Pumpkin Seed Pesto Zucchini Noodles (Printable)

Fresh zucchini noodles with creamy dairy-free pumpkin seed pesto, ready in just 20 minutes.

# Ingredient list:

→ Pumpkin Seed Pesto

01 - 1 cup raw pumpkin seeds (pepitas)
02 - 2 cups fresh basil leaves, packed
03 - 2 cloves garlic, minced
04 - 1/3 cup extra-virgin olive oil
05 - 2 tablespoons fresh lemon juice
06 - 2 tablespoons nutritional yeast
07 - 1/2 teaspoon sea salt
08 - 1/4 teaspoon freshly ground black pepper
09 - 2 to 4 tablespoons water, as needed

→ Zucchini Noodles

10 - 4 medium zucchini, spiralized
11 - 1 tablespoon olive oil, optional for sautéing
12 - 1/2 cup cherry tomatoes, halved, for garnish
13 - Fresh basil leaves for garnish

# How to Make It:

01 - Combine pumpkin seeds, basil, garlic, olive oil, lemon juice, nutritional yeast, salt, and pepper in a food processor. Pulse until a thick, coarse paste forms. Add water one tablespoon at a time to achieve creamy consistency. Adjust seasoning to taste.
02 - Using a spiralizer or julienne peeler, transform zucchini into noodle-like strands. Set aside.
03 - For raw noodles: Pat zucchini noodles dry with paper towels and transfer to a large bowl. For warm noodles: Heat olive oil in a large skillet over medium heat, add zucchini noodles, and sauté for 2 to 3 minutes until warmed through and slightly tender.
04 - Toss zucchini noodles with pumpkin seed pesto until evenly coated.
05 - Transfer to serving plates. Garnish with cherry tomatoes and fresh basil leaves. Serve immediately.

# Expert Suggestions:

01 -
  • It comes together in under twenty minutes, which means weeknight dinners actually happen without stress.
  • The pumpkin seed pesto is so much more interesting than the usual version, with this natural earthiness that makes you want to make it again immediately.
  • It feels fancy enough to serve to people you want to impress, but casual enough that you'll make it just for yourself.
02 -
  • If your pesto splits and looks oily instead of creamy, you've probably processed it too long, so start over and pulse more gently next time, stopping before it gets completely smooth.
  • The water you add to the pesto makes all the difference between something that tastes gritty and something silky, so add it gradually and taste after each addition.
03 -
  • If your pumpkin seeds taste stale when you open the bag, quickly toast them in a dry skillet for a minute to wake up their flavor, which still gives you the benefits of raw seeds with better taste.
  • The secret to pesto that doesn't taste gritty is to process the seeds almost completely smooth before adding the basil, which means the basil gets a head start on breaking down.
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