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Various colourful raw vegan recipes laid out artistically on a table.

Zucchini Noodles with Sunflower Seed Pesto

Enjoy a fresh and healthy meal with these vibrant zucchini noodles tossed in a creamy, flavorful sunflower seed pesto. It's quick to prepare and packed with nutrients.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 2 servings
Calories 450 kcal

Equipment

  • Spiralizer or Julienne Peeler
  • Large bowl
  • Food processor

Ingredients
  

Main Ingredients

  • 2 medium zucchini
  • 1 cup sunflower seeds soaked for 2-4 hours
  • 1/2 cup fresh basil leaves
  • 1/4 cup olive oil
  • 2 tablespoons nutritional yeast
  • 1 clove garlic minced
  • 1 tablespoon lemon juice
  • Salt and black pepper to taste

For Garnish

  • Cherry tomatoes halved
  • Fresh basil leaves

Instructions
 

Prepare Zucchini Noodles

  • Wash zucchini and use a spiralizer or julienne peeler to create noodles; set aside in a large bowl.

Make Sunflower Seed Pesto

  • Drain and rinse the soaked sunflower seeds thoroughly.
  • In a food processor, combine sunflower seeds, basil, olive oil, nutritional yeast, garlic, and lemon juice.
  • Process until a creamy pesto forms, adding a bit more olive oil or water if needed for consistency.
  • Season the pesto with salt and black pepper to taste.

Combine and Serve

  • Add the pesto to the zucchini noodles and toss gently until evenly coated.
  • Garnish with halved cherry tomatoes and fresh basil leaves, then serve immediately.

Notes

For extra flavor, you can lightly toast the sunflower seeds before soaking. Adjust pesto consistency to your preference; a slightly thinner pesto coats the noodles better.