2 large zucchinis
2 cups of fresh basil
1/4 cup of raw cashews
2-3 garlic cloves
1/4 cup+ 2 Tablespoons nutritional yeast
1/4 cup +3 Tablespoons quality olive oil
2 tablespoons lemon juice
1/3 teaspoon sea salt
1/2 teaspoon black pepper
pinch of nutmeg
In a food processor, add garlic cloves, 3 tablespoons olive oil, pepper, and cashews. Process until smooth. Then add nutritional yeast and salt and process to combine. Add basil and ¼ cup olive oil and process again. Finally, add lemon juice and process until combined.
Set the pesto aside until you're ready to combine with zucchini noodles.
Chop about ½" off both ends of the zucchini and spiralize.
Once you've finished spiralizing, add zoodles to a large bowl and mix in the pesto until well-coated.
Serve and enjoy