Zucchini Spaghetti with Pumpkin Seed Pesto



Zucchini Spaghetti with Pumpkin Seed Pesto
Recipe Type: Vegan
Cuisine: American
Author: Chef Mary J Hayes
Prep time:
Cook time:
Total time:
Serves: 4 to 6
Add this healthy kick to your lifestyle change!
  • Pumpkin Seed Pesto
  • 1 cup Pumpkin Seeds (soaked in water for at least 2 hours, and drained)
  • ½ cup Olive Oil
  • 2 garlic gloves (fresh, or 1 tablespoon powder)
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon sweetener (raw honey/Agave)
  • 1 Cup fresh basil
  • ¼ teaspoon black pepper
  • Pinch red pepper flakes (optional)
  1. Place all Pumpkin Seed Pesto ingredients into food processor/blender and pulse chop until desired consistency.
  2. <bold>Raw Zucchini Spaghetti</bold>
  3. Large Green Zucchinis (julienned or spiral sliced)
  4. Cut ends off of Zucchinis and slice into spaghetti like strips. (You can also use a peeler and make strips).
  5. Spread spaghetti into an even layer on a paper towel lined sheet and sprinkle with sea salt – lightly. This will help to pull the water out of the spaghetti.
  6. Let spaghetti noodles sit for 25-35 minutes.
  7. Remove spaghetti from sheet place in bowl and add pesto, toss, garnish and serve. Will last 5-7 days if sealed in an air-tight container.