Vegan Sun-dried Tomato Pesto with Zucchini Tagliatelle

These vegan sun-dried tomato pesto with zucchini tagliatelle are super easy to make, and the result is light, flavorful and healthy!

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vegan sun-dried tomato pesto with zucchini tagliatelle

Vegan Sun-dried Tomato Pesto with Zucchini Tagliatelle


Ingredients

Scale
  • 1 cup basil
  • ½ cup sun dried tomatoes
  • ¼ cup pine nuts
  • 3 cloves garlic
  • ½ lemon, juiced
  • ½ tsp salt ¼ tsp pepper
  • ¼ cup oil from sun dried Tomato jar + 2 tbs olive oil
  • 1 large zucchini per person
  • Cherry tomatoes

Instructions

  1. Spiralize the zucchini(s), if you don’t have a spiralizer simply use a peeler. Add to a frying pan and cook until semi soft.
  2. Grill cherry tomatoes on high heat for a minute on both sides until soft and browned. 
  3. Add remaining ingredients to a blender/food processor until you reach desired consistency.
  4. Serve hot! Keep leftover pesto in the fridge for 3 days.

If you loved this vegan sun-dried tomato pesto with zucchini tagliatelle, you might also like…

Garlic Linguine with Vegan Whipped Pea Ricotta

Pesto-Roasted Gnocchi and Veggies from Sarah Nevins’ Effortless Vegan Cookbook

Vegan Zucchini Lasagna

Or click here for more vegan zucchini recipes!

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