Zucchini Pasta with Hemp Pesto & Roasted Cherry Tomatoes


  • Zucchini, 2 medium (4 cups of zucchini noodles)
  • Cherry tomatoes, 1 bunch (9-10 tomatoes)
  • Fresh basil, 2.5 cups
  • Hemp seeds, 1/4th cup (for pesto) + 1 tbsp of garnish
  • Fresh lemon juice, 2 tbsp
  • Garlic, 2 tsp minced (2 small cloves)
  • Nutritional yeast, 2 tbsp
  • Hemp oil, 4 tbsp (for pesto)
  • Olive oil, 1 tbsp (for roasting tomatoes)
  • Salt, ¼ tsp (for roasting tomatoes) + 1/2 tsp for pesto


  1. Heat your oven to 400. Coat the vine cherry tomatoes in olive oil, and ¼ tsp of salt. Roast them on a baking sheet for 25-minutes until tender and slightly caramelized.
  2. In a food processor, add the basil leaves, garlic, nutritional yeast, lemon juice, hemp seeds, hemp oil, and ½ tsp of salt. Mix well until mostly smooth. Set aside.
  3. Using a spiralizer or julienne peeler, peel 2 medium zucchini into a noodle shape.
  4. Add the zucchini ‘pasta’ to a mixing bowl and mix in a few tablespoons of pesto. I used my hands to massage the pesto into the zucchini noodles, ensuring that each strand of zucchini was coated.
  5. Plate up the zucchini ‘pasta’ with some sweet and slightly acidic roasted cherry tomatoes (which balances the dish!), and a sprinkling of hemp seeds. Enjoy!

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