Ingredients

The following ingredients have 4 Servings
  • 2 lb. zucchini
  • 1/2 tsp. salt (or to taste)
  • 1 tsp. paprika
  • 1 tbsp. olive oil
  • 5 oz. coocnut milk
  • 2 handfuls fresh basil
  • 3 garlic cloves
  • 1/2 cup walnuts
  • 3 tbsp. nutritional yeast
  • 1/3 tsp. salt
  • 1 tbsp. lemon juice (optional)
  • 4 tbsp. olive oil

Instruction

  • Cut the zucchini into medium-sized cubes and mix them with olive oil, salt, and paprika. Spread the zucchini evenly on a baking tray lined with parchment paper and bake at 400 degrees Fahrenheit for about 25 minutes.
  • While the zucchini is in the oven, make the pesto sauce. Place the basil leaves, garlic cloves, salt, walnuts, nutritional yeast, lemon juice, and olive oil into a food processor. Blend the ingredients until smooth.
  • In a medium skillet, mix the coconut milk and about 1/3 cup of the pesto, and bring it to a gentle simmer. Add the baked zucchini to the sauce and stir. Serve warm.