Description
A delightful bowl of zucchini noodles coated in a creamy vegan pumpkin seed pesto, bursting with fresh basil and a hint of lemon.
Ingredients
Scale
- 1 cup raw pumpkin seeds (pepitas)
- 2 cups fresh basil leaves, packed
- 2 cloves garlic
- 1/3 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons nutritional yeast
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 2 to 4 tablespoons water, as needed
- 4 medium zucchini, spiralized
- 1 tablespoon olive oil, optional for sautéing
- 1/2 cup cherry tomatoes, halved (optional for garnish)
- Fresh basil leaves for garnish
Instructions
- Toss your pumpkin seeds, basil, garlic, olive oil, lemon juice, nutritional yeast, sea salt, and pepper into the food processor. Pulse until you achieve a thick, coarse paste.
- Gradually add water, one tablespoon at a time, while pulsing, until your pesto reaches that dreamy, creamy consistency. Taste, and if needed, adjust seasoning with additional salt or lemon juice.
- Spiralize your zucchini using a spiralizer or julienne peeler.
- Pat the zucchini noodles dry with paper towels to remove excess moisture.
- Heat a large skillet over medium heat, adding olive oil (if using). Sauté the zucchini noodles for just 2-3 minutes.
- Remove from heat and toss the warm zucchini noodles with your freshly made pumpkin seed pesto.
- Plate your dish and garnish with cherry tomatoes and fresh basil leaves. Serve immediately.
Notes
Make-ahead tips: The pesto keeps well for up to a week in the refrigerator. Avoid overcooking zucchini noodles to prevent them from becoming mushy.
Nutrition
- Serving Size: 1 serving
- Calories: 283
- Sugar: 4g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg