YOUR SOLIN GENERATED RECIPE
Fresh Zucchini Noodles with Bright Vegan Pesto
Enjoy a vibrant twist on a classic pesto dish featuring spiralized zucchini noodles tossed in a bright, herbaceous pesto accented with pine nuts, nutritional yeast, and a splash of lemon. Finished with a serving of firm tofu for an extra protein boost, this dish delights with its fresh flavors and satisfying textures.
INGREDIENTS
2 medium Zucchini (spiralized)
2 cups fresh Basil Leaves
1/4 cup Pine Nuts
1 Garlic Clove
1 Tbsp Lemon Juice
5 Tbsp Nutritional Yeast
1/2 Tbsp Olive Oil
100g Firm Tofu
PREPARATION
Using a spiralizer, create zucchini noodles from the 2 medium zucchinis and place them in a large bowl.
In a food processor, combine the fresh basil leaves, pine nuts, garlic clove, lemon juice, nutritional yeast, and olive oil. Blend until you achieve a creamy, slightly chunky pesto consistency.
Taste the pesto and adjust seasoning if needed, optionally adding a pinch of salt or extra lemon juice.
Pour the pesto over the zucchini noodles and toss gently until the noodles are well-coated.
Dice the firm tofu into small cubes and lightly toss them into the zucchini pesto mixture to distribute evenly.
Serve immediately to enjoy the fresh flavors or let it stand for 5 minutes for the flavors to meld together.