OVERVIEW

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

INGREDIENT

• 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

DIRECTIONS

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.