Vegan Basil Pesto w/ Zoodles
/This recipe is so summery and fresh. It’s so light and flavorful but still filling. I love making this on a night where I don’t want to spend too much time in the kitchen, but I still want a healthy, home-cooked meal. It is great as a main meal or could be used as a side dish to chicken or fish.
Ingredients:
2 cups light packed basil
4 garlic cloves
1/4 c. olive oil
1 lemon, juiced
1/2 tsp sea salt
1/4 tsp black pepper
1/4 c. pine nuts
2 small zucchini’s, spiralized
1 c. cherry tomatoes, cut in half
1/4 c. kalamata olives
Directions:
Place the basil, garlic, olive oil, lemon juice, sea salt, black pepper, and pine nuts in a food processor or high speed blender and blend until smooth.
You can either sauté the zucchini noodles (zoodles) in a pan for a few minutes or eat them without cooking. Toss the zoodles in a bowl with the cherry tomatoes, kalamata olives, and pesto sauce.
Serve and enjoy!
With love,
Ashley
