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Spinach, Basil, Pumpkin Seed Pesto with Raw Zucchini Noodles

Our twist on the classic Italian pesto using protein rich pumpkin seeds and "cheesy" nutritional yeast. A healthy nutritious and high fiber meal that can be enjoyed cold or hot.
Course Main Course
Cuisine Fusion, Italian
Diet Gluten Free, Vegan
Keyword Raw Vegan
Prep Time 10 minutes
Total Time 10 minutes
Servings 2

Equipment

  • 1 food processor

Ingredients

  • ⅓ cup Pumpkin Seeds
  • 1.5 cup Spinach tightly packed
  • 1.5 cup Basil tightly packed
  • ¼ cup Nutritional Yeast
  • ¼ cup Olive Oil
  • 3 cloves Garlic fresh is best
  • ¼ tsp Salt
  • ¼ tsp Black Pepper
  • 2-3 large Zucchinis (about 750 grams) spiralized or cut into ribbons

Instructions

  • Wash 2-3 large Zucchinis and use a spiralizer to make zucchini noodles, or use a peeler to cut into ribbons.
  • In a food processor add 1.5 cup Spinach, 1.5 cup Basil, ⅓ cup Pumpkin Seeds, ¼ cup Nutritional Yeast, 3 cloves Garlic, ¼ cup Olive Oil, ¼ tsp Salt, and ¼ tsp Black Pepper. Process for 30 - 60 seconds until roughly chopped and fully combined.
  • In a large bowl add the zucchini noodles and pesto sauce. Toss until fully coated.
  • Enjoy cold or hot. For a more elevated flavor, top with some vegan parm and sun-dried tomatoes.

Notes

Use fresh garlic that you peel. Jar and powdered garlic don't give pesto the kick it needs.
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