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 kcal

Difficulty

Easy

Equipment

2 items

Cost

£2.81/serving

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

Instructions

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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