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

Difficulty Level: Easy
Servings: 4

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