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Zucchini Ribbon Pesto Salad


  • 1 zucchini (yellow, green , or half of each)
  • 1/4 cup non-dairy milk
  • For the pesto:
  • 1 cup basil
  • 3 cloves garlic
  • 1/3 cup almonds
  • 1/4 cup nutritional yeast
  • 1/2 cup water
  • 1/2 teaspoon salt


  1. To prepare pesto: Combine basil, garlic, almonds, nutritional yeast, water, and salt in bowl of a food processor or blender. Blend on medium to high until smooth, adding more 1/3 cup non dairy milk at the end. Set aside.
  2. For the salad: Peel zucchinis with Y peeler or hand peeler, forming long ribbons. Toss with pesto and refrigerate until ready to serve. Will keep for 2-3 days in a sealed container in the fridge.