Ingredients
- 2-3 medium zucchinis – slice into fettuccine noodles with a vegetable peeler or mandolin. If you have a spiral vegetable cutter, it will make beautiful spaghetti noodles!
- 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
Make it step by step
- Blend all ingredients, except for the zucchini, in a food processor until smooth.
- Scoop zucchini pasta into bowls and top with pesto sauce.
- Add in vegetables of choice to add flavor, color and texture such as olives, sundried tomatoes, mushrooms, artichoke and colorful peppers.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Healthyvoyager, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.