Ingredients
Scale
- 1 zucchini, roughly chopped or grated
- 2 cloves of garlic
- 1/2 cup/50 g walnuts, toasted
- 3 tbsp tahini
- 1 bunch of fresh basil
- 2–3 tbsp nutritional yeast
- 1 lemon, juiced
- 2–4 tbsp olive oil (optional)
- salt, pepper
Instructions
- Add zucchini, garlic, walnuts, tahini, basil, nutritional yeast, lemon juice, and a large pinch of salt and pepper to a blender or food processor, and blend until creamy.
- With the motor still running, start to add olive oil (or water, if oil free), until you reach desired consistency. Enjoy!
Notes
If you prefer thicker pesto, squeeze any excess water out of shredded zucchini first.
Easy Vegan Zucchini Pesto keeps for about a week in the fridge.
- Prep Time: 10 mins