Vegan Zucchini Noodles with Basil

Instructions

1. Step 1

   Spiralize the zucchini into noodles and place them in a colander. Prepare the halved cherry tomatoes.

   Ingredients used: 250.0 gr Cherry Tomato, 4.0 piece Zucchini

   Cookware: colander, spiralizer

2. Step 2

   Add the basil, walnuts, garlic, nutritional yeast, lemon juice, ⅜ tsp (2 gr) salt, and black pepper to a food processor. Process until finely chopped, then blend in 3 tbsp (45 ml) olive oil to make a spoonable pesto.

   Timer: 2 min (fixed)

   Ingredients used: 45.0 ml Extra Virgin Olive Oil, 40.0 gr Fresh Basil, 8.0 gr Garlic, 1.0 gr Ground Black Pepper, 30.0 ml Lemon Juice, 20.0 gr Nutritional Yeast, 2.0 gr Salt, 50.0 gr Walnut

   Cookware: food processor

3. Step 3

   Heat the remaining 1 tbsp (15 ml) olive oil in a large skillet over medium heat.

   Timer: 1 min (fixed)

   Ingredients used: 15.0 ml Extra Virgin Olive Oil

   Cookware: skillet

4. Step 4

   Add the prepared zucchini noodles and the remaining ⅝ tsp (3 gr) salt. Cook, tossing frequently, until just tender but not soft.

   Timer: 3 min (fixed)

   Ingredients used: 3.0 gr Salt

   Cookware: skillet, tongs

5. Step 5

   Remove the skillet from the heat. Add the prepared pesto and cherry tomatoes, then toss until evenly coated and serve immediately.

   Cookware: skillet, tongs