 1 tablespoon lemon juice
  • 2 teaspoons miso paste (optional)
  • 1 teaspoon salt (add more to taste)
  • 2 cloves garlic (peeled)
  • 1/4 cup walnut halves
  • 2 summer squash (large, zucchini or yellow squash, ~17.5 oz/~500g)
  • 1 peach (large ripe yellow, peeled and diced)
  • 1 cup cherry tomatoes

Directions

  1. In a food processor, blend the basil, oil, nutritional yeast, lemon juice, miso paste, salt, garlic, and walnuts together until smooth. Set aside.
  2. Spiralize the squash using Blade B. Once the squash has been spiralized, I like to give all the noodles several rough chops so that they're easy to eat (otherwise, the noodles are too long). Chop up the parts of the squash that did not get spiralized and add them to the salad. If you do not have a spiralizer, create vegetable noodles with a julienne peeler or vegetable ribbons with a regular peeler.
  3. In a large bowl, toss the noodles, diced peaches, cherry tomatoes, and 1/3 to 1/2 cup of the pesto sauce together.
  4. Store the unused pesto and leftover salad in separate containers and refrigerate.
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NutritionView more

140Calories
Sodium39%DV930mg
Fat12%DV8g
Protein10%DV5g
Carbs5%DV14g
Fiber16%DV4g

PER SERVING *

Calories140Calories from Fat70
% DAILY VALUE*
Total Fat8g12%
Saturated Fat1g5%
Trans Fat
Cholesterol
Sodium930mg39%
Potassium460mg13%
Protein5g10%
Calories from Fat70
% DAILY VALUE*
Total Carbohydrate14g5%
Dietary Fiber4g16%
Sugars8g16%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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