Zucchini Noodles with Basil-Pumpkin Seed Pesto
Raw zucchini noodles paired with fresh basil pesto and cherry tomatoes offer a light, vegetable-focused meal. This preparation serves as a versatile side or a refreshing main dish.
Ingrédients
- 1 garlic clove · roughly chopped
- 2 cup fresh basil leaves · packed
- 1/2 cup pepitas (green pumpkin seeds) · toasted
- 1/3 cup olive oil
- 2 tsp red wine vinegar
- red pepper flakes · pinch
- Salt
- 3 large zucchini
- 1 pint cherry tomatoes
- Fresh basil leaves · for garnishing
Préparation
- 1
Pour the pepitas into a medium skillet over medium heat. Cook, stirring frequently, until fragrant and they begin to pop, about 3 to 5 minutes. Remove from heat and let them cool on a plate.
- 2
Combine the garlic, basil, toasted pepitas, olive oil, vinegar, and red pepper flakes in a food processor. Pulse until smooth, then season with salt to taste.
- 3
Use a spiralizer, julienne peeler, or box grater to transform the zucchini into noodles. If serving immediately, toss the noodles with the pesto and adjust seasoning with additional salt.
- 4
Arrange the coated noodles on a large platter, topping with cherry tomatoes and fresh basil leaves. Serve promptly.