These vegan pesto zoodles are easy to make, delicious and guilt free! You can eat seconds and thirds! This zucchini dish is vegan keto friendly your whole family will love it!
2 cups packed fresh basil leaves
2 cloves of garlic
¼ cup pine nuts
2/3 cup avocado oil
½ tsp salt
¼ tsp pepper
½ cup nutritional yeast
Add the basil leaves to a food processor and then all of the rest of the ingredients and process until smooth. This recipe freezes well for up to 3 months.
To Make the Zoodles
2-3 medium sized zucchinis
¼ cup onions
1-2 cloves of garlic
Optional veggies: tomatoes, peppers, mushrooms ( I had these on hand so I decided to use them)
Make your zoodles using a spiralizer or cut them up in thin spaghetti like strips. Chop your onions and garlic and sauté them in a little avocado oil. If you have additional veggies add them now and sauté for 3-5 minutes. Add your zoodles and let them cook for a few minutes only. Turn off the heat. If you want you can drain any liquid. Add your pesto sauce start with 2 tablespoons and give it a taste. Add more if you like. Serve and enjoy!