This zucchini pesto is lighter than the regular pesto as it has less oil and adds a refreshing zest of zucchini to your pasta. Also, I prefer not to use cheese and the nutritional yeast gives it a delicious flavour.
Vegan Zucchini Pesto Recipe Ingredients
The magic ingredient in pesto is basil. As tasty as it is, there is much more to it.
Basil is one of my favorite herbs to use in my kitchen and adds a delicious flavour to this pesto. Basil has been considered to be ‘The Oldest Herb’. It has been used for health reasons and for its distinct flavour which is delicious. Basil is full of health benefits making it a herb superfood and it has an amazing history. Learn more about The Oldest Herb Is Full of Health Benefits.
I love Zucchini; it is one of my favourite vegetables. It is sweet, easy, and quick to cook and they are antioxidant-rich and low in calories.
Spinach was a superfood even before there was the term superfood. I’m referring of course to Popeye the Sailor Man. One can of the green stuff and he turned into muscle popping tornado of energy. Even without Popeye’s recommendation, spinach contains more nutrients per calorie than any other food on the earth. It is loaded with vitamins like A, K, D, and E and a host of trace minerals and is a good source of omega 3 fatty acids.
Pine nuts have many of the same health benefits as other nuts. In numerous studies, the consumption of nuts was found to lower waist circumference, blood pressure, insulin resistance, and increase high cholesterol.
To get the most health benefits from Garlic, let it sit for a minimum of 5 minutes, after cutting and before eating or cooking. Waiting for 5 – 10 minutes allows the health-promoting allicin to form. If you do not let it sit, allicin is never formed, so it is worth the wait. Add some garlic to your soups, stews, and salad dressing recipes to lower high cholesterol. Sometimes it is easier to use some Organic Freeze Dried Garlic so no chopping and peeling.
Himalayan Salt is actually good for you! 100% NATURAL PINK & CERTIFIED: Sherpa Pink Himalayan Salt is Kosher Certified, Non-GMO, and does not contain any MSG, Soy, Gluten, Dairy, or anti-caking agents.
Nutritional Yeast Flakes
Nutritional Yeast Flakes add a tangy, cheesy taste to my food which is good since I don’t eat cheese. I add this to sauces and pesto as a replacement for Parmesan cheese. Nutritional yeast flakes are an inactive form of yeast and are a good source of protein (contain 18 amino acids and nine are essential ones that your body cannot produce). Also, are a great source of B vitamins and the minerals iron, selenium, and zinc. Not to be confused with baker’s yeast, which is still active and can grow inside your stomach, depriving you of nutrients, or with brewer’s yeast, which is inactive but bitter.
Organic nutritional yeast is not fortified, so it does not have the same B vitamins and bright yellow color as conventional yeast flakes. Any fortified yeast cannot be organic certified. Try this very good variety of nutritional yeast: Druids Grove Organic Nutritional Yeast Flakes Kosher Certified
Olive oil was referred to as “Liquid Gold” by the famous Greek poet Homer. If you are what you eat, what would happen if you consumed “Liquid Gold” daily? Extra-virgin olive oil (cold-pressed) is the best fat to use as a salad dressing. Do not use for cooking. It has a low smoke point and heat makes it susceptible to oxidative damage. Olive oil has so many health benefits I include some every day when I eat my salad. Make sure you are using real olive oil. Have you heard of the olive oil fraud? Find out Which Olive Oil to Buy.
Have you heard of the olive oil fraud?
Find out Which Olive Oil to Buy
Time to make this tasty vegan zucchini pesto.
Vegan Zucchini Pesto Recipe
2 cups grated zucchini
1/2 cup fresh basil
1/2 cup spinach or kale
2/3 + 1/3 c for later cup pine nuts
1 – 5 cloves garlic (optional)
1/4 – 1/3 cup nutritional yeast
1/4 -3/4 teaspoon Himalayan Salt
1/2 cup olive oil
- Put the zucchini, olive oil, garlic, and salt into a blender.
- Blend ingredients until coarsely ground and then add pine nuts, basil, and spinach.
- Blend everything until smooth. Pesto is best to not be completely smooth; a little texture is good.
- Now remove from the blender and mix in the extra 1/3 cup pine nuts.
- Enjoy with pasta or use it as a dip.
Pesto keeps very well; it is delicious for a few days (mine seems good for at least a week) and it freezes well, too.
Have you heard of the olive oil fraud?
Find out Which Olive Oil to Buy.
More Delicious Easy Pesto Recipes:
Vegan Hemp Heart Pesto is Nut Free and Delicious – This hemp heart pesto is vegan, nut-free and raw. It makes lunch or dinner extra delicious. Most pestos have cheese in them which doesn’t work for those of us who eat dairy-free. I always make my pestos without the cheese. For some, it is best not to eat lots of nuts and this hemp heart pesto is perfect as the hemp hearts add the flavour and texture without the nuts.
Delicious Vegan Pesto – I love this vegan pesto without the cheese; it tastes like the real thing only better to me! Toss with pasta or serve with bread or crackers for an appetizer.
Arugula Pesto Recipe – This arugula pesto is a favourite of mine and it is great to be able to use walnuts instead of the wonderful pine nuts with are so expensive. Usually, cheese is an ingredient when making a pesto recipe but there is no cheese in this and it still has a cheesy flavour thanks to the Nutritional Yeast used.
Chickweed Pesto – This chickweed pesto is vegan, is easy to make and tastes great! One of the best things about it is that it is made from a weed that grows everywhere. It is a delicate green weed which is so good for pesto. Toss this pesto with pasta or serve it with bread or crackers for an appetizer.