09/01/2026
Pesto night just got a raw vegan upgrade and honestly? We are not going back. π₯πΏ This walnut parsley pesto is herbaceous, rich, and incredibly easy to throw together β and using walnuts instead of pine nuts makes it way more budget-friendly without sacrificing any of that creamy, nutty flavor. Ready in just 20 minutes!
π Ingredients:
4 medium zucchini, spiralized
2 cups Italian flat leaf parsley
β
cup raw walnuts
ΒΌ cup freshly squeezed lemon juice
3 tbsp nutritional yeast
2 cloves garlic, minced
Β½ tsp sea salt
ΒΌ cup olive oil
π Instructions:
Spiralize your zucchini and add to a large bowl β set aside while you make the pesto
Add parsley, walnuts, lemon juice, nutritional yeast, garlic, sea salt, and olive oil to a food processor
Blend until thoroughly combined β a little chunky is totally fine and actually adds great texture! π
Pour the pesto over the zucchini noodles and toss until well coated
Divide into four bowls, garnish with extra parsley, and enjoy! πΏ
No cooking, no dairy, no problem. Head to the link in bio to check out our full raw vegan recipe page for more delicious dishes like this one! π±