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!

Share this Recipe

Related Posts

Vegan Revithosoutzoukakia {Chickpea Patties in Tomato Sauce}

Vegan Revithosoutzoukakia {Chickpea Patties in Tomato Sauce}

Another favorite cuisine of mine is Greek and Mediterranean but then again I’d probably say that about Japanese, Indian and Mexican foods as well. I just happen to love food. There are three core elements of the Mediterranean cuisine such as the grape, olive, and wheat, […]

Vegan Greek Roasted “Lamb” with Herb Roasted Vegetables

Vegan Greek Roasted “Lamb” with Herb Roasted Vegetables

There were years I spent some holidays with my dads side of the family. My dad was 100% Greek and my grandparents {my Yia-Yia and Papou-RIP to both} were the exact picture of how Greek grandparents would act. My Yia-Yia and Papou used to live up […]