Zucchini Noodle Pesto with Roasted Cherry Tomatoes

Ingredients

• 2 Zucchini, spiralized
• 200 g Cherry tomatoes
• 3 tbsp Olive oil
• 1 cup Fresh basil leaves
• ¼ cup Nutritional yeast
• 1 Garlic clove
• 1 tbsp Lemon juice
• ¼ tsp Salt
• ¼ tsp Crushed red pepper flakes(optional)

Instructions

1. 1

   Preheat oven to 200°C (400°F). Toss cherry tomatoes with 1 tbsp olive oil, salt, and pepper; roast 12 minutes.

2. 2

   In a food processor combine basil, nutritional yeast, garlic, lemon juice, 1 tbsp olive oil, and salt; blend to a smooth pesto.

3. 3

   Heat remaining olive oil in a skillet over medium heat; add zucchini noodles and sauté 3‑4 minutes until just tender.

4. 4

   Stir the pesto through the zucchini noodles, then top with roasted tomatoes and optional red pepper flakes.