Vegan Garlic & Basil Pesto with Zucchini Noodles

A fresh and flavorful vegan pesto made with garlic, basil, pine nuts, nutritional yeast and olive oil, served over zucchini noodles for a light and healthy meal.

Prep Time

15 minutes

Total Time

20 minutes

Calories

475

Level

Easy

Yields

4 servings

Cost

£2.81

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

Asian•Mediterranean

Dietary:

Gluten-Free

Mood:

Healthy

Ingredients

Servings

4cupsFresh Basil Leaves(Packed)

£2.50

0.5cupPine Nuts(Toasted lightly for more flavor (optional))

£3.50

3clovesGarlic Cloves(Adjust to taste)

£0.30

3tablespoonsNutritional Yeast(For cheesy flavor)

£1.20

1tablespoonLemon Juice(Freshly squeezed)

£0.20

0.5cupExtra Virgin Olive Oil(High quality)

£1.50

0.5teaspoonSalt(Or to taste)

£0.01

0.3teaspoonBlack Pepper(Freshly ground, or to taste)

£0.02

4mediumZucchinis(For zucchini noodles)

£2.00

Total Cost

£11.23

£2.81 per serving

The Method

1
Prepare the zucchini noodles using a spiralizer or vegetable peeler. Set aside.
2
In a food processor, combine the basil leaves, pine nuts, garlic cloves, and nutritional yeast.
3
Pulse until coarsely chopped.
4
With the food processor running, slowly drizzle in the olive oil until a smooth paste forms. You may need to scrape down the sides of the bowl.
5
Add the lemon juice, salt, and pepper. Pulse to combine and adjust seasoning to taste.
6
In a large bowl, gently toss the zucchini noodles with the vegan pesto until well coated.
7
Serve immediately. Garnish with extra pine nuts or basil leaves, if desired.

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My Notes

Nutrition Information

Nutrition per serving (375g)

475 kcal / 1987 kJ

Carbs

20g

8% of RDA

Fat

40g

57% of RDA

Protein

15g

30% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

7 g

8% of RDA

Sodium

320 mg

14% of RDA

Saturated Fat

6 g

30% of RDA

Chef's Tips

To toast the pine nuts, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until lightly golden. Watch them closely as they burn easily.

For a smoother pesto, you can blanch the basil leaves in boiling water for a few seconds, then immediately transfer them to an ice bath. This will also help preserve the vibrant green color.

If the pesto is too thick, add a little more olive oil or water to thin it out.

Pesto can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for longer storage.

Add other vegetables like cherry tomatoes or sun-dried tomatoes for extra flavor and nutrients.

Feel free to add a pinch of red pepper flakes for some heat.

Cooking Equipment

Food Processor

Large Bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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