Zucchini Pesto
A creamy green sauce, perfect for when you have too many zucchinis to use.
Equipment
- Large non-stick pan
Ingredients
- 450 gram pasta I recommend penne, but can be any shape
- 3 zucchini sliced
- 1 drizzle olive oil
- 4 cloves garlic
- ½ cup pine nuts or walnuts
- ½ yellow onion chopped
- salt and pepper to taste
- ½ cup nutritional yeast
- 1½ cup fresh basil
- ½ lemon juiced
- ½ tsp salt
Instructions
- Cook your pasta according to package directions until al dente, reserving at least one cup of pasta water.
- Preheat the oven to 375F.
- In a casserole dish, add the sliced zucchini, garlic, pine nuts and onion.
- Roast for 25 minutes, until the zucchini begins to brown. Remove from the oven, and allow to cool slightly.
- To a high speed blender, add the zucchini mixture, fresh basil, nutritional yeast, olive oil, lemon, salt and pepper. Process until smooth but slightly grainy.
- In a pan, toss with the cooked pasta, adding pasta water as needed to thin. Finish with vegan parmesan cheese, as desired.
Notes
- Try walnuts as an affordable swap for pine nuts. You can also use pumpkin seeds or sunflower seeds if you have a nut allergy.
- Use this vegan pesto as a spread, pizza sauce, a dip, or salad dressing. So many ways to get creative with this zucchini pesto!
- Always taste and adjust seasonings to your preference. Feel free to measure garlic and nooch with your heart!
- If you want a brighter, sharper kick of garlic, use it raw. However, you may want to use less in that case.