So Fig-gin’ Delicious! Pesto & Fig Zoodles


o carbs, no problems. What’s better than a hearty plate of pesto pasta?  A zoodle version that leaves you with the exact same satisfaction, minus all the guilt. Now that’s amore.

Vegan Pesto Zoodles

  • Difficulty: Easy
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Vegan Pesto Zoodles


    For Zoodles:
  • 1 zucchini ( not peeled)
  • pinch of salt
  • pinch of black pepper
  • 1/2 tbsp of olive oil
  • For Pesto:
  • 2 cups packed fresh basil (large stems removed)
  • 3 Tbsp pine nuts
  • 3 large cloves garlic, peeled
  • 2 Tbsp lemon juice
  • 3-4 Tbsp nutritional yeast
  • 1/4 tsp sea salt
  • 2-3 Tbsp extra virgin olive oil
  • 3-6 Tbsp water (more if needed)
  • Toppings:
  • Figs for decoration/topping/eating
  • Red Pepper
  • Vegan “mozarella” grated


    For Zoodles:
  1. Use spiralizer to create thin “zoodles”out of one zucchini.
  2. Heat up a sautee pan using low heat, add zoodles and sautee for around 2-4 minutes don’t let the noodles get too mushy.
  3. Remove zoodles and add them to your plate.
  4. For Pesto:
  5. Add basil, nuts, garlic, lemon juice, nutritional yeast, and sea salt to a food processor or small blender, and blend/mix on high until a loose paste forms.
  6. Add olive oil a little at a time and scrape down sides as needed. Then add 1 Tbsp water at a time until the desired consistency is reached – a thick but pourable sauce.
  7. Taste and adjust flavor as needed. For more cheesy flavore add more nutritional yeast for cheesy flavor, salt for overall flavor, add garlic for bite / zing, or lemon juice for acidity.
  8. Toppings:
  9. Add figs, red pepper, black pepper and some grated mozarella and voila!

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