YOUR SOLIN GENERATED RECIPE
Creamy Vegan Basil Pesto Zucchini Noodles
A vibrant, refreshing dish that combines spiralized zucchini with a luxuriously creamy basil-cashew pesto and protein-packed edamame. This vegan delight is brightened with fresh basil, garlic, and lemon, delivering a burst of flavor in every bite while meeting your nutritional goals.
INGREDIENTS
2 medium Zucchini (spiralized)
1 cup cooked Shelled Edamame
1/4 cup Raw Cashews
1 cup Fresh Basil Leaves
2 Tbsp Nutritional Yeast
1 Garlic Clove
1 Tbsp Lemon Juice
60 ml Water
Salt & Pepper to taste
PREPARATION
Using a spiralizer, turn the zucchini into noodles and set aside in a large bowl.
In a high-speed blender, combine fresh basil leaves, raw cashews, nutritional yeast, garlic clove, lemon juice, water, and a pinch of salt and pepper. Blend until smooth and creamy, adding a little more water if needed to reach your desired consistency.
In a separate bowl, gently toss the zucchini noodles and cooked edamame with the creamy pesto sauce, ensuring even coating.
Taste and adjust seasonings if necessary. Serve immediately, or lightly heat in a pan over low heat if you prefer warm noodles.