If you love traditional pesto, then you are absolutely going to love this recipe! My 10-Minute Vegan Pistachio Pesto Zucchini Noodles is a fun, exciting, and delicious twist on a traditional pesto pasta recipe, except we're swapping out the traditional walnuts in the pesto for pistachios. It's SO good, and I promise, this will become your new favorite pesto recipe yet! Plus, by pairing it with these delicious zucchini noodles, this recipe becomes naturally gluten-free, grain-free, and dairy-free as well!
Equipment
- 1 Food Processor I love this one by Cuisinart
Ingredients
For the Pesto:
- 2 Bunches Basil
- ½ Cup Pistachios raw and unsalted
- ½ Cup Nutritional Yeast
- 3 Cloves Garlic
- ¾ Teaspoon Nutmeg
- 1 Teaspoon Sea Salt
- 1 Lemon juiced
- ¼ Cup Water
- ¼ Cup Olive Oil
For the Zoodles
- 4 Zucchini
- 1 Cup Cherry Tomatoes halved
Instructions
- Start by making the pesto; add all of your pesto ingredients, minus the olive oil, to a food processor and process for about 45 seconds.
- Next, stop the food processor and scrape down the sides, then slowly add in the olive oil and process a few more times. Taste and adjust seasonings as needed.
- Then, prepare your zucchini noodles by spiralizing your zucchini. Place them into a large bowl.
- Chop your cherry tomatoes in half and add them to the bowl with the zoodles.
- Finally, add in the pesto, toss, and enjoy! Serve immediately, or store any leftovers in the fridge for up to one week.
Calories: 273kcal | Carbohydrates: 15g | Protein: 9g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Sodium: 603mg | Potassium: 883mg | Fiber: 5g | Sugar: 7g | Vitamin A: 850IU | Vitamin C: 46mg | Calcium: 64mg | Iron: 2mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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