Pumpkin Seed Pesto with Zucchini Noodles
A refreshing take on dinner!
Ingredients
| For zucchini noodles | ||
| Zucchini | 4 | |
| For pumpkin seed pesto | ||
| Pumpkin seeds | 1 Cup (16 tbs) (soaked overnight for about 8 hours) | |
| Fresh basil | 1 Cup (16 tbs) | |
| Olive oil | 3 Tablespoon | |
| Water | 1 Tablespoon | |
| Garlic clove | 1 | |
| Lemon | 1 , juiced | |
| Sea salt | To Taste | |
| Black pepper | To Taste |
Directions
Making
Soak pumpkin seeds overnight for about 8 hours.
In a food processor, pulse pumpkin seeds until they are like breadcrumbs.
Add basil, olive oil, water, lemon juice, sea salt and pepper.
Blend until smooth. Set aside.
Spiralize zucchini to make long lengthwise strands of zucchini.
Place zucchini noodles in a bowl and toss with a pinch of sea salt.
Toss zucchini noodles with the pumpkin seed pesto and season with sea salt and pepper as needed.
Recipe Summary
Nutrition Facts
Serving size
Calories 271Calories from Fat 155
% Daily Value*
Total Fat 18 g27.7%
Saturated Fat 2 g10%
Trans Fat 0 g
Cholesterol
Sodium 98 mg4.08%
Total Carbohydrates 24 g8%
Dietary Fiber 2 g8%
Sugars 2 g
Protein 8 g16%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
