Zucchini Noodles with Cashew-Basil Pesto

Serves 4

My family loves this pesto so much that this dish is now on a regular rotation in our house.  It’s super delicious, filling, crazy healthy and the best part is you feel like you’re eating a big bowl of pasta.  It’s also incredibly quick and easy to make.  This recipe tastes great cold or you can sauté the noodles for a couple of minutes in a pan and then toss with the pesto sauce. 



  • 3 large or 4 medium sized Zucchinis 
  • 2 cups fresh Basil
  • 2 Garlic cloves
  • ¼ cup raw Cashews
  • 2 tablespoons Apple Cider Vinegar
  • ¼ cup + 2 tablespoons Nutritional Yeast
  • ¼ cup + 3 tablespoons Extra Virgin Olive Oil
  • 12-15 Yellow Cherry Tomatoes
  • Parmesan Cheese (optional)
  • Salt and Pepper to taste


  • In a food processor, add garlic cloves, 3 tablespoons olive oil and cashews.  Process until smooth.
  • Add nutritional yeast, salt and pepper and process to combine.
  • Add basil and the rest of the olive oil and process again.  
  • Add apple cider vinegar and process until combined and set aside until you’re ready to combine with zucchini noodles.
  • Spiralize the zucchini into noodles and place in large bowl and mix in the pesto until well coated.
  • Toss in cherry tomatoes, sprinkle with parmesan cheese (optional), serve and enjoy!