Pumpkin Seeds Pesto with Zucchini Noodles

Pumpkin Seed Pesto with Zucchini Noodles is a refreshing and healthy twist on traditional pasta dishes. The creamy, nutty pumpkin seed pesto pairs beautifully with light and crunchy zucchini noodles, creating a satisfying meal that’s both flavorful and nutritious

For a Serving Size of Two:

Ingredients:

• 1/2 cup (70 grams) pumpkin seeds
• 1 cup (30 grams) fresh basil leaves
• 2 cloves garlic
• 1/4 cup (60 ml) olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 1/4 teaspoon red pepper flakes (optional)
• 2 medium zucchinis (about 400 grams total), spiralized
• 1 tablespoon olive oil
• Salt and pepper to taste
• Cherry tomatoes, halved (optional, for garnish)

Procedure:

• In a food processor, combine the pumpkin seeds, basil leaves, garlic, lemon juice, salt, and pepper. Pulse until the mixture is finely chopped.
• With the food processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency. Add red pepper flakes if you like some heat. Taste and adjust seasoning as needed.
• Heat olive oil in a large skillet over medium heat.
• Add the spiralized zucchini noodles and sauté for about 3-5 minutes, or until they are just tender. Avoid overcooking to keep them from becoming mushy. Season with salt and pepper.
• Remove the skillet from heat and add the pumpkin seed pesto to the cooked zucchini noodles. Toss until the noodles are well coated.

Nutritional Benefits:

• Calories: 200 kcal
• Protein: 7 g
• Carbohydrates: 32.3 g
• Fat: 5.8 g