PCOS Vegan Italian Recipes: Lunch - Zucchini Noodles with Pesto

1. In a food processor, combine the basil, pine nuts, garlic, and nutritional yeast. Pulse until coarsely chopped. 2. Add the olive oil and process until fully incorporated and smooth. Season with salt and pepper. 3. Heat a large pan over medium heat. Add the zucchini noodles and cook, stirring occasionally, for 2 to 3 minutes. 4. Add the pesto to the pan and toss until the noodles are well coated. 5. Serve immediately, garnished with additional nutritional yeast if desired.