Vegan pesto noodles

By Sara Lynn Cauchon
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  • 2 cups fresh basil
  • 1/4 cup pine nuts
  • 1 garlic clove
  • 1 teaspoon miso paste
  • 3 tablespoons nutritional yeast
  • 1/2 lemon, juice
  • 1/4 cup olive oil
  • 4 zucchini, julienned
  • 1 summer squash, julienned
  • 1 cup cherry tomatoes, halved
  • Salt and freshly ground black pepper


  1. In the bowl of a food processor, add the basil, pine nuts, garlic, miso paste, nutritional yeast, and lemon juice. Season with salt and pepper to taste. While blending, slowly drizzle in the olive oil until the mixture is smooth.
  2. In a large bowl, toss together the zucchini noodles, summer squash, and the pesto. 
  3. Serve immediately topped with the tomatoes.

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