• Prep Time :10 Minutes
  • Cook time : 25  Minutes
  • Total Minutes : 35 Minutes
  • Servings: 4 – 5 Servings 
  • CALORIES: Approximately 280 – 285 kcal


  • 5-6 medium zucchini (2 1/4-2 1/2 pounds total), trimmed
  • ¾ teaspoon salt, divided
  • 1 cup packed fresh basil leaves
  • 2 cloves garlic, crushed and peeled
  • ⅓ cup unsalted cashews
  • 2-3 tablespoons lemon juice
  • 2 teaspoons nutritional yeast
  • ½ teaspoon ground pepper
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil, divided
  • 1 cup grape tomatoes, halved


  1. Slice the zucchini lengthwise into long, thin strands or strips using a vegetable peeler or a spiral slicer. If slicing vegetables, stop when you get to the center seeds (seeds make the noodles fall apart). Add 1/4 teaspoon salt to the zucchini “noodles” in a sieve. After letting the water drain for 10 to 15 minutes, gently squeeze the excess water out.
  2. Meanwhile, blend nutritional yeast, basil, garlic, cashews, lemon juice, pepper, the final 1/2 teaspoon of salt, and nutritional yeast in a food processor. After coarsely chopping, pulse while occasionally scraping the sides. Add 1/4 cup oil while the motor is running and process until thoroughly blended. Place aside.
  3. In a big skillet over medium-high heat, warm the last tablespoon of oil. When the noodles are cooked, add the drained zucchini and gently mix for 2 to 3 minutes. Place in a large bowl. Tomatoes and pesto are added. Gently blend by tossing.

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