Vegan Lemon Basil Pesto With Raw Zucchini Spaghetti Food

VEGAN BASIL PESTO

Vegan Basil Pesto image

The combination of smoked almonds, pistachios and green tea gives a depth of flavor that cheese would normally provide, making this a great vegan condiment for pasta or crostini. Freeze leftovers in an ice cube tray and store for up to one month.

Provided by Food Network Kitchen

Time 15m

Yield 8 servings (Makes 1 cup)

Number Of Ingredients 8

Ingredients

1 1/2 cups packed fresh basil leaves
1/3 cup smoked almonds
1/3 cup shelled lightly salted roasted pistachios (from about 3/4 cup shell-on)
1/4 cup unsweetened green tea, chilled or at room temperature
2 large cloves garlic
Kosher salt
1/2 teaspoon grated lemon zest
1/4 cup extra-virgin olive oil

Steps:

Add the basil, almonds, pistachios, tea, garlic, 3/4 teaspoon salt and lemon zest to a food processor. Cover and pulse a few times.
Drizzle in the oil while pureeing; continue to process until the mixture makes a coarse pesto. Add salt to taste.

Nutrition Facts : Calories 130 calorie, Fat 12 grams, SaturatedFat 1.5 grams, Sodium 230 milligrams, Carbohydrate 3 grams, Fiber 1 grams, Protein 3 grams, Sugar 1 grams

VEGAN LEMON BASIL PESTO WITH RAW ZUCCHINI SPAGHETTI

VEGAN LEMON BASIL PESTO WITH RAW ZUCCHINI SPAGHETTI image

Categories Vegetable Quick & Easy Wheat/Gluten-Free Dinner Vegan Raw

Yield 4 people

Number Of Ingredients 9

Ingredients

2 cups packed fresh basil
2 medium cloves of garlic
1/4 cup extra virgin olive oil
1/4 cup raw pine nuts
2 tablespoons of fresh lemon juice
1 tablespoon of fresh lemon zest
2 heaping tablespoons Red Star nutritional yeast
1/2 teaspoons sea salt
4 medium zucchini

Steps:

Run the garlic through the chute of the food processor. Add the basil, lemon juice, lemon zest, salt and oil and process until smooth. Add pine nuts and nutritional yeast and process being careful not to over process the nuts. Set the pesto aside. Peel 4 medium zucchini, and put through a spiral vegetable slicer. Place the zucchini "spaghetti" on paper towels to dry. Put dried zucchini strands in a serving bowl, mix together with vegan lemon basil pesto and serve. Lemon basil pesto may also be served as a dip or over cooked pasta.

VEGAN PESTO PASTA RECIPE BY TASTY

Vegan Pesto Pasta Recipe by Tasty image

Here's what you need: fresh basil, fresh arugula, lemon juice, olive oil, water, garlic, pepper, kosher salt, almond meal, vegan spaghetti, pasta water

Provided by Camille Bergerson

Categories Dinner

Yield 8 servings

Number Of Ingredients 11

Ingredients

1 cup fresh basil, packed
1 cup fresh arugula, packed
½ lemon lemon juice
⅓ cup olive oil
½ cup water
2 cloves garlic, peeled
1 teaspoon pepper
2 teaspoons kosher salt
1 ¼ cups almond meal
1 lb vegan spaghetti
⅓ cup pasta water, if you're using this as a dip, omit the pasta water

Steps:

Combine basil, arugula, lemon juice, water, and olive oil to a blender and blend for 5-10 seconds.
Add garlic, salt, pepper, and almond meal to the blender and blend until completely incorporated.
Boil salted water and cook spaghetti according to packaging instructions.
When draining the pasta, reserve ⅓ to 1 cup (80 to 235 ml) of water.
Once drained, return the pasta to the pot, and stir in the pesto, adding reserved pasta water until the sauce reaches desired consistency.
Enjoy!

Nutrition Facts : Calories 392 calories, Carbohydrate 47 grams, Fat 18 grams, Fiber 4 grams, Protein 11 grams, Sugar 2 grams

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