Vegan Seedy Pesto Zucchini Noodles
Ingredients
- 6-8 cups zucchini noodles
- 10 oz cherry tomatoes
- vegan parmesan for garnishing (optional)
Seedy pesto
- 1/4 cup olive oil
- 1/4 cup raw pumpkin seeds
- 1/4 cup raw sunflower seeds
- 1/4 cup raw hemp seeds
- 3 ounces fresh basil leaves
- 0.5 ounces fresh parsley
- 1 large handful of spinach leaves
- 1/2 cup frozen peas, thawed
- 1/4 cup nutritional yeast flakes
- 1 teaspoon minced garlic
- 1 tablespoon lemon juice
- 1 teaspoon salt
- pinch pepper
Preparation
Preheat your oven to 450 degrees F.
Wash and place cherry tomatoes on a parchment-lined baking sheet, drizzle with olive oil, and sprinkle with salt.
Roast the tomatoes for about 10 minutes until the skins start to break and juice begins to release.
Thaw the peas in the microwave, covered with water, then drain and set aside.
Blend all the pesto ingredients together in a food processor or blender, ensuring the basil is fully blended but leaving chunks of seeds for texture.
Heat a non-stick skillet over medium heat with a tablespoon of olive oil.
Add the zucchini noodles to the skillet, sprinkle lightly with salt and pepper, and sauté for about 5 minutes, tossing occasionally.
Add the pesto to the skillet and toss to combine.
Serve the pesto zoodles in bowls, top with roasted tomatoes, and garnish with vegan parmesan cheese and additional seeds if desired.
Storage tips
Store leftovers in the fridge and consume within a couple of days.
