Zucchini Noodle Pesto with Sun‑Dried Tomatoes

Ingredients

• 3 medium Zucchini, spiralized
• 1 cup Fresh basil leaves
• 3 tablespoons Olive oil
• ¼ cup Sun‑dried tomatoes, chopped
• 1 Garlic clove
• 2 tablespoons Nutritional yeast
• 1 tablespoon Lemon juice
• ¼ teaspoon Salt
• ¼ teaspoon Black pepper

Instructions

1. 1

   Blend basil, sun‑dried tomatoes, garlic, nutritional yeast, lemon juice, and olive oil in a food processor until smooth.

2. 2

   Season the pesto with salt and pepper to taste.

3. 3

   Heat a skillet over medium heat, add the zucchini noodles, and sauté for 2‑3 minutes until just softened.

4. 4

   Toss the noodles with the pesto until evenly coated and serve immediately.