- 2 zucchini (large)
- 2 cups fresh basil
- 1/4 cup raw cashews
- 3 garlic cloves
- 1/4 cup nutritional yeast (what's nutritional yeast? i'll explain! click here.)
- 1/4 cup olive oil (quality)
- 2 tablespoons lemon juice
- 1/3 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 pinch nutmeg
PER SERVING *
|Calories470Calories from Fat330|
|% DAILY VALUE*|
|Calories from Fat330|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Virginia 16 Oct
Yummy. Next time I'll try less nutritional yeast - it sure does have a kick to it. Going back for seconds. Think that says it all! Thanks for the recipe
Renee 29 Aug
It turned out good... I think I needed more basil. I don’t think I bought enough... it was really easy... I had to buy a spriralizer. But quick & easy...
Linnon 6 Aug
Fair I’ve had better vegan pesto, but not bad.
Ge Araujo 22 Jun
Delicious! My 7 years old daughter loved it!
Mike 17 Jun
Mary Jo R. 11 Feb
Delicious!! Will definitely make it again.
Asma Ghali 7 Nov 2017
I just did and it’s amazing!! easy fast and health
Alea H. 5 Nov 2017
Very good! I had to use dried basil because by the time I made this my fresh basil was already wilted beyond use. It was still very good! We also warmed it up for a minute on the stove so the zucchini cooked down a little bit. Next time we'll just double the amount of zucchini.
K 13 Oct 2017
So delicious! This will become a regular meal. Add cherry tomatoes!
Emily Wheelbarger 4 Oct 2017
I think next time I won’t put ALL of the pesto at one time... it was a little goopy/soupy; however, the taste was amazing!! Still next time, I will add the pesto a little at a time. 😁
mkc 3 Oct 2017
I added onions to the blend & shiitake mushrooms cut small to the mix + a tbsp of bought pesto and a pinch of garlic salt (instead of salt). Then I cooked it all together in a pan on high heat with lots of tossing and stirring (to heat it up perfectly and not over cook the zoodles). Then I had myself a hot plate of zucchini-pasta (zoodles) with homemade "cashew-basil-pesto". It was DELICIOUS! Saving it and making it again for sure. Thank you!
Connie Sahlmark 23 Aug 2017
Lovely! Totally making this again!
Alecia R. 10 Aug 2017
Just ok Very healthy pesto was tasty, I guess I'm not a fan of zucchini
Adelle 6 Aug 2017
Great recipe. I did add a few more things like plain yogurt, and it turned out well.
Cheryl Nygaard 6 Aug 2017
Lovely! Very tasty and good reviews from the meat lovers in the family (including me!). This is for two people not four so some tweaking needed. Also hard to tell when told 2 zucchinis how much that is as it depends on how big they are. So play with it but go for it!
Desirae 25 Jul 2017
This came out ABSOLUTELY AMAZING!!! 😍 I wouldn't change anything about this recipe, and I LOVE that it took me a total of about 12 minutes to put together from start to eat!! 😄 2 Thumbs Up and I'd give it 10 stars if I could!! ❤
Sabina 5 Jul 2017
Needs less oil. Then it is wonderful.
Bettina White 6 Jun 2017
This pesto is so yummy and creamy! I really enjoyed it! I did add some red pepper flakes because I like a touch of heat to my pasta! 😊 I give this recipe 2 thumbs up! 👍🏾👍🏾 Thank you!
Kathy Garza 1 Feb 2017
I didn't enjoy it too much. It was more oil than I expected. I tried it with a different pesto and it's better.
Gary-paul D. 6 Sep 2016
I swapped out the olive oil for my own ginger, garlic & chilli infused rapeseed oil and am going to try it as a Pie filling in my bespoke pie's, it received mixed response from my tasters mainly positive. Not as unusual as you may think as I do a fair range of vegan, vegetarian & gluten free Pies, thus I am always looking for interesting and tasty fillings. Ministry of Pies (fb)
Ola B. 30 May 2016
Truly italian pesto! Taste is a little spicy and intensive. I added also dried tomatoes and pine nuts.
Tootie O. 19 May 2016
This was absolutely delicious! I prepared dinner for a healthy vegan low carb choice. My fiancé loved it so much & I'm happy I can make pesto from scratch!
Alberto H. 11 Apr 2016
Super good! I'm not vegan so I added Parmesan to the pesto and it was great! Definitely a good go-to recipe for something quick and delicious