Summer Pesto Noodle Salad

Name: Summer Pesto Noodle Salad
Prep time: 20 min
Total time: 20 min
Yield: 3
Cuisine: Italian
Ingredients: 1 piece Basil (1 large bunch of fresh basil ( - 2.5 oz/ - 140g), leaves picked and rinsed); 1 ½ tbsp Olive Oil (1 1/2 Tbs olive oil); 1 ½ tbsp Nutritional Yeast (1 1/2 Tbs nutritional yeast (substitute with parmesan cheese if not vegan)); 1 tbsp Lemon Juice (1 Tbs lemon juice); 2 tsp Miso (2 tsp miso paste (optional)) — optional; 1 tsp Table Salt (1 tsp salt, add more to taste); 2 cloves Garlic (2 cloves garlic, peeled); 35 g Walnut Halves (1/4 cup (35g) walnut halves); 2 pieces Squash (2 large summer squash (zucchini or yellow squash) ( - 17.5 oz/ - 500g)); 1 piece Peach (1 large ripe yellow peach, peeled and diced); 135 g Cherry (1 cup (135g) cherry tomatoes)

20 minItalian

Servings3

Add to grocery list

Plan it in the app to put it on your week.

Vegetarian
Vegan
Gluten Free
Dairy Free
Pescatarian

Steps

1In a food processor, blend the basil, oil, nutritional yeast, lemon juice, miso paste, salt, garlic, and walnuts together until smooth. Set aside.
2Spiralize the squash using Blade B. Once the squash has been spiralized, I like to give all the noodles several rough chops so that they're easy to eat (otherwise, the noodles are too long). Chop up the parts of the squash that did not get spiralized and add them to the salad. If you do not have a spiralizer, create vegetable noodles with a julienne peeler or vegetable ribbons with a regular peeler.
3In a large bowl, toss the noodles, diced peaches, cherry tomatoes, and 1/3 to 1/2 cup of the pesto sauce together.
4Store the unused pesto and leftover salad in separate containers and refrigerate.