Vegan Pesto + Zucchini Pasta

February 4, 2018

Vegan pesto sauce ingredients:

2 cups fresh basil
1/2 cup olive oil
2 cloves garlic 
2 tbsp fresh lemon juice
1 tbsp raw honey
1/4 cup pine nuts
2 heaping tbsp hemp seeds
salt and pepper to taste


Grind the hemp seeds in a food processor and then add remaining ingredients, blending until well combined. 

For the pasta:

3 medium zucchini 
1 tsp salt
1/4 cup sundried tomatoes packed in oil and chopped
1 cup cherry tomatoes, halved
fresh basil for garnish 



Wash zucchini and cut into thin ribbon style noodles using your spiralizer. Place in colander and let drain for 5-10 minutes while you make the pesto sauce.


Once the pesto is complete, place the drained zucchini noodles in a large bowl with the sun-dried tomatoes. Add the 1/4 to 1/2 cup of pesto sauce over the noodles to coat them, toss, and enjoy!!


More protein:


Serve with falafel, shrimp, sliced chicken or lean meatballs.



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