To a food processor or small blender, add the basil, nuts, garlic, lemon juice, nutritional yeast, and sea salt and blend/mix on high until loose paste forms.
Add olive oil a little at a time (streaming in while the machine is on if possible) and scrape down sides as needed until the desired consistency is reached.
Use a zoodler to make zucchini noodles or purchase pre-zoodled zucchini.
Add zoodles, pesto, sun-dried tomatoes and grape tomatoes to hot cast-iron skillet and saute until hot.
Serve warm and place a small dollop of vegan cream cheese on top.
Store leftovers covered in the refrigerator up to 1 week.
½ to 1 bunch kale washed, stems removed and leaves cut into 1-inch strips
½ cup cooked white quinoa
½ cup cooked farro
½ cup of broccoli coarsely chopped
½ of a cucumber sliced thin
1 cup of basil
½ cup of pine nuts
½ cup of extra virgin olive oil
2 cloves of garlic
2 tablespoons of nutritional yeast
½cup of roasted almonds, coarsely chopped
Juice of one lemon
1 teaspoon of Himalayan salt
DIRECTIONS
Place basil, pine nuts, garlic and nutritional yeast in a food processor, mix until coarsely chopped. Slowly drizzle in 1/4 cup of olive oil until the desired consistency is reached. (Save the remaining olive oil for the lemon vinaigrette.)
In a large bowl, combine the remaining ingredients except for the roasted almonds, olive oil, and lemon juice.
Add the pesto mix to the salad combination and toss until coated.
Whisk together the olive oil and lemon juice adding the salt to taste.
Drizzle lemon vinaigrette over salad and top with roasted almonds.
