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Vegan Pumpkin Seed Pesto Zucchini Noodles

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 servings
Calories 350
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

  • 2 cups raw pumpkin seeds (pepitas)
  • 2 cups fresh basil leaves, packed
  • 2 cloves garlic
  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 to 4 tablespoons water, as needed

Zucchini Noodles

  • 4 medium zucchini, spiralized
  • 1 tablespoon olive oil, optional for sautéing
  • 1/2 cup cherry tomatoes, halved, optional for garnish

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 to reach desired creaminess.
  • Spiralize zucchini into noodles and pat dry.
  • Sauté zucchini noodles in olive oil for 2-3 minutes until warmed.
  • Toss zucchini noodles with pesto until coated. Garnish with cherry tomatoes and basil if desired. Serve immediately.

Notes

For extra flavor, sauté zucchini briefly or serve raw for a crunchier texture.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: Vegan
Keyword: Pumpkin Seeds