Raw Zucchini Pesto Salad (Printer-Friendly)
Crisp zucchini noodles tossed with fresh basil pesto, cherry tomatoes, and pine nuts for a refreshing summer dish.
# The Ingredients You'll Need:
→ Vegetables
01 -
4 medium zucchinis (about 1.5 pounds)
02 -
1 cup cherry tomatoes, halved
→ Pesto
03 -
2 cups fresh basil leaves
04 -
½ cup pine nuts, plus extra for garnish
05 -
2 cloves garlic
06 -
¼ cup nutritional yeast
07 -
½ cup extra-virgin olive oil
08 -
1 tablespoon lemon juice
09 -
Salt, to taste
10 -
Black pepper, to taste
# Step-by-Step Instructions:
01 -
Create long, noodle-like strips from the zucchinis using a spiralizer or vegetable peeler. Transfer the zucchini noodles to a large mixing bowl.
02 -
In a food processor or blender, combine basil leaves, pine nuts, garlic, nutritional yeast, and lemon juice. Pulse until finely chopped.
03 -
With the processor running, slowly add olive oil until the pesto reaches a smooth, creamy consistency. Season with salt and black pepper according to taste.
04 -
Pour the pesto over the zucchini noodles and toss gently to coat thoroughly.
05 -
Fold the halved cherry tomatoes into the salad. Serve immediately, garnished with additional pine nuts if desired.
# Extra Tips:
01 -
Store leftovers in an airtight container in the refrigerator for up to 2 days, though best enjoyed fresh. Adjust pesto thickness by varying olive oil quantity. Optional additions include avocado or vegan cheese for enhanced flavor.