Pesto night just got a raw vegan upgrade and honestly? We are not going back. This walnut parsley pesto is herbaceous, rich, and incredibly easy to throw together – 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!

Ingredients:

• 4 medium zucchini, spiralized
• 2 cups Italian flat leaf parsley
• ⅓ cup raw walnuts
• ¼ cup freshly squeezed lemon juice
• 3 tbsp nutritional yeast
• 2 cloves garlic, minced
• ½ tsp sea salt
• ¼ cup olive oil

Instructions:

1. Spiralize your zucchini and add to a large bowl — set aside while you make the pesto
2. Add parsley, walnuts, lemon juice, nutritional yeast, garlic, sea salt, and olive oil to a food processor
3. Blend until thoroughly combined — a little chunky is totally fine and actually adds great texture! 🙌
4. Pour the pesto over the zucchini noodles and toss until well coated
5. Divide into four bowls, garnish with extra parsley, and enjoy! 🌿

No cooking, no dairy, no problem.