Ingredients
Scale
- 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
Instructions
- 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.
- 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.