Zucchini spaghetti? As you have searched through the vast amount of recipes on Social Media you might have noticed the ever so pretty, Zoodles... Yes, they are a thing. A mix of zucchini and noodles, but not the type you buy from the shop! Get a little creative with your Spiralizer or just your little vegetable peeler and give this refreshing recipe a go!
Preheat the oven to 375°F (190°C)
In a baking dish, combine melted coconut oil with pumpkin seeds and salt.
Toast for 10 minutes, or until seeds are puffed up and golden. Let cool slightly.
In a food processor, grind pumpkin seeds until they are the size of small breadcrumbs.
Add olive oil, basil, water, lemon juice and garlic.
Blend until mixture is like a smooth paste (If you want it a little thinner, add more oil or lemon juice).
Use a spiral slicer to create about 5 cups of raw noodles from 2 zucchini.
Toss your zucchini noodles with about 5 tablespoons of the pesto (extra can be refrigerated for up to 3 days) in a large bowl.
Garnish with basil and small dollops of extra pesto, if desired.
We also added salt and black pepper to taste.
Source: Food Matters
Ingredients
Directions
Preheat the oven to 375°F (190°C)
In a baking dish, combine melted coconut oil with pumpkin seeds and salt.
Toast for 10 minutes, or until seeds are puffed up and golden. Let cool slightly.
In a food processor, grind pumpkin seeds until they are the size of small breadcrumbs.
Add olive oil, basil, water, lemon juice and garlic.
Blend until mixture is like a smooth paste (If you want it a little thinner, add more oil or lemon juice).
Use a spiral slicer to create about 5 cups of raw noodles from 2 zucchini.
Toss your zucchini noodles with about 5 tablespoons of the pesto (extra can be refrigerated for up to 3 days) in a large bowl.
Garnish with basil and small dollops of extra pesto, if desired.
We also added salt and black pepper to taste.