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zucchini pesto primavera

Zucchini Pasta Pesto Primavera

This pasta "with a twist" is raw, vegan, and gluten-free.

Course Dinner, Side Dish
Cuisine Gluten-Free, Raw, Vegan
Prep Time 10 minutes
Total Time 10 minutes
Yield 2 servings
Calories 419 kcal

Ingredients

  • 1/2 cup fresh basil
  • 1/4 cup raw pine nuts
  • 1/4 cup olive oil
  • 2 cloves raw garlic
  • 2 tablespoons nutritional yeast or grated pumpkin seeds
  • 2-3 medium zucchini

Instructions

  1. Blend all ingredients, except for the zucchini, in a food processor until smooth.

  2. Slice the zucchini into fettuccine noodles with a vegetable peeler or mandolin.  If you have a spiral vegetable cutter, it will make beautiful spaghetti noodles!

  3. Scoop zucchini noodles into bowls and top with pesto sauce.

Recipe Notes

Add in vegetables of choice to add flavor, color, and texture such as: olives, sun-dried tomatoes, mushrooms, artichoke, and colorful peppers.