Instructions

Use a spiralizer or a potato peeler to create zucchini spirals and place them in a bowl. For the pesto, blend a bunch of basil leaves (about 20), 5 tbsp pine nuts or walnuts, 3 tbsp nutritional yeast, sea salt, and olive oil in a blender. Mix the pesto with the zucchini noodles. Optionally, add boiled or sautéed shrimp, diced tofu, or similar for extra protein. If desired, you can briefly sauté the zucchini noodles in a pan with a bit of olive oil, especially on a cold day for a warmer dish.

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For added protein, consider topping with boiled or sautéed shrimp, tofu cubes, or other protein sources.