Zucchini Noodles with Basil Pesto

This nearly raw* dish is seriously satisfying and has great flavors! This recipe serves 3-4 people depending on portion size.


2 Large Zucchini (peeled and sliced into “noodles”)

1 Cup Soaked Raw Cashews

1 Cup Fresh Basil leaves

1/4 Cup Olive Oil

1/4 Cup Nutritional Yeast

3 Cloves Garlic

3 Tbsp. Lemon Juice

1/4-1/2 Cup water (depending on the consistency you want)

Salt and Pepper to taste


Mix all ingredients except for the zucchini in a blender or food processor until thoroughly combined and creamy. Take 1/3-1/2 Cup of the pesto and toss it in your portion of zucchini noodles. It’s that easy!

Zucchini Noodles

*I say nearly because nutritional yeast is considered “dead”, and that is an ingredient in the pesto but can be omitted.

5 Comments on “Zucchini Noodles with Basil Pesto

  1. i second that….it looks AWESOME!!

    i am definitely making a single serving of this, but i am just scratching my head a little to how you got such thin noodle-like strands of zucchini. which kitchen tool did you use to achieve yumminess?

    • This was before I got a julienne peeler (which I highly recommend!), so I used a peeler to get each slice, then sliced the noodles with a knife. It was so time consuming, but the texture was great! I think I’ll look into getting a spiralizer next. 🙂

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