Raw Zucchini Noodle Pesto Salad
This refreshing Raw Zucchini Noodle Pesto Salad is a healthy, light dish perfect for summer. It combines crisp zucchini noodles with a vibrant homemade pesto sauce, cherry tomatoes, and a sprinkle of pine nuts for added texture and flavor. This dish is vegan and gluten-free, ideal for a quick lunch or a nutritious side.
Equipment
- 1 spiralizer or vegetable peeler
- 1 mixing bowl
- 1 food processor or blender
- 1 knife
- 1 cutting board
Ingredients
- 4 medium zucchinis About 1.5 pounds total.
- 2 cups fresh basil leaves
- ½ cup pine nuts Plus extra for garnish.
- 2 cloves garlic
- ¼ cup nutritional yeast
- ½ cup extra-virgin olive oil
- 1 tablespoon lemon juice
- to taste salt
- to taste pepper
- 1 cup cherry tomatoes Halved.
Instructions
- Begin by preparing the zucchini noodles. Use a spiralizer or vegetable peeler to create long, noodle-like strips from the zucchinis. Place the zucchini noodles into a mixing bowl.
- In a food processor or blender, combine the basil leaves, pine nuts, garlic, nutritional yeast, and lemon juice. Pulse the mixture until finely chopped.
- While the food processor is running, gradually add the olive oil until the pesto is smooth and creamy. Season with salt and pepper to taste.
- Pour the pesto over the zucchini noodles and toss until the noodles are well coated.
- Add the halved cherry tomatoes and gently mix them into the salad for added freshness.
- Serve immediately, garnished with additional pine nuts if desired.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days, but it is best enjoyed fresh.
Notes
This salad can be stored in an airtight container in the refrigerator for up to 2 days. However, it is best enjoyed fresh.
Feel free to add additional toppings such as avocado or a sprinkle of vegan cheese for extra flavor.
Adjust the consistency of the pesto by adding more olive oil if you prefer a thinner sauce.