Zucchini Pesto Pasta with Creamy Mint Pesto


  • 2 zucchini
  • 1 can chickpeas
  • 1 cup hemp seeds (pumpkin seeds work well, too!)
  • 1 cup mint leaves, packed
  • 1/2 cup cilantro leaves, packed
  • juice of 1/2 lemon
  • 1/2 cup nutritional yeast
  • 1 clove garlic
  • 2 Tbsp. water
  • 1/2 tsp. salt


Preparation Instructions

Serves 2

  1. Preheat oven to 400 degrees. Drain and rinse chickpeas, then toss them in 1/4 cup nutritional yeast. Bake for 20 minutes or until crispy.
  2. While the chickpeas are in the oven, create zucchini “pasta” using a spiralizer or a potato peeler.
  3. Put remaining ingredients (don’t forget the other 1/4 cup nutritional yeast!) into a food processor and blend until well combined and creamy.
  4. Toss zucchini in pesto, top with toasted chickpeas and serve!

Recipe by Bailey West of Lettuce Beet Diabetes