Vegan pesto zucchini noodles

Ingredients

• 4 zucchinis

• 2 tbsp olive oil
  

For sauce:

• 2 cups packed fresh basil

• 1/4 walnuts or pine nuts

• 2-3 cloves garlic

• 3 tbsp nutritional yeast

• 3 tbsp olive oil

• juice of 1 lemon

• 1/4 cup of water

• salt + pepper, to taste

Directions

1. Spiralized the zucchini

2. Mix all the pesto sauce ingredients in a blender until smooth. Taste and adjust ingredients as desired.

3. Heat olive oil in a skillet over medium heat; cook and stir zucchini until tender and liquid has evaporated, 5 minutes.

4. Stir pesto into zucchini; lower heat to medium-low. Cook and stir zoodles until evenly coated, about 5 minutes.

5. Plate & enjoy!