YOUR SOLIN GENERATED RECIPE
Zucchini Noodles with Creamy Vegan Pesto
Enjoy a vibrant, refreshing plate of zucchini noodles tossed in a velvety, creamy vegan pesto. Fresh basil, spinach, and a hint of zesty lemon combine with nutritional yeast and pine nuts for a flavorful punch, while blended tofu adds creaminess and an extra protein boost. This dish is enlivening, light, and perfect for a satisfying dinner.
INGREDIENTS
2 medium Zucchini
1/2 medium Avocado
1 cup Fresh Spinach
1 cup Fresh Basil
2 Tbsp Nutritional Yeast
0.5 oz Pine Nuts
200g Firm Tofu
0.5 Tbsp Extra Virgin Olive Oil
1 clove Garlic
1 Tbsp Fresh Lemon Juice
Salt and Black Pepper to taste
PREPARATION
Wash the zucchini and use a spiralizer to create noodle-like strands. Set aside in a large bowl.
In a blender or food processor, add the avocado, fresh spinach, basil, nutritional yeast, pine nuts, garlic, lemon juice, extra virgin olive oil, and a pinch of salt and black pepper.
Crush the firm tofu and add it to the blender to boost the creaminess and protein content. Blend until you achieve a smooth, creamy pesto sauce.
Toss the zucchini noodles with the creamy vegan pesto until well coated. Adjust the seasoning with additional salt and pepper if needed.
Serve immediately, garnished with extra basil leaves or a sprinkle of nutritional yeast if desired.