Raw Vegan Basil Pesto with Zucchini Spirals and Sun-dried Tomatoes

Raw Vegan Basil Pesto with Zucchini Spirals and Sun-dried Tomatoes

This meal is the perfect summertime dish for a quick lunch or dinner. It’s made with fresh garden vegetables and the bold colors just make it so appetizing. I always look for meals that compliment the summer heat. Fresh zucchini, organic juicy tomatoes, with a light pesto sauce is a nice addition to our weekly meal rotation. It’s a plus that it only takes less than 15 minutes to prepare.


To Prepare the Basil Pesto

To your food processor bowl add in the fresh basil, hempseeds, raw walnuts, olive oil, half of a pitted date, a garlic clove, lemon juice and spring water.

Process until all the ingredients are fully combined and almost a creamy but still thick consistency.

 

Assembling and Serving

Add zucchini noodles to a serving dish.

Next, top with a desired amount of the raw vegan basil pesto, the sundried tomatoes, halves of tomatoes, fresh parsley and sprinkle on the crushed raw cashews. Serve and Enjoy!

Transfer any remaining basil pesto to a sealed container. Store in the refrigerator up to 3 days for best quality. 


Print Recipe
Raw Vegan Basil Pesto with Zucchini Spirals and Sun-dried Tomatoes
Raw Zucchini noodles with two types of Tomatoes and homemade Pesto made with fresh Basil is a simple, summertime vegan dish.
Prep Time 15 minutes
Servings
Ingredients
For the Basil Pesto
Prep Time 15 minutes
Servings
Ingredients
For the Basil Pesto
Instructions
For the Basil Pesto
  1. To your food processor bowl add in the fresh basil, hempseeds, raw walnuts, olive oil, half of a pitted date, a garlic clove, lemon juice and spring water.
  2. Process until all the ingredients are fully combined and almost a creamy but still thick consistency.
Assembling and Serving
  1. First add zucchini noodles to a serving dish.
  2. Next, top with a desired amount of the raw vegan basil pesto, the sundried tomatoes, halves of tomatoes, fresh parsley and sprinkle on the crushed raw cashews. Serve and Enjoy!
  3. Transfer any remaining basil pesto to a sealed container. Store in the refrigerator up to 3 days for best quality.
Recipe Notes

Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!

Looking for Something Different

Vegan Just Barely Chocolate Breakfast Pancakes I’ve been wanting to make chocolate pancakes for some time now, but I’m not sure if my picky eating three year old would actually eat them if his panc...
Vegan Peanut Butter Chocolate Chip Waffle Stacks Sunday mornings are for family breakfast even if you’re not all sitting down at one big table. In my house we all eat at different times, different ar...
Vegan Avocado & Spinach Linguine An easy recipe that is a crowd pleaser. Even those little picky eaters that we love so much end up asking for more. This meal is considered “Hulk” foo...
Raw Vegan Peanut Butter Cheesecake During the hot summer months, not many of us want to be standing over an even hotter stove or oven when it comes to cooking. I know I don’t! I try to ...

Related Posts

Vegan Tofu Scramble {My Fave}

Vegan Tofu Scramble {My Fave}

Are you new to the plant-based lifestyle? You’re wondering what to make for breakfast every morning? I have just what you need. This is considered a vegan breakfast of champions! This dish is just a simple way I like to prepare and serve my tofu […]

Raw Vegan Nut Butter Energy Balls

Raw Vegan Nut Butter Energy Balls

I make this recipe almost weekly or a couple times a week. They are perfect for a on the go breakfast, quick snack between meals or an after school snack for the little ones. They are packed with ingredients that are good for you {and […]




x Shield Logo
This Site Is Protected By
The Shield →