It’s Monday, I’m back from Cologne and back in my kitchen! Today I was craving pasta, but instead of going for your regular wheat pasta and store-bought pesto consisting mainly of low-quality oils, I simply made my own! I came up with an oil-free, low-fat raw vegan pesto recipe that could not be creamier.
- 40 g basil leaves fresh
- 100 g frozen peas
- 1/2 lemon, juiced
- 1/4 cup nutritional yeast
- 1 clove of garlic
- 100-150 ml almond milk unsweetened
- 20 g sun-dried tomatoes
- 2 large zucchinis
Add basil leaves, peas, lemon juice, nutritional yeast, garlic (roughly chopped up) and 50ml almond milk (not all of it) to a blender and blend on high.
Add more almond milk until desired consistency is reached. You can decide yourself if you want the pesto to be creamy or chunky.
Are you going to try the recipe? Have you had zoodles before, and what’s your favorite way of making them? Let me know in a comment! 🙂