Guest post! Morgan’s vegan pesto zucchini pasta

One of my really good friends Morgan is a vegan and I love swapping recipes and food ideas with her. Last week she sent me a snap of vegan pesto that she made and I needed the recipe pronto. I knew it would be even better if she was able to write a guest blog post so I could also share with everyone! Please read on for her recipe and be sure to try it soon! I know I will be 🙂

Hi All! For those of you who don’t know me, I’m Morgan, a good friend of Ashley’s! When Ashley asked me if I wanted to write for her blog I felt EXTREMELY honored. I really enjoy reading her posts and am always looking for new recipes to add to my collection!

So for my post, I will show you guys how to make vegan pesto with zucchini noodles!

I will say that you do need 2 essential tools to make this: – A blender (I don’t think it matters what kind, I just use my nutri-bullet-thing because it’s MUCH easier to bring out than my big blender) – And a vegetable spiraler (I got mine for like $10 on amazon and I use it CONSTANTLY… just get it, ok?) PESTO FIRST! Here are all of the ingredients you will need:
– 2 cups of basil – 3/4 cup of pine nuts – 2-3 cloves of raw garlic (I usually go for 3-4, but I’m a garlic fanatic) – 1/2- 3/4 cup of grapeseed oil (or olive oil… basically whatever oil you usually cook with) – a couple dashes of salt and pepper (to taste) – 1 tablespoon of nutritional yeast – 1 tablespoon of lime juice Blend all of the things! I usually blend for like 2 seconds, shake it, and repeat until I get the consistency I like. (I like slightly chunky pesto)
WHA-LA! PESTO!! See…. it’s not that hard! 😉 Ok, you can do whatever you want with that now. Orrrrrr you can make zucchini pasta! In which case, you will need the following:
– 1 zucchini – 1 teaspoon grapeseed oil (again, or use whatever oil you usually use) – Wash and trim the stem off the zucchini. – Put teaspoon of oil into a pan. – Insert cut end into the spiraler and twist over the pan. – (I usually do about two rotations then pull it up to break it off, or they get too long and it’s impossible to eat) – Once zucchini is done, turn heat on low, and sauté until warm.
(I like to just heat them up so that they are still crunchy) When cooked to your preference, put zucchini in a bowl and add a dollop of pesto on top and work into warmed zucchini.
Now you have vegan pesto zucchini pasta. You don’t have to warm the pesto at all, raw is pretty tasty as well. It’s been real and hopefully you all enjoyed my recipe! Your favorite little blonde vegan, Morgan B.

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