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Vegan Pumpkin Seed Pesto Zucchini

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 servings
Calories 250
A vibrant and healthy vegan dish featuring spiralized zucchini coated in a flavorful pumpkin seed pesto, perfect for a quick and nutritious meal.

Ingredients

Pumpkin Seeds

  • 1 cup raw pumpkin seeds (pepitas)

Basil

  • 2 cups fresh basil leaves, packed

Garlic

  • 2 cloves garlic, minced

Olive Oil

  • 1/3 cup extra-virgin olive oil

Lemon Juice

  • 2 tablespoons fresh lemon juice

Nutritional Yeast

  • 2 tablespoons nutritional yeast

Sea Salt

  • 1/2 teaspoon sea salt

Black Pepper

  • 1/4 teaspoon freshly ground black pepper

Water

  • 2 to 4 tablespoons water, as needed

Zucchini

  • 4 medium zucchini, spiralized

Olive Oil (for sautéing)

  • 1 tablespoon olive oil, optional for sautéing

Cherry Tomatoes

  • 1/2 cup cherry tomatoes, halved, optional for garnish

Fresh Basil Leaves

  • for garnish fresh basil leaves for garnish

Instructions 

  • Combine pumpkin seeds, basil, garlic, olive oil, lemon juice, nutritional yeast, salt, and pepper in a food processor. Pulse until a coarse paste forms. Add water gradually until desired consistency.
  • Spiralize zucchini into noodles. Pat dry if raw or sauté briefly in olive oil until warmed.
  • Toss zucchini noodles with pesto until evenly coated. Serve immediately, garnished with cherry tomatoes and basil leaves if desired.

Notes

Adjust water for desired creaminess and season to taste.
Calories: 250kcal
Cost: $15
Course: Main Course
Cuisine: Vegan
Keyword: Pumpkin Seeds