AuthorMirthe EcklCategoryDinner, Keto, Low Carb Lunch, Vegan KetoDifficultyIntermediateZucchini 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.