Like so many people, we enjoy a good serving of pasta and a delicious pesto. However, we don’t eat pasta too often so we decided on zucchini noodles and wanted to try something new with some extra pumpkin seeds. We knew those seeds could be ground up for pesto, so we were willing to test out a trial batch of pumpkin seed pesto using many of the same ingredients typically found in traditional pesto!
We used a spiral vegetable cutter by Veggetti (get it for under $15, nothing fancy needed!) and had raw zucchini noodles in a flash!
Note: We made our pesto to achieve a thicker, grittier texture by using whole pumpkin seeds, and not blending too long. For a smoother texture, blend until smooth or use pumpkin kernels instead.
What You’ll Need:
1/2 cup unsalted pumpkin seeds (or kernels)
1/4 – 1/2 cup extra virgin olive oil
1-2 cloves garlic
1/2 cup fresh basil
1/2 cup fresh parsley
Juice from 1/2 small lemon
Optional 1/4 cup water (depending on desired thickness)
Salt to taste
Using a powerful blender or food processor (we used our NutriBullet) begin to process pumpkin seeds until finely ground. Add remaining ingredients and pulse until ingredients are blended together.
Pour immediately over zucchini noodles and mix together until pesto is evenly distributed throughout.
Recipe adapted from Country Living