Sick of cooking under quarantine? This super simple vegan pesto zucchini noodle salad will make your mouth smile - promise! Option to make them vegan or with cheese.
Combine all the ingredients for the sauce, starting
with the basil and ending with the pepper, in a blender or food processor
fit with the blade attachment. Pulse until well combined but not completely
smooth, about 1 minute.
Cut off the ends of the zucchini. Use a spiralizer
tool or mandoline with a julienne blade to make zucchini noodles about the
size of spaghetti.
Place the zucchini noodles in a medium bowl and drizzle about
1⁄2 cup of the pesto over the top. Use a large spoon and fork or tongs to gently
toss to coat. Sample a bite and decide if you’d like to add more pesto. Garnish
with the lemon zest, fresh basil leaves, and pepitas. Enjoy immediately, or
store covered in the refrigerator for up to 2 days. If you store, zucchini contains
a good amount of water—so make sure to drain any excess liquid before
serving.
The remaining pesto can be stored in an airtight jar in the refrigerator for 3 to
5 days or frozen for up to 1 month.
EASY INGREDIENT SUBSTITUTIONS
NO BASIL AND/OR SPINACH? THESE CAN BE REPLACED BY 3 CUPS KALE OR OTHER GREEN SUCH AS CHARD OR ARUGULA.
NO BASIL? REPLACE WITH SPINACH OR ANOTHER NEUTRAL GREEN AND TRY TO ADD 2 TABLESPOONS OF ANOTHER FRESH HERB, LIKE SAGE, TO REPLACE THE HERBACEOUS (LOVE THAT WORD) BASIL FLAVOR. IT WILL TASTE DIFFERENT, BUT STILL DELICIOUS!
NO GARLIC? USE 1 PIECE OF SHALLOT SIMILAR IN SIZEW TO 1 CLOVE GARLIC OR 1 TABLESPOONS CHOPPED ONION (YELLOW, WHITE OR RED)
HAVE AN INGREDIENT SUBSTITUTION QUESTION? LEAVE A COMMENT OR DM ME ON INSTAGRAM @THIRDCOASTKITCHEN