Ingredients:
- 2 medium zucchinis
- 1 cup fresh basil leaves
- 1/2 cup raw cashews
- 2 cloves garlic, minced
- 2 tablespoons nutritional yeast
- 1/4 cup extra virgin olive oil
- Juice of 1 lemon
- Salt and pepper, to taste
- Optional: cherry tomatoes, pine nuts, fresh basil leaves for garnish
Instructions:
1. Prepare Zucchini Noodles:
- Using a spiralizer or vegetable peeler, create zucchini noodles (zoodles) by slicing the zucchinis into long, thin strips. Set aside.
2. Make Cashew Pesto:
- In a food processor, combine basil leaves, raw cashews, minced garlic, nutritional yeast, extra virgin olive oil, and lemon juice. Blend until smooth and creamy. If needed, add a splash of water to achieve your desired consistency. Season with salt and pepper to taste.
3. Cook Zucchini Noodles:
- Heat a large skillet over medium heat. Add the zucchini noodles to the skillet and sauté for 2-3 minutes until they are just tender but still slightly crisp. Be careful not to overcook.
4. Combine Zoodles with Pesto:
- Once the zucchini noodles are cooked, add the cashew pesto to the skillet. Toss the noodles gently until they are evenly coated with the pesto sauce.
5. Serve:
- Divide the zucchini pasta with cashew pesto among serving plates. Optionally, garnish with halved cherry tomatoes, toasted pine nuts, and fresh basil leaves.
6. Enjoy:
- Serve the zucchini pasta with cashew pesto immediately, and enjoy this flavorful and nutritious dish as a light and satisfying meal!
Feel free to customize this recipe by adding grilled vegetables, sun-dried tomatoes, or cooked chickpeas for extra protein. Adjust the seasoning and consistency of the pesto according to your taste preferences.