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A bowl of spaghetti with vegan pesto on a wooden table.

Vegan Pesto with Zucchini Noodles

The ingredients of this simple vegan pesto sauce are pumpkin seeds, kale, basil essential oil, pecans, and walnuts. These ingredients add a plethora of health benefits to this pesto recipe, and the addition of MCT oil elevates it to a new level of nutritional excellence.
5 from 8 votes
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Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Course Main Course
Cuisine American, Italian
Servings 2
Calories 331 kcal

Equipment

  • Spiralizer
  • Vegetable Peeler
  • High Speed Blender

Ingredients
  

  • 2 zucchini (large)
  • 1 cup pumpkin seeds
  • 2 handfuls kale and/or fresh basil leaves
  • 10 basil essential oil drops
  • 1/4 teaspoon salt
  • handful pecans
  • handful walnuts
  • 2 tablespoons MCT oil or high quality, cold-pressed olive oil
  • The remaining pieces of zucchini left over from spiralizing
  • Tomato chopped

Instructions
 

  • Spiralize the zucchini and place it in a large bowl.
  • Add the remaining ingredients, except tomato, to Vitamix or a food processor and blend.
  • Pour the dressing over zucchini noodles and mix.
  • Garnish with the chopped tomato.

Nutrition

Calories: 331kcalCarbohydrates: 10gProtein: 12gFat: 30gSaturated Fat: 16gPolyunsaturated Fat: 7gMonounsaturated Fat: 5gTrans Fat: 0.02gSodium: 309mgPotassium: 771mgFiber: 4gSugar: 5gVitamin A: 397IUVitamin C: 36mgCalcium: 46mgIron: 4mg
Keyword easy vegan pesto recipe, Vegan, vegan keto pesto, vegan pesto, vegan pesto recipe, vegan pesto sauce
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