2 zucchinis, spiralized or made into noodles with a vegetable peeler
For Walnut Pesto:
1 cup walnuts
1 TB nutritional yeast
1 large bunch basil leaves
1/2 cup extra virgin olive oil
1 clove garlic, crushed
2 TB fresh lemon juice
salt and pepper
Place walnuts and nutritional yeast into a food processor and pulse. Add all other pesto ingredients and process until smooth. Place into an airtight container and keep in the fridge to use when needed.
After you prepare the zucchini noodles, you either use them raw or place into a pan of boiling water for a couple of minutes. Then take out and drain off as much water as possible.
Place noodles in a bowl and add a couple of tablespoons of pesto and combine. Add desired veggies.
From Thrive Magazine
