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.