Vegan Zucchini Noodle Pesto

October 13, 2016 by Gwen Eager EnglishMain DishesSide Dishes
vegan zucchini noodle pesto

Serves: 2-4

Use Organic:

  • ¼ cup dry roasted almonds
  • ¼ cup pumpkin seeds
  • ½ ripe avocado
  • 10-12 basil leaves
  • 1 handful spinach
  • 2 garlic cloves
  • 1 Tablespoon nutritional yeast powder
  • ½ teaspoon sea salt
  • ⅛ teaspoon pepper
  • ¼ cup olive oil
  • 2 large zucchini spiralized (for noodles)


  1. Place almonds, pumpkin seeds, sea salt, pepper and nutritional yeast powder into a food processor using the "S" blade and process down for about 10 seconds.
  2. Add all other ingredients except for the olive oil and zucchini and process for another 5 seconds.
  3. Next, turn food processor on and slowly pour in olive oil, adding more if you want the pesto to be thinner.
  4. Serve pesto over zucchini noodles and enjoy!
Note: You can warm the noodles in a pot with a little olive oil for 5 minutes before pouring the pesto on top.

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