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Categories:Viewed: 75 - Published at: 2 years ago
Ingredients
- 2 cups packed fresh basil
- 2 medium cloves of garlic
- 1/4 cup extra virgin olive oil
- 1/4 cup raw pine nuts
- 2 tablespoons of fresh lemon juice
- 1 tablespoon of fresh lemon zest
- 2 heaping tablespoons Red Star nutritional yeast
- 1/2 teaspoons sea salt
- 4 medium zucchini
Method
- Run the garlic through the chute of the food processor. Add the basil, lemon juice, lemon zest, salt and oil and process until smooth. Add pine nuts and nutritional yeast and process being careful not to over process the nuts. Set the pesto aside. Peel 4 medium zucchini, and put through a spiral vegetable slicer. Place the zucchini "spaghetti" on paper towels to dry. Put dried zucchini strands in a serving bowl, mix together with vegan lemon basil pesto and serve.
- Lemon basil pesto may also be served as a dip or over cooked pasta.
